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1. For the crust, in a food processor, add in the flour and salt and pulse to mix. Then through the feed tube, add the cubes of butter one by one, pulsing as you go. Then add the water and heavy cream. Mix until dough forms into a ball.
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2. Wrap the ball in plastic wrap and chill in the fridge for 1 hour.
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3. Preheat oven to 400u00b0F.
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4. When ready, take the dough out and let sit for 5 minutes to warm up and roll it out on a flat, lightly floured surface. Using a rolling pin, flatten it to a circle, make sure it's larger than your pie pan. Then transfer to your pie pan and work it in to make sure it covers all the crevices and trim the extra dough on the edges and use them to patch up any tears/holes. Use a fork to puncture holes throughout the bottom of the dough.
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5. Bake crust for 20 minutes, or until crust is getting golden brown. Take out and set aside.
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6. While crust is baking, prepare the filling. In a small saucepan, melt the caramel with the heavy cream and salt. Next, in another small saucepan, melt the Nutella (just so it's runny and easy to pour).
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7. Take the caramel mixture and pour it into the bottom of the pie crust. Pop it in the fridge for about 10 minutes then pour the Nutella on top.
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8. Let sit and cool to room temperature before serving and slicing. You can pop it in the fridge to speed up the process if you can't wait.
