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1
Using the food processor, add flour, salt, sugar, then butter. Pulse 12 times, cutting the butter into the flour. The mixture should resemble coarse meal.
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2
Add the water all at once.
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3
Allow the processor to run until the dough comes together in a ball. Form into a disk and wrap in wax paper or plastic.
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4
Repeat for second crust. Chill at least 2 hours or preferably overnight.
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5
In a glass or ceramic bowl, gently stir together everything except the butter, egg white, and egg yolk. Include the vanilla bean itself. Cover with parchment paper and chill overnight.
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6
Remove the vanilla bean. Stir well to make sure the cornstarch is completely incorporated.
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7
Roll out the bottom crust and place in the pie pan. Brush the crust with egg white. This forms a nice barrier between crust and filling, and keeps the bottom crust from getting soggy. Place the pan in the fridge while you roll out the other crust.
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8
Roll out the top crust. Lazy? Just use it as the topper. Feelin' fancy? Make a lattice. Many ways to do this, and I suggest YouTube for direction. Some cooks place the strips in one direction, then layer in the other direction. Some (like me!) actually weave the strips. How nutty are you?
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9
Fill the bottom crust with the filling. REMOVE THE VANILLA BEAN! Add butter in tiny pieces all over. Top with crust or lattice. If you use full crust on the top, make some vents. Pop the entire pie in the freezer for an hour or more.
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10
Preheat oven to 425u00b0 F. Place the pie in the lower third of the oven on a cookie sheet lined with foil or parchment to capture spills. Brush the lattice or top crust, not the edges, with egg wash (egg yolk mixed w/1 T water.) Bake for 20 minutes.
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11
Lower the oven temperature to 350u00b0 F and bake an additional 55 minutes. If the crust starts to brown too quickly, tent with foil.
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12
Allow the pie to cool completely-3 to 4 hours minimum-before serving.
