-
In a large bowl, stir together the flour, sugar, and salt until combined. Using a pastry cutter or clean hands, cut the butter into the flour mixture until it's worked in, and the mixture has small chunks of butter running throughout. In a small bowl, stir together the egg, cold water, and vanilla extract until combined. Pour the wet mixture into the flour mixture, and use a fork to stir it together until a dough forms. Once you have a shaggy dough, turn it out onto your work surface. Gently knead the dough until it comes together in a large mass. It will still be a big shaggy.
-
Lightly flour your work surface, and roll the dough out into a long rectangle, about 15-18 inches long. Fold the dough into thirds, turn 90 degrees, and repeat the process two more times. By the time you reach the third fold, your dough should be much more cohesive. Wrap the dough tightly in plastic wrap, and chill for at least 1 hour before rolling it out to bake.
-
Roll the dough out into a large circle, about 1/4 inch thick. Transfer the dough to a 9 inch pie plate, and trim the edges. Crimp the edges of the crust. Place the whole thing in the freezer for 20 minutes.