Classic Vanilla Bean Cream Pie

In a large bowl, whisk together flour, sugar, and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired.

Prick the bottom of the crust all over with a fork. Freeze for 30 minutes.

Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

Remove the parchment paper and weights, and bake for another 10-15 minutes, or until golden brown. Let cool completely on a wire rack.

In a medium saucepan, heat the milk and vanilla bean seeds (and pod, if using) over medium heat until simmering. If using vanilla extract, add it later.

In a separate bowl, whisk together sugar, cornstarch, and salt. Whisk in the egg yolks until smooth and pale yellow.

Gradually temper the egg mixture by slowly whisking about 1 cup of the hot milk into it. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, whisking vigorously.

Remove from heat. Stir in the butter and vanilla extract (if using) until the butter is melted and incorporated. If you used the vanilla pod, remove it now.

Pour the pastry cream into the cooled pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled and set.

In a chilled bowl, combine the cold heavy cream, sifted powdered sugar, and vanilla extract.

Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.

Spoon or pipe the whipped cream over the chilled pastry cream just before serving.