(1 cup) cold unsalted butter
2 cups) all-purpose unbleached flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water
Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 minutes to firm up the butter before adding the water.
As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.
3/4 cup light brown sugar -- firmly packedThe butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 minutes to firm up the butter before adding the water.
As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.
Combine the sugar, flour, and salt in the top of a double boiler over boiling water; stir in milk slowly. Continue cooking, stirring constantly, until thickened. Cover and cook 10 minutes longer, stirring occasionally. Lightly beat the egg yolks in a separate bowl. Add about 1/4 to 1/3 of the hot mixture to the egg yolks, stirring quickly, then add the egg yolk mixture back to the pan. Cook for about 1 more minute. Add butter and vanilla; cool. Place filling in pastry shell and garnish with whipped cream or cover with meringue made from the egg whites. If you cover with meringue, bake at 325 degrees for about 15 to 20 minutes, or until meringue is nicely browned
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