Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.

Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork it; you want small pieces of butter to remain for a flaky texture.

Add the Wet Ingredients: Add the egg to the flour and butter mixture along with the vanilla extract.

Form the Dough: If you have a stand mixer, you can bypass step 2 by simply placing all the ingredients into a bowl and mixing with the dough hook until it comes together into a smooth ball. Be sure to monitor the dough closely to avoid over mixing. Knead the dough by hand until it becomes smooth and cool to the touch. Then, form it into a ball and flatten it into a disk.

Refrigerate: Wrap it in plastic wrap and refrigerate for at least 30 minutes. This helps firm up the butter and relax the gluten.

Roll Out the Dough: After chilling, take the dough out of the refrigerator. On a floured countertop, roll the dough to approximately ¼-inch thickness. Use it to line a tart or pie pan, trimming any excess edges as necessary. Personally, I prefer rolling out a larger piece of dough to cover the entire tart pan, pressing it into place, and then using my rolling pin to trim off the excess dough along the edges.

Refrigerate: I always freeze or refrigerate my dough in the cake or tart form for a minimum of 30 minutes. Sometimes, I also like to prepare this ahead of time, cover it, and freeze it to pull out on bake day.

Pre-Bake (if needed): If your recipe requires a pre-baked crust, prick the bottom with a fork to prevent bubbling. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake at 350°F (180°C) for about 15 minutes (this can vary from tart to tart).

Fill and Bake: Follow your desired recipe to fill and bake the crust as directed.