1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/2 teaspoon salt
2–4 tablespoons ice-cold water OR 2 tablespoons buttermilk plus 2 tablespoons cold water
1/2 teaspoon vinegar (optional; helps with flakiness)
Option: Use store-bought pie crust for convenience.
2 cups heavy cream
1/2 cup whole milk
6 large egg yolks
3/4 cup granulated sugar (plus 2–3 tablespoons for topping)
2 teaspoons vanilla bean paste, seeds scraped from one vanilla bean, or pure vanilla extract
1/4 teaspoon fine sea salt
2–3 tablespoons granulated sugar (for caramelizing, can use superfine sugar for a smooth top)
Butane or kitchen torch, or broiler
Fresh berries
Whipped cream
Sprigs of rosemary or mint
Edible flowers
In a mixing bowl, stir together flour and salt.
Cut in cold butter cubes using a pastry cutter or fork until mixture resembles coarse crumbs.
Add ice water or buttermilk, a tablespoon at a time, until dough holds together.
Shape into disk, wrap, and chill at least 30 minutes.
Roll out dough on a floured surface into an 11-inch circle. Fit into a 9-inch pie plate, flute/crimp edges, and trim excess.
Poke holes in bottom of crust with fork. Refrigerate 15–20 minutes.
Preheat oven to 375°F (190°C).
Line crust with parchment and fill with pie weights or beans.
Bake 15 minutes. Remove weights, bake 5 minutes more until just golden.
Cool slightly.
Preheat oven to 325°F (165°C).
Heat cream and milk in a saucepan with vanilla bean seeds/paste and salt, stirring just until steaming (don’t boil).
In a bowl, whisk egg yolks with 3/4 cup sugar until thick and pale.
Gradually pour hot cream into yolks, whisking constantly so eggs don’t scramble.
Strain mixture over the baked pie crust to remove any cooked egg bits and vanilla pod.
Place pie pan on a rimmed baking sheet to catch drips.
Bake at 325°F for 35-45 minutes, until edges are set but center has a slight jiggle.
Remove and cool on a rack until room temperature.
Chill 4 hours or overnight to set completely.
Just before serving, sprinkle 2–3 tablespoons sugar evenly over pie surface.
Brûlée with a kitchen torch until sugar melts and becomes deeply golden/crisp; OR broil pie a few inches below heat for 1–2 minutes, rotating for even color (watch closely; sugar can burn fast).
Let sugar top cool—this creates the classic crème brûlée shatter.
Crack the caramelized sugar top gently with the back of a spoon.
Slice using a sharp knife for neat wedges. Garnish with berries, whipped cream, or herbs.