In a mixing bowl, combine the flour, sugar, and salt. Add the butter and cut it into the flour mixture with a pastry cutter or press together with your hands until the mixture becomes a crumbly texture. Add the egg and vanilla and combine until the dough starts to clump together.
Place the dough on a lightly floured surface and form into a ball.
Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan.
Press the dough into the tart pan, including pressing into any scalloped edges of the pan.
With a knife, trim the edges of the pastry to fit the tart pan.
Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes.
Preheat oven to 375°F/190°C and place rack in the center.
Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
Return crust to oven and bake for another 10 minutes until golden brown and dry. Transfer to a wire rack and let cool completely.