Recipe Prep: Adjust oven rack to the center position. Preheat the oven to 350°F (177°C).  Prepare a round 9-inch pie dish (or 8×8-inch pan, or 9×9-inch pan) by lightly oiling it or lining the bottom with parchment paper. You can use a stand mixer with paddle attachment for this recipe, or assemble the dough by hand.

1. In a large mixing bowl, combine flour, sugar and salt by whisking or stirring. Add chopped butter to the bowl. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. You should still have some pea-sized pieces of butter visible in the mixture. 
2. In a small bowl, whisk together the egg and vanilla extract. Make a well in the center of the flour-butter mixture and pour the egg mixture into the well. With damp hands, gently mix the wet and dry ingredients together. Drizzle 1 tablespoon ice-cold water over the dough and continue mixing until the dough binds together. The dough will be crumbly. But if needed, add a bit more ice-cold water. Be careful not to overwork the dough. 
3. Once the dough comes together and holds its shape, transfer it to a lightly-floured surface. Form it into a ball, and then pat it down into a flat disc. Tightly wrap the dough in plastic wrap or waxed paper. Chill it in the freezer for 15 minutes. Prepare your work surface by lining it with parchment paper.
4. With a rolling pin, roll out the dough into a circle slightly larger than the pie dish. Place the pie dish upside down directly over the dough. Carefully lift up the crust (slip one hand underneath the parchment paper and place the other hand on the dish) and flip over the dough and dish together. Gently press the dough into place. Trim off any excess dough from the edges. Prick the bottom of the crust with a fork to prevent air bubbles from forming during baking. Chill it in the freezer for 15 minutes (or in the fridge for 30 minutes).
5. Line the crust with parchment paper or aluminum foil, then fill it with pie weights (or use dried beans or rice) to prevent puffing. 
6. If the pie filling will need to be baked after adding it to the crust, then par-bake (partially bake) the crust for about 12 to 18 minutes. Start checking the crust at the 12-minute mark. Bake just until the edges are set and starting to turn lightly golden. 👉🏻 These baking times are approximate and can vary depending on your oven and the thickness of your crust.
7. If the filling added to the crust will not be baked, then make sure the crust is fully cooked. Bake it for an additional 5 to 10 minutes, or just until golden blonde and done (crisp but not too dark). Remove the pie weights and let the crust cool completely. Your shortbread pie crust is now ready to use.