In the bowl of a food processor add the flour, powdered sugar, and salt. Pulse to combine.
Add the unsalted butter and pulse until evenly coated. Add the vanilla extract, and large egg and pulse until the dough comes together.
Gather the dough up into a ball and wrap with plastic wrap. Refrigerate the dough for at least 1 hour.
Take the dough out of the fridge and, on a clean surface lightly dusted with flour, roll it out into a 10" circle. Flip the dough and lightly sprinkle with more flour occasionally.
Drape the dough over a 9" tart pan with removable bottom, gently press it into the sides and the bottom of the pan, then trim the excess dough, if needed you can use the extra to patch any thin areas. Use a fork to poke several holes in the bottom of the dough and place it in the freezer while your oven preheats.
Preheat your oven to 425°F.
Blind bake the dough: Cover the dough with parchment paper, aluminum foil, and fill the foil with pie weights or dried beans. Bake in the preheated oven for 15 minutes.
Take the pan out of the oven and lower the oven temperature to 350°F.
Remove the weights/foil/parchment paper, and place the pan back in the oven. Continue baking the crust for 10 more minutes, or until the bottom is fully cooked and the edges are light golden brown. Take the crust out of the oven and allow to cool.