First Step: Prepare the Crust: Combine flour, sugar, and salt in a bowl, then transfer to a food processor. Add the cold cubed butter and pulse until mixture resembles coarse peas. Gradually add cold water, pulsing until dough begins to come together, leaving some butter pieces for flakiness. Shape dough into a disk, wrap tightly, and refrigerate for at least 1 hour to chill and relax.

Second Step: Roll and Par-bake the Crust: Roll the chilled dough on a floured surface to a circle slightly larger than your pie pan. Gently place the dough into the pan without stretching. Trim excess dough edges, cover with plastic wrap, and freeze for 10-15 minutes. Preheat oven to 425°F (220°C). Prick holes in crust bottom and sides with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and parchment, then bake for an additional 5 minutes until lightly golden. Cool on a wire rack, then lower oven to 350°F (175°C).

Third Step: Prepare the Custard Filling: Beat softened butter with sugar and salt until smooth. In a separate bowl, whisk eggs, heavy cream, and vanilla extract. Gradually add egg mixture to butter mixture, beating thoroughly and scraping sides for even incorporation. Stir in flour until just combined.

Fourth Step: Fill and Bake the Pie: Pour custard filling into the cooled crust. Cover pie edges with foil to prevent burning. Bake for 45 minutes or until custard is mostly set but slightly jiggly in the center. Remove foil and bake another 5 minutes to brown crust edges if desired. Allow pie to cool completely on a wire rack; the filling may rise and then sink during cooling, which is normal.

Final Step: Serve: Dust the cooled custard chess pie with powdered sugar. Optionally, serve with whipped cream and fresh berries or fruit compotes for added delight.