Combine 1 and 1/4 cups of flour with 1/2 teaspoon of salt in a large bowl.

Cut in 3/4 cup of chilled butter until the mixture resembles coarse crumbs.

Gradually add ice water, stirring until the mixture forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.

Note: Chilling the dough is key to a flaky crust.

On a floured surface, roll the dough out to fit a 9-inch pie pan.

Transfer the crust to the pie pan. Trim the excess and crimp the edges.

Warning: Don’t overwork the dough; it can make the crust tough.

Preheat your oven to 375°F (190°C).

Line the crust with parchment paper and fill with pie weights.

Bake for 20 minutes, remove the weights and paper, and bake for another 5 minutes until golden.

In a saucepan, melt the remaining 1/4 cup of butter.

Add both granulated and brown sugars, and stir until well combined.

Remove from heat and slowly whisk in the cream, vanilla, and a pinch of salt.

Pour the filling into the pre-baked crust.

Brush the edge of the crust with a beaten egg.

Bake at 375°F for about 30 minutes or until the filling is set and the crust is a deep golden brown.

Note: Let the pie cool before slicing to allow the filling to set properly.