For the crust:
For the filling:
by Michael Harlan Turkell
In a stand mixer, mix the butter and sugar until creamy. Add the egg and vanilla and mix until combined. Add the flour and salt and briefly mix just to combine; do not overmix. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
Preheat the oven to 350°F (175°C). Spray a 13-inch (33- cm) tart pan with cooking spray. Remove the dough and roll it 1/2 inch (12 mm) thick on a floured surface. Press the dough into the prepared tart pan, add weights of your choosing (e.g., pie weights or beans in aluminum foil), and bake for 15 minutes, or until the edges start to brown. Remove the weights and finish baking until the bottom of the crust is completely cooked, about 10 minutes more.
Put the eggs and sugar in a large saucepan and whisk together. Add the cornstarch and salt and whisk until smooth. Mix in the lemon juice, vinegar, and water, and place over medium heat, whisking constantly so it does not burn, and bring to a boil. Boil for 1 full minute, then remove from the heat and add the butter and vanilla. Pour into the baked tart shell and place plastic wrap directly onto the surface of the pie. Chill overnight before serving.