Add the butter and sugar to the bowl of your food processor. Process until creamy. Add the vanilla and pulse to combine.
Add the flour and sprinkle the salt on top as to distribute evenly. Pulse until the dough just starts to come together. Do not over mix.
If using a glass dish, preheat the oven to 300ºF. For a metal pan, heat to 325ºF.
Dust a surface lightly with the flour blend and transfer the dough to this surface. Shape the dough into one round disk. Press the dough into the bottom and up the sides of a 10-inch-round tart dish/pan. Using a paring knife, trim off the excess pie dough from the rim of the dish/pan.
Line the tart dough with a sheet of parchment paper that has been heavily oiled and dusted with flour to prevent the dough from sticking to the paper. Fill with dry beans or dry rice up to the top of the crust. (This keeps the sides of the crust from melting and falling down. I usually add a 9-inch cake pan in the center and beans around the pan.) Bake for 20 minutes.
Increase the temperature to 350ºF. Remove the crust from the oven. Remove the cake pan (if using), beans, and parchment paper. Return to the oven and bake for 25 minutes.
Remove the crust from the oven; set the dish/pan on a wire rack and allow to cool.
Fill with a note bake filling or one that needs to bake further. For fillings that need to be baked, cover the edges of the crust with foil or a silicone baking crust ring.
If using a tart pan with two parts (side ring and bottom), remove the side ring prior to slicing and serving.