Process all-purpose flour, powdered sugar, and fine sea salt in a food processor for a few seconds until combined.
Add cold unsalted butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 seconds.
Add egg and pure vanilla bean paste. Pulse until dough clumps. About 10 seconds. Do not over mix.
Turn dough onto a lightly floured flat surface and form into a ball. Flatten dough slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
Roll dough out on a lightly floured surface into an 11-inch circle. To prevent sticking, lift and turn the dough as you work. Dust the work surface very lightly with flour, if necessary.
Gently place the dough into a 9-inch removable bottom tart pan. Press the dough into the bottom and up the sides of the tart pan. Remove any excess dough along the rim of the pan.
Cover tart pan with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 F.
Place a sheet of parchment paper onto the surface of the dough. Fill the parchment with pie weights, dried beans, or uncooked rice until they are distributed over the entire surface. Gently move the weights inside the parchment against the sides of the dough along the edges of the tart pan. It is okay if the parchment covers the dough along the rim at the top of the tart pan, as this helps the exposed dough from browning too much during baking.
Bake crust in preheated oven for 20 minutes. Remove parchment and pie weights to wire rack. Return to oven for 5 more minutes. Remove tart pan to wire rack. Cool completely.