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It’s not like you’re stealing the aroma by infusing.

Add butter; pulse until butter forms pea-size pieces, about 10 times.With food processor running, drizzle in ice water; process until mixture just starts to clump, about 10 seconds.

(Do not overmix; dough should not form a ball.)Turn mixture out onto a clean work surface; knead until dough just starts to come together, 4 to 5 times.. Divide dough into 2 equal portions.Flatten each portion into a 4-inch disk; wrap each tightly in plastic wrap.

Chill at least 2 hours or up to 3 days..Roll dough into a 12-inch circle on a lightly floured surface.

Fit dough into a 9-inch pie plate or cast-iron skillet; trim excess dough, and crimp edges.

Freeze pie shell, uncovered, until hard, at least 30 minutes or up to overnight.1 pinch of fine sea salt.

Butter and flour a 10-inch (14-cup) Bundt pan; set aside.Stir together Moscato, lemon juice, and vanilla in a small bowl; set aside..

Beat butter in a stand mixer fitted with the paddle attachment on medium speed until pale yellow and creamy, about 5 minutes.Gradually add sugar and salt, beating until light and fluffy, about 5 minutes, stopping to scrape sides of bowl as needed.