Custard Pie

Instructions

1. Prepare the crust
   In a large bowl, whisk together flour and salt. Add cold butter cubes and cut into the flour using a pastry cutter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, stirring until dough holds together when pinched. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll out the dough
   On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess dough leaving a 1-inch overhang, then fold and crimp edges. Prick bottom with a fork and refrigerate for 15 minutes while preheating oven to 375°F (190°C).
3. Blind bake the crust
   Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until crust is lightly golden. Reduce oven temperature to 350°F (175°C).
4. Prepare the custard filling
   In a large bowl, whisk eggs and sugar until well combined. Heat milk and cream in a saucepan until just beginning to simmer (do not boil). Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Stir in vanilla extract, nutmeg, and salt.
5. Bake the pie
   Place the partially baked crust on a baking sheet. Carefully pour the custard filling into the crust. Sprinkle a little extra nutmeg on top. Bake for 40-45 minutes, or until the center is almost set but still slightly jiggly (it will continue to set as it cools).
6. Cool and serve
   Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours or overnight before serving. The custard will firm up as it chills. Serve cold or at room temperature.