Preparation Steps

• For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
• Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
• For the filling: In a medium bowl, whisk together the eggs, granulated sugar, flour, and salt until well combined.
• In a separate saucepan, heat the heavy cream and vanilla extract over medium heat until just simmering (do not boil).
• Gradually temper the egg mixture by slowly whisking in about half of the hot cream. Then, pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the custard has thickened enough to coat the back of a spoon (about 5-8 minutes). Do not boil.
• Stir in the grated nutmeg. Pour the custard filling into the prepared pie crust.
• Bake at 350°F (175°C) for 30-35 minutes, or until the center is set but still has a slight jiggle. The edges should be firm.
• Let the pie cool completely on a wire rack before slicing and serving. Chill in the refrigerator for at least 2 hours before serving for best results.