Step-by-Step Instructions

Step 1: Prepare the Pie Crust

1. In a mixing bowl, whisk the flour and salt together.
2. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, mixing until the dough holds together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the dough into a 12-inch circle and transfer it to a 9-inch pie dish.
6. Trim the edges, crimp them decoratively, and prick the bottom with a fork.

Step 2: Pre-Bake the Crust

1. Preheat the oven to 375°F (190°C).
2. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
4. Let the crust cool slightly before adding the custard filling.

Step 3: Prepare the Custard Filling

1. In a medium bowl, whisk together the eggs and sugar until fully combined.
2. Warm the milk over low heat until just lukewarm (do not boil).
3. Slowly whisk the warm milk into the egg mixture, stirring constantly.
4. Add the vanilla extract, salt, and nutmeg, mixing until smooth.

Step 4: Assemble and Bake the Pie

1. Preheat the oven to 350°F (175°C).
2. Pour the custard filling into the pre-baked pie crust.
3. Lightly sprinkle the top with extra nutmeg for added flavor.
4. Carefully transfer to the oven and bake for 40-45 minutes, or until the custard is set but slightly jiggly in the center.

Step 5: Cool and Serve

1. Remove the pie from the oven and let it cool to room temperature.
2. Refrigerate for at least 2 hours before slicing to allow the custard to firm up.
3. Serve chilled or at room temperature with whipped cream or fresh berries.