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In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture forms coarse crumbs. Gradually add the ice water, one tablespoon at a time, pulsing until the dough begins to come together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Dough
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the crust to the dish, trim any excess dough, and crimp the edges for a decorative finish.
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3. Make the Custard Filling
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined. Slowly add the milk while whisking continuously until the mixture becomes smooth and fully blended.
4. Assemble the Pie
Pour the custard mixture into the prepared pie crust. Lightly sprinkle ground nutmeg over the surface for a classic flavor and aroma.
5. Bake
Bake the pie in the preheated oven for 45–55 minutes, or until the custard is set and the top turns lightly golden.
6. Cool and Serve
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.
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