1. Prepare the Crust:  

1. In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Roll out the dough on a floured surface to fit a 9-inch pie pan. Press it into the pan, trim the edges, and crimp as desired. Chill the crust while preparing the filling.

2. Blind Bake the Crust: 

1. Preheat your oven to 375°F (190°C).

2. Line the crust with parchment paper or foil and fill it with pie weights or dried beans.

3. Bake for 12-15 minutes. Remove weights and bake for another 5 minutes until lightly golden. Let cool.

3. Prepare the Custard Filling: 

1. In a medium bowl, whisk the eggs until smooth.

2. Add sugar, milk, vanilla extract, nutmeg, and a pinch of salt. Mix until well combined.

3. Strain the mixture through a fine mesh sieve for a silky custard.

4. Assemble and Bake: 

1. Reduce oven temperature to 325°F (165°C).

2. Pour the custard filling into the pre-baked crust.

3. Bake for 45-50 minutes or until the custard is set but slightly jiggles in the center.

5. Cool and Serve:  

1. Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving.

2. Garnish with a sprinkle of nutmeg or a dollop of whipped cream, if desired.