Ingredients:
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3-4 tablespoons ice water
For the Custard Filling:
3 large eggs
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 1/2 cups whole milk
Ground nutmeg (for garnish)
Instructions:
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1. Prepare the Pie Crust:
In a food processor, combine the all-purpose flour and salt.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Crust:
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the pie crust to fit a 9-inch pie dish.
Trim any excess dough and crimp the edges for a decorative finish.
3. Prepare the Custard Filling:
