In a large bowl, whisk together the flour and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your 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 and weights and bake for another 5-7 minutes, or until lightly golden.

In a large bowl, whisk together the eggs and granulated sugar until well combined.

Whisk in the flour until smooth.

In a small saucepan, heat the milk over medium heat until it is steaming but not boiling. Gradually whisk the hot milk into the egg mixture.

Stir in the vanilla extract and nutmeg.

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

Reduce the oven temperature to 350°F (175°C). Bake for 30-35 minutes, or until the center is just set but still slightly jiggly. The pie will continue to set as it cools.

Let the pie cool completely on a wire rack before slicing and serving. This can take several hours.