Pie Crust

1. Add the flour and salt to your food processor bowl.  Pulse 2 times (1-second pulses) to combine.
2. Scatter the butter pats evenly over the flour.  Pulse repeatedly until the flour mixture is coarse and contains pea-sized pieces of butter – about 10-12 pulses.
3. Add 2 tablespoons of ice-cold water, pulse twice, then add 1 more tablespoon.  Pulse twice. At this point, I like to test the dough by pinching a small piece to see if it holds together. If it’s still dry and crumbly, add the remaining ice water, one teaspoon at a time, pulsing to combine after each addition.  Turn the dough onto a lightly floured counter, and form into a disc. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Using a rolling pin, roll the dough into a circle that is 2-3 inches larger than your pie pan.
6. Carefully fold the dough in quarters and transfer to your pie pan.  Take care not to stretch or tear the dough.  Trim the overhang with kitchen shears until you have about 1 inch of overhang.  Gently fold the overhang under itself to build up an edge.
7. Crimp the edges.
8. Return the pie crust to the refrigerator for at least 30 minutes.
9. Separate the yolk from one large egg.  Save the yolk for the custard filling.  Beat the egg white, then brush it over the inside of the formed pie crust.
10. Place the pie crust on the center rack in a pre-heated oven and par-bake for 7-8 minutes.  When done cooking, remove the crust from the oven and place it on a wire rack to cool.

Custard Filling and Baking the Pie

1. Add 5 eggs, plus the saved yolk from the crust, the granulated sugar, vanilla, heavy cream and whole milk to a large mixing bowl.
2. Whisk until combined, smooth, and creamy.
3. Pour the egg mixture into the cooled, par-baked pie shell from the previous step, sprinkle the top with nutmeg, then place it on the center rack of the 375-degree preheated oven and bake for 35-45 minutes.
4. Remove the pie from the oven and let it cool on a wire rack.