In a large bowl, mix together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

After chilling, roll out the dough on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie plate, trim and crimp the edges, and refrigerate while preparing the filling.

Preheat your oven to 400°F (200°C).

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

Gradually whisk in the milk (and cream if using) until the mixture is smooth.

Pour the custard filling into the chilled pie crust. Sprinkle the top lightly with nutmeg for flavor and a classic finish.

Bake in the preheated oven for 25 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20-25 minutes, or until the custard is set but still slightly wobbly in the center.

To prevent the crust edges from over-browning, you can cover them with foil or a pie shield during the last 15 minutes of baking.

Allow the pie to cool to room temperature on a wire rack, then refrigerate until fully chilled before serving. This pie is best enjoyed cold.