Step 1: Prepare the Pie Crust

1. In a mixing bowl, combine flour and salt.
2. Cut in cold, cubed butter with a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough forms.
4. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out dough on a floured surface to a 12-inch circle.
6. Transfer to a 9-inch pie pan, trim excess, crimp edges, and refrigerate while making the filling.

Step 2: Make the Custard Filling

1. Preheat oven to 350°F (175°C).
2. Warm milk and heavy cream in a saucepan over low heat (do not boil).
3. In a bowl, whisk sugar, eggs, vanilla, cinnamon, salt, and nutmeg until smooth.
4. Gradually pour warm milk into egg mixture, whisking continuously.

Step 3: Assemble and Bake

1. Remove pie crust from refrigerator and place on a baking sheet.
2. Pour custard mixture into the crust.
3. Bake for 45-50 minutes until custard is set but slightly jiggly in the center.
4. Cool at room temperature before refrigerating for at least 2 hours.