Prepare the Pie Crust:

• Combine flour and salt in a bowl.
• Add cold butter cubes and cut into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
• Shape the dough into a disc, wrap in plastic wrap, and chill for 30 minutes.

Pre-Bake the Crust:

• Roll out the chilled dough and press it into a 9-inch pie dish. Trim and crimp the edges.
• Chill the crust for 15 minutes, then line it with parchment paper and fill with pie weights.
• Bake at 375°F (190°C) for 15-20 minutes, then remove weights and bake for an additional 5 minutes. Cool completely.

Make the Filling:

• In a medium saucepan, whisk together sugar and flour.
• Gradually whisk in heavy cream and milk until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
• Remove from heat and stir in vanilla extract and melted butter.

Assemble and Bake:

• Pour the filling into the pre-baked pie crust.
• Optional: Sprinkle a pinch of nutmeg evenly over the filling.
• Bake at 350°F (175°C) for 15-20 minutes or until the filling is set but slightly wobbly in the center.

Cool and Serve:

• Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Slice and serve as is, or top with whipped cream for an extra indulgence.