In a medium bowl, add the flour, sugar and salt and whisk together to combine.

Add the butter cubes to flour and use a pastry blender to cut the butter into the flour mixture until it resembles large crumbs.

Slowly add the cold water to the flour until a ball of dough forms. Start with a 1/4 cup and add a little more water if needed. Knead the dough quickly to bring it together. Don't worry if there is flour left in the bowl.

Form the dough into a ball and cover tightly with plastic wrap. Place in the fridge for 45-55 minutes to rest.

Add the milk and butter to a medium saucepan over medium low heat. When the butter has melted, remove from the heat and allow the mixture to cool to room temperature.

While the mixture cools, whisk together the eggs, sugar, flour, vanilla and nutmeg in a medium bowl and set aside. Whisk in the milk butter mixture until smooth.

Preheat the oven to 425°F.

Remove the dough from the fridge and add a bit of flour to a working surface. Using a rolling pin, quickly roll the dough out to about a 1/4-1/3 inch thickness and place in a pie plate.

Line the dough with parchment paper and add pie weights to the crust. Bake for 10 minutes.

Remove the pie crust from the oven and reduce the heat to 325°F.

Carefully pour the filling into the pie crust. Brush the crust with an egg wash (one egg and one teaspoon of water whisked together) and bake for 45-55 minutes or until the center of the pie jiggles just slightly. Sprinkle with additional nutmeg and serve. Note that if the crust browns too quickly, add some foil to the outside of the pie or use a pie shield to prevent it from becoming too brown.