Prepare the Pie Crust:

Prepare pie dough at least 2 hours ahead (overnight is better). Roll dough to ⅛ inch thickness and transfer to 9-inch pie plate.

Trim edges 1-2 inches wider than pan, tuck under, and crimp decoratively. Dock bottom with fork.

Refrigerate prepared crust for 30 minutes.

Blind Bake the Crust:

Preheat oven to 425°F. Line cold crust with parchment paper and fill with pie weights or rice.

Bake for 15-18 minutes until edges are lightly golden. Remove weights and parchment.

Brush bottom with egg wash. Return to oven for 5-7 minutes until dry and light golden.

Reduce oven temperature to 325°F.

Make the Custard Filling:

In a medium bowl, whisk together 4 whole eggs, 1 egg yolk, and sugar until just combined and smooth.

In a saucepan over medium heat, combine milk, heavy cream, and vanilla. Heat until scalding (steaming with tiny bubbles around edges). Do not boil.

Slowly drizzle hot milk mixture into egg mixture, whisking constantly to temper the eggs. Add gradually to prevent scrambling.

Pour entire mixture through a fine-mesh sieve into a bowl with spout. Stir in salt.

Assemble and Bake:

Pour strained custard into par-baked pie shell. Fill as full as possible without overflowing.

Sprinkle ground nutmeg evenly over surface. Brush exposed crust edges with remaining egg wash.

Bake at 325°F for 40-50 minutes. The outer edge should be set while the center still jiggles like gelatin when gently tapped.

Cool completely at room temperature (about 2 hours), then cover and refrigerate for at least 4 hours or overnight before slicing.