• To prepare the pie crust, combine the flour, salt, and sugar in a bowl of a stand mixer fitted with a paddle attachment. Mix until combined. Add the shortening and butter and mix on medium speed until you get hazelnut size pieces of butter.
• Slowly stream in the water just until it forms a ball of dough when pressed together. Refrigerate for 30 minutes.
• Preheat the oven to 375F. Roll the dough out on a lightly floured surface until there is a one inch overhang when placed on your pie dish. Tuck the one inch overhang underneath and crimp the edges as desired.
• Using a fork, dock the bottom of the pie dish. Place a sheet pf parchment on top with baking weight and bake for 15 minutes. Remove the baking weights and bake again for another 15 minutes.

Custard Filling

• Heat the milk and cream in a saucepan until it comes to a simmer over medium heat. Meanwhile, stir together the eggs, cornstarch, sugar, vanilla extract, nutmeg, and salt in a mixing bowl until well combined.
• When the milk mixture comes to a simmer, slowing stream and whisk the hot milk into the eggs to temper it. Return the mixture back to the heat. Whisk the mixture occasionally until it starts to bubble. Whisk constantly until the mixture thickens. Pour the mixture into the prebaked pie shell and smooth the top.
• Let it cool to room temperature for about 2 hours.