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1
Make the crust: Pulse the flour and salt in a food processor.
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2
Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter.
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3
Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary).
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4
Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.
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5
Roll out the dough into an 11-inch round on a lightly floured surface.
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6
Ease into a 9-inch pie plate.
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7
Fold the overhanging dough under itself and crimp the edges with your fingers.
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8
Pierce the bottom all over with a fork.
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9
Refrigerate the crust until firm, about 30 minutes.
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10
Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl.
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11
Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top.
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12
Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes.
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13
Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly.
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14
Transfer to a rack and let cool completely.
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15
Serve chilled or at room temperature.
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16
Photograph by Kat Teutsch
