1. In a bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.

2. Add ice water 1 tablespoon at a time until dough comes together. Form into a disk, wrap, and chill for 30 minutes.

3. Roll out dough and place in a 9-inch pie plate. Trim, crimp edges, and prick the bottom with a fork.

4. Line crust with parchment and fill with pie weights. Bake at 400°F for 15 minutes, then remove weights and bake another 5–7 minutes. Let cool completely.

5. In a bowl, whisk eggs, sugar, salt, and cinnamon until smooth and slightly pale.

6. In a saucepan, heat milk and cream until steaming but not boiling.

7. Temper the eggs by slowly whisking in hot milk, then stir in vanilla extract.

8. Strain the custard mixture through a fine-mesh sieve into a clean bowl.

9. Place cooled pie crust on a baking sheet. Pour in the custard filling carefully.

10. Bake at 350°F for 40–50 minutes until edges are set and center slightly jiggles.

11. Cool the pie on a wire rack for at least 1 hour, then refrigerate for 4 hours or overnight.

12. Before serving, optionally dust with cinnamon or powdered sugar and garnish with whipped cream or berries.