Preheat your oven to 375°F. Take your ungreased 9-inch pie plate and set it aside-no greasing needed for this crust.

Directly in the pie plate, combine 1½ cups flour, 2 tablespoons sugar, and ½ teaspoon salt. Use a fork to mix these dry ingredients together until evenly distributed.

Pour the ½ cup vegetable oil over the flour mixture. Use your fork to mix it in, working it through until the mixture looks crumbly and resembles coarse sand. This creates pockets of fat that make the crust tender.

Add the milk gradually, about 1 tablespoon at a time, mixing with your fork after each addition. You’re looking for a soft dough that holds together when pressed. You might not need all the milk-stop when the dough forms a cohesive ball that’s moist but not sticky.

Making the Pat-in-the-Pan Crust

Using your fingers, press the dough evenly across the bottom of the pie plate and up the sides. Work methodically to keep an even thickness throughout. Pay special attention to where the bottom meets the sides-press a little thinner there to prevent a thick, doughy spot.

If desired, crimp or flute the edges by pinching the dough between your thumb and forefinger all around the rim for a decorative finish.

Pre-bake the crust for 12-15 minutes until it looks set and slightly dry but not fully browned. This partial baking prevents a soggy bottom when you add the custard filling. Remove and let cool slightly while you prepare the filling.

In a medium bowl, crack 4 eggs and beat them vigorously with a wire whisk using an up-and-down motion. This incorporates air and breaks up the eggs completely, creating a smooth custard base. Whisk for about 30-45 seconds until the eggs are uniformly yellow.

Add 1 cup sugar to the beaten eggs and whisk until the mixture is smooth and the sugar begins to dissolve. The mixture should look pale yellow and slightly thickened.

Pour in the melted butter (make sure it’s cooled slightly so it doesn’t scramble the eggs) and whisk thoroughly until fully incorporated.

Slowly add the 2 cups of whole milk while whisking constantly. Pour in a steady stream to prevent curdling and ensure a silky-smooth custard mixture.

Stir in 1 teaspoon vanilla extract and ½ teaspoon ground nutmeg. Mix well, making sure the nutmeg is evenly distributed throughout the custard.

Allow the pre-baked crust to cool for just 2-3 minutes-it should still be warm but not scorching hot. This temperature helps the custard begin setting at the edges immediately.

Give your custard mixture a final stir to redistribute the nutmeg, then carefully ladle or pour it into the warm crust. Fill almost to the top, leaving just a tiny bit of space to prevent overflow. The pie will be very full and jiggly, so work slowly.

Carefully transfer the filled pie to the oven. Move slowly and steadily to avoid sloshing. Increase the oven temperature to 400°F and bake for exactly 10 minutes. This initial high heat helps set the edges.

After 10 minutes, reduce the oven temperature to 325-350°F. Continue baking for another 30-35 minutes, for a total custard baking time of 40-45 minutes. You’re looking for a custard that’s mostly set with just a slight jiggle in the very center (about the size of a quarter) when you gently shake the pan.

Remove the pie from the oven when there’s still that small wobble in the center-it will continue cooking from residual heat and will firm up as it cools. Overbaking creates a rubbery texture, so err on the side of a little jiggle.

Let the pie cool completely on a wire rack for at least 1 hour at room temperature, then refrigerate for several hours or overnight before serving. This chilling time allows the custard to set properly for clean slicing.