In a bowl, whisk together flour, salt, and sugar.

Cut in cold butter using a pastry blender or fork until the mixture looks like coarse crumbs.

Add ice water, one tablespoon at a time, until dough holds together when pinched.

Shape into a disk, wrap in plastic, and chill for 30 minutes.

Roll out the dough on a floured surface, fit it into your pie dish, and crimp the edges.

Chill again for 15 minutes. Then line with parchment and fill with pie weights.

Blind bake at 375°F (190°C) for 10 minutes. Remove weights and bake another 5 minutes.

In a large bowl, whisk eggs and salt until blended.

Add sugar and melted butter; whisk until smooth.

Stir in milk, cornmeal, flour, vinegar, vanilla, and nutmeg.

Pour filling into the pre-baked crust.

Bake at 350°F (175°C) for 40–45 minutes, until the center is just set and the top is golden.

If the crust starts to brown too fast, cover with a pie crust shield or foil.

Cool completely before slicing.