Start by gathering all your ingredients. Having everything at hand makes the process smoother.

In a large bowl, combine the flour and salt. If using sugar for a sweet crust, mix it in now.

Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add the ice water, mixing until the dough comes together. Shape it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thick.

Carefully transfer the dough to a 9-inch pie plate, trimming any excess. Prick the bottom with a fork to prevent bubbling.

Place parchment paper over the crust and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until lightly golden. Set aside to cool.

In a mixing bowl, whisk together the eggs and granulated sugar until smooth. Add heavy cream, vanilla extract, ground cinnamon, and a pinch of salt; mix until well combined.

Pour the custard filling into the pre-baked pie crust, ensuring it is evenly distributed.

Bake in the preheated oven for about 40-45 minutes, or until the filling is set but slightly jiggly in the center.

Allow the pie to cool for at least 2 hours at room temperature before serving.

Before serving, you can top the pie with whipped cream or a sprinkle of cinnamon.

Cut into generous slices, serve, and enjoy!