Prepare a 9-inch pie pan with a detachable bottom by buttering or spraying it thoroughly. Put away for now.

Put the flour, salt, and sugar into a food processor and pulse a few times to combine.

Add the butter and pulse until a dough-like consistency is reached.

The dough will barely come together after adding the egg yolk and pulsing.

Take the dough out and lay it on the counter; knead it briefly to bring together all the pieces. Minimal dough handling is optimal.

If the dough is overworked, it will become tough. The dough is done when it can be shaped into a ball with very little further moisture.

Be extremely gently as you press the dough into the prepared pie pan, beginning in the middle and working your way outward and up the edges until the pan is completely lined with pastry.

Put the pie pan in the freezer for at least 30 minutes; if time is short, use a brick and bake it with beans to keep the dough from rising.

Put a rack in the middle of the oven and preheat it to 400 degrees Fahrenheit (205 degrees C). If you want a dry and golden crust, bake it for 20–25 minutes. Put apart

Stir together the butter, nutmeg, and milk in a saucepan set over medium heat; bring to a boil, then turn off the heat.

Whisk together the eggs, flour, cornstarch, sugar, vanilla extract, and almond extract in a separate basin. In a pot, stir gently to avoid lumps.

Bring the pan back to the heat source, and whisk continually until bubbles form in the mixture.

Preparation time is roughly 5-6 minutes. Take off the stove and ladle the filling into the prebaked pastry casing. Cinnamon powder, please. Put in the fridge and wait to serve.