Sift the flour and salt into a bowl. Add
75 g/3 oz of the butter or margarine and rub in with the fingertips
until the mixture resembles breadcrumbs. Mix with enough cold water to
form a firm dough. Knead gently on a lightly floured surface. Roll out
and use to line a 25 cm/10 in pie plate. Place the plate on a baking
(cookie) sheet. Decorate the edge by pressing all round with the back
of a fork.
Blend the cornflour with a little of the milk in a saucepan. Blend in
the remaining milk. Bring to the boil and cook for 2 minutes,
stirring. Whisk in the remaining butter or margarine and sweeten to
taste with the caster sugar. Cool slightly, then whisk in the eggs.
Turn into the prepared dish and dust with nutmeg. Bake in a preheated
oven at 190°C/375°F/gas mark 5 for about 25 minutes until golden and
just set. Serve hot or cold.