Bake pastry in a 450° oven for 5 minutes. Cool on wire rack. For filling, in mixing bowl, beat eggs slightly with rotary beater or fork. Stir in sugar, vanilla, and salt. Gradually stir in milk, blending well. Reserve 1 cup of filling in a measure that will allow you to pour into pie plate in the hot oven. Pour remaining filling into crust and carefully place on oven rack. (Crust will already be almost full and liquid custard slops easily.) Top off filling with reserved custard and sprinkle with nutmeg. (Working closely in the oven, be careful not to burn yourself.) Cover crust edges with foil to prevent over-browning. Reduce heat to 350° and bake for 30 minutes.
Remove foil; bake 30 to 35 minutes more or until knife inserted off-center comes out clean. Cool on wire rack.. Store in refrigerator.
Pastry for a single crust pie