Prepare Pastry for Single-Crust Pie. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Reduce the oven temperature to 375 degree F.
Meanwhile, in a large bowl, beat the eggs for 30 seconds. Add the 1 cup sugar, the whipping cream, flour, vanilla, and salt. Beat with an electric mixer on high speed until combined.
Pour into the partially baked crust. Combine the 1 tablespoon sugar and the nutmeg. Sprinkle over the top. Bake in the 375 degree F oven for 30 to 35 minutes or until the filling is set. Cool on wire rack. Makes 8 to 10 servings.
In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.