Prepare the pie dough by rolling it out in fitting it into an 8" or 9" pie pan. Since this is a cream pie do not use a deep-dish pie plate for this recipe Place the pie plate on a baking sheet, this will make it easier to transfer the pie to the oven, and catch any spills.
In a medium-sized bowl whisk the cream, sugar flour, and vanilla until the mixture is smooth.
Dot the bottom of the pie shell with room temperature butter then pour the cream mixture into the pie shell. Sprinkle the nutmeg over the top of the pie.
Bake for 10 minutes. then reduce the temperature to 350 degrees and bake for about one hour. If the crust is getting too brown cover it with a pie shield. The pie will be a bit bubbly in the middle and set on the sides when done. As the pie sets it will firm up.
This pie will keep for several days in the refrigerator.
The pie plate I use for making cream pies is the old-fashioned Pyrex 9" clear glass pie plate that is only about 1 ½" tall. There is not enough filling with this recipe to fill a deep-dish pie.