In a large mixing bowl, combine all-purpose flour and a pinch of salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough holds together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out the chilled dough to about 1/8 inch thick. Transfer it into a 9-inch pie dish, pressing it gently into the corners. Trim excess dough and crimp the edges.

In a medium-sized mixing bowl, whisk together the eggs and granulated sugar until smooth. Stir in vanilla extract and ground cinnamon. Gradually pour in heavy cream while whisking to maintain a silky consistency. Add a pinch of salt.

Carefully pour the custard mixture into the crust, making sure to not overfill it. This will help prevent spills while baking.

Place the pie in the preheated oven and bake for 45-50 minutes. It’s done when the filling is set but jiggles slightly in the center. Let the pie cool on a wire rack for at least 2 hours before serving.