1 sheet ready-made pie crust pastry Filling: 1 Tbls. cornstarch 3 eggs, lightly beaten 1/2 cup sugar 1 teas. vanilla extract 1/2 cup heavy cream 1 cup buttermilk 1 teas. ground nutmeg Preheat oven to moderate 350 degrees. Brush a shallow 9 inch round ovenproof pie plate with oil or melted butter. Ease pastry sheet into prepared pie plate; trim around edge. Using fingertips, pinch a fluted pattern around the edge of the pastry. To make Filling: Whisk the cornstarch, eggs and sugar together in a medium bowl. Add vanilla, cream and buttermilk and mix until well combined. pour mixture into the pie shell and sprinkle with nutmeg. Place the pie on a baking sheet. Bake for 50 minutes or until custard is set and a sharp knife comes out clean when inserted into center. Leave 10 minutes before serving. Serve warm or cold with ice cream. Note: Custard pies need to cool before serving to allow the filling to set to a perfect consistency.