Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.

Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Flatten into a disk, wrap in plastic, and refrigerate for 15–20 minutes.

Roll out the dough on a floured surface and press it into a 9-inch pie pan. Trim excess and flute the edges. Prick the bottom with a fork.

Blind bake the crust for 10–12 minutes to set it.

In a saucepan over medium heat, combine sugar and water, stirring gently until dissolved.

Stop stirring once it simmers and cook until it turns a deep amber color.

Remove from heat and slowly whisk in the milk, cooking will bubble.

Whisk until smooth and let cool slightly before adding it to the custard mixture.

In a bowl, whisk eggs until lightly beaten. Slowly add the caramel milk mixture while whisking continuously.

Add vanilla extract and salt, then strain the custard through a fine sieve into a clean bowl.

Pour the caramel custard into the partially baked pie crust.

Reduce oven temperature to 325°F (160°C) and bake for 35–45 minutes or until the edges are set.

Let cool to room temperature before refrigerating for at least 3 hours or overnight.