In a large bowl, whisk together flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate, trimming and crimping the edges. Freeze for 15 minutes.

In a medium saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Bring to a boil, then reduce to a simmer for 10-15 minutes until the cranberries burst.

In a bowl, whisk the eggs, sugar, vanilla extract, flour, and nutmeg. Heat the heavy cream in a separate saucepan until just about to boil. Slowly pour the hot cream into the egg mixture.

Preheat the oven to 350°F (175°C). Spread the cranberry filling over the crust. Pour the custard mixture over the cranberry layer. Bake for 45-55 minutes until the custard is set, then cool on a wire rack.