Prep the crust: Heat the oven to 375°F (190°C). Fit the pie dough into a 9-inch pie plate, trim, and crimp. Prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Blind-bake for 12–14 minutes, then remove weights and parchment and bake 5–7 minutes more until just barely golden. Cool slightly. Reduce oven to 325°F (165°C).

Warm the dairy: In a small saucepan, combine milk, cream, honey, and lavender. Warm over medium-low heat until steaming and the honey dissolves, about 4–6 minutes. Do not let it boil. Remove from heat, cover, and let steep 10–15 minutes, tasting after 10. Strain out the lavender.

Whisk the eggs: In a medium bowl, whisk eggs, vanilla, almond extract (if using), and salt until smooth but not frothy.

Temper the custard: Slowly drizzle the warm milk mixture into the eggs while whisking constantly. Go slowly to avoid scrambling. When combined, strain once more into a spouted bowl or large measuring cup for extra silkiness.

Fill and bake: Place the pie plate on a baking sheet. Pour in the custard. Lightly grate nutmeg or lemon zest on top if you like. Bake at 325°F (165°C) for 30–40 minutes, until the edges are set and the center has a gentle wobble, like set Jell-O.

Cool and chill: Let the pie cool on a rack until room temperature. Refrigerate at least 2 hours before slicing. Serve plain or with barely sweetened whipped cream.