Creating Chai Spiced Ruffled Milk Pie is enjoyable and satisfying. Follow these easy steps to make your pie:

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Make the Crust:
– In a large mixing bowl, whisk together the flour and salt.
– Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
– Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
– Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Roll Out the Dough: After chilling, roll out the dough on a floured surface to about ¼ inch thickness.

4. Form the Crust: Transfer the rolled dough to a 9-inch pie plate, pressing it gently into the corners and leaving the edges ruffled. Trim excess dough as necessary.

5. Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for an additional 10 minutes until lightly golden. Set aside to cool.

6. Prepare the Filling: In a medium saucepan, combine whole milk, sweetened condensed milk, and salt over medium heat. Stir until warmed, but do not boil.

7. Whisk Eggs: In a separate bowl, whisk the eggs. Slowly add a small amount of the warm milk mixture to temper the eggs, then gradually incorporate the egg mixture back into the saucepan with the milk.

8. Add Flavorings: Stir in vanilla, cinnamon, cardamom, ginger, and cloves. Cook over low heat, stirring constantly, until slightly thickened—around 5-7 minutes.

9. Pour Filling into Crust: Carefully pour the warm filling into the cooled crust, spreading it evenly.

10. Bake the Pie: Bake in the oven for 25-30 minutes, or until the filling is set but slightly wobbly in the center.

11. Cool Completely: Remove from the oven and allow the pie to cool at room temperature for 1-2 hours.

12. Chill: Refrigerate the pie for at least 2 hours before serving to allow the filling to set fully.