Strawberry Pie

INGREDIENTS

CRUST

• 1 CUP ALL-PURPOSE FLOUR
• ½ CUP BUTTER 
• 1 ½ TABLESPOON SUGAR 

FILLING 

• 5 CUPS MILK 
• 1 CUP SUGAR 
• 2 EGGS
• ½ CUP CORNSTARCH 
• 1 TABLESPOON BUTTER 

TOPPING

• 3 BOXES STRAWBERRIES 
• 1 CUP SUGAR 
• 2 TABLESPOONS CORNSTARCH

PREPARATION

Prepare the crust: combine flour, butter and sugar. Add gently 100 ml of water, in a slow, steady stream, in order to obtain a smooth and homogeneous crust. Cover a springform pan with the crust, poke some holes with a fork and bake for 25 minutes in the oven at 160°C. Remove from the oven and set aside.

For the filling: bring the milk and half the sugar to a boil. Meanwhile, beat the eggs with a stand mixer, until it doubles its volume. Combine cornstarch with the hot milk and add beaten yolks in a constant stream, whisking non-stop, avoiding curdling. Take it back to a low heat until it thickens. Take off the heat and add butter. (If you want, add 4 drops of vanilla essence or 1 vanilla bean) Allow to cool and fill the crust. Cut strawberries in half and layer the filling with the fruit. Cook sugar and cornstarch with 1 cup of water. Allow to cool and pour over the pie.