For the crust:
2 cups – flour, sifted
1 tsp. – salt
2⁄3 cup – butter
5 -7 tbsp. – cold water

For the filling:
1/2 cup – sugar
3 tbsp. – cornstarch
3 tbsp. – flour
1/2 tsp. – salt
2 cups – milk
1 egg, lightly beaten
1/2 tsp. – vanilla extract
1/2 cup – whipping cream
Fresh strawberries for topping

1. First prepare the crust. Put flour, salt and butter into a food processor and pulse until it resembles coarse sand. Add water little by little until it forms a dough. Wrap in a cling film and keep in the refrigerator for half an hour.
2. Roll out on a lightly floured surface. Transfer to a pie dish and prick the crust with a fork. Bake at 180 degree C until brown which will take about 15 to 20 minutes depending on your oven. Remove from the oven and keep it aside.
3. While the crust is cooling, prepare the filling. In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat and cook for a couple of minutes more. Remove from the heat.
4. Stir into the egg by adding gradually without cooking the egg. Return all to the saucepan. Cook and stir until almost bubbly. Reduce heat and cook for another 1-2 minutes more by stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature.
5. Whip the cream into soft peaks and fold into the cooled filling. Pour into pie shell. Arrange the strawberry on top. Chill for at least 2 hours. Garnish with whipped cream if desired.