Ingredients:
For the crust:
2 cups flour
4.5 oz melted butter
2 oz sugar (5 teaspoons)
2 egg yolks
2 tablespoons water
1 pinch of salt
For the crème patissière:
2 cups of whole milk
2 eggs
1/3 cup flour
3 oz sugar (8 teaspoons)
1 tablespoon extract of French vanilla
For the filling:
32 oz strawberries
Directions
To prepare the crust, mix the melted butter with sugar, yolks, salt and water in a bowl.
Put flour in a large bowl and pour the above mixture into it. Stir until a ball is formed.
Place the ball on a floured surface and roll pastry with a rolling pin to obtain a circular
pastry with a diameter of approximately 13 inches.
Place the pastry in a pie dish and bake for 30 minutes at 350 F.
Heat milk over medium heat until hot.
Meanwhile, beat eggs, sugar, vanilla and flour in a large bowl.
Gradually stir hot milk into egg mixture and put it back in the saucepan over medium heat, stirring continously,
until the crème patissière thickens.
Let it cool down and then pour the crème patissière into the piecrust.
Wash the strawberries, cut them in two and place them on the crème.
Put the pie into the fridge at least one hour before serving.
Bon Appétit!
