I start by mixing the flour and salt in a bowl. Then I cut in the butter using a pastry cutter until the mixture looks like coarse crumbs. I add the ice water one tablespoon at a time until the dough holds together. Once it’s ready, I wrap it in plastic and chill it for 30 minutes.

I roll out the chilled dough on a floured surface and transfer it to my pie pan. I trim the edges, prick the bottom with a fork, and blind-bake it at 375°F (190°C) for 15 minutes using pie weights. Then I remove the weights and bake for another 5 minutes until lightly golden.

While the crust cools, I whisk together eggs, milk, sugar, cornstarch, vanilla, and salt in a saucepan. I cook it over medium heat, stirring constantly until it thickens—about 8 minutes. Once thick, I remove it from the heat and let it cool for 10 minutes.

I pour the cooled custard into the baked pie shell and smooth it out. Then I arrange the strawberries on top, cut side down. If they aren’t super sweet, I sprinkle a little sugar over them for extra shine and flavor.

I chill the pie for at least 2 hours before slicing. It sets beautifully and tastes even better the next day.