PASTRY:

1 c. flour
Pinch of salt
1/4 c. butter
Cold water

FILLING:

1 c. sugar
6 tbsp. cornstarch
1/2 tsp. salt
2 1/2 c. milk, scalded
2 eggs, slightly beaten
3 tbsp. butter
1 tsp. vanilla
1 pt. strawberries
1 c. cream, whipped

1. Sift flour and salt into a mixing bowl. Rub in butter with your fingertips. Mix until mixture is consistency of fine bread crumbs. Add enough cold water to form a stiff dough. Roll out to a thickness of 1/8" and line the bottom of a 9" pie tin. Bake in a 450 degree oven for 15 minutes.

2. For filling, mix sugar, cornstarch and salt in the top of a double boiler. Gradually add the milk and cook over simmering water, stirring constantly until mixture is thick.

3. Add a little of the mixture to the beaten eggs. Pour back into double boiler and cook, stirring constantly, until thick.

4. Remove from heat and add butter and vanilla. Chill.

5. When cool, pour into baked pie shell. Cover with strawberries and chill well.

6. Just before serving, spread whipped cream over the top. Serves 8.