Crust:
Custard:
Berries:
Mix 3.5 oz of butter with 3.5 oz of powdered sugar and beat until creamy (by hand or using an electric mixer).
Once it reaches an ointment texture, add 1 yolk stirring well, and lastly the sifted flour. Incorporate until forming a soft dough, wrap in plastic wrap, and put in the fridge for 30 minutes.
Butter a pie mold about 10 inches in diameter and put the dough with your hands, making an edge.
Put in the fridge again for 1 or 2 hours before baking.
To bake it, preheat the oven to 360°F and bake for 15 minutes or until the
crust is brown. Then allow to cool.
For the custard, heat 2.5 cups of milk with the sugar.
Simultaneously, mix the remaining 2/3 cup of milk with cornstarch and 4 yolks and stir well. Once mixed, sift and add to the pot with milk, just when it starts boiling.
Keep stirring over medium heat, quickly, until it thickens and boils for about 3 minutes.
Remove from the heat, transfer to a bowl or tray and cover with plastic wrap (in contact with the surface to prevent a crust from forming). Allow to cool completely.
To assemble the pie, spread the cold custard over the cold base, leveling and smoothing surface. Cover with berries placed in order and refrigerate until serving.
