Strawberry Cream Pie to Die For My Summer Showstopper

Instructions:

1. Prepare the Pie Crust: (If making from scratch): Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap in plastic, and chill. (Shortcut): Unroll pre-made crust.
2. Roll and Bake the Crust: Roll out dough on a lightly floured surface. Transfer to pie plate. Crimp edges. Dock the bottom of the crust with a fork. Bake in a preheated oven until golden brown. Let cool completely.
3. Make the Vanilla Custard: Heat milk in a saucepan. Whisk together sugar, cornstarch, and salt in a separate bowl. Whisk in egg yolks. Temper the egg mixture by slowly whisking in some of the hot milk. Pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter and vanilla. Pour custard into a heatproof bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill.
4. Prepare the Strawberry Glaze: In a saucepan, combine sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until thickened and clear. Remove from heat and stir in lemon juice. Let cool slightly.
5. Assemble the Pie: Pour the chilled custard into the cooled pie crust. Arrange the strawberries artfully on top of the custard. Spoon or brush the strawberry glaze over the strawberries. Chill for at least 30 minutes before serving (or longer for best flavor!).