You will need
1 roll of pie crust (if you want to do it yourself, use this recipe)
A mix of berries (strawberries, blueberries, raspberries – whatever you prefer)
For the pastry cream:
1 vanilla bean, split lengthwise (or you could use vanilla extract)
3 egg yolks
30gr of sugar
20gr of cornstarch (Maizena)
pinch of salt
Pre-bake the pie shell until golden brown (to keep the bottom from puffing, line the crust with parchment paper and fill up with beans). Let cool and set aside.
In a saucepan, whisk together the egg yolks, vanilla, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes.
Pour into a bowl and refrigerate until completely cool, at least 2 hours.
Pour the pastry cream over the crust and place your berries so it looks pretty!