Fresh Strawberry Pie

Combine sugar, flour, and salt in a medium saucepan and whisk together until evenly mixed.

Gradually add milk to the sugar mixture, stirring constantly to prevent lumps from forming.

Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and comes to a boil.

Remove from heat and temper the beaten egg yolks by slowly adding 2–3 tablespoons of the hot milk mixture while whisking constantly, then pour the warmed yolks back into the saucepan.

Return the saucepan to medium heat and cook for 1 minute, stirring constantly, then remove from heat.

Stir in butter and vanilla until fully incorporated and the custard is smooth.

Pour the custard filling into the baked pie shell and allow it to cool completely, about 20 minutes at room temperature or in the refrigerator.

Whip the cream and powdered sugar together until stiff peaks form, using an electric mixer or whisk.

Spread or pipe the whipped cream evenly over the cooled custard filling.

Arrange the stemmed strawberries and thawed blueberries in an attractive pattern over the whipped cream layer, pressing them gently into place.

Refrigerate the finished pie for at least 1 hour before serving to set the topping and allow flavors to meld.