FILLING:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/2 cup heavy whipping cream
1 pastry shell (9 inches), baked
GLAZE:
1/2 cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
1-1/2 cups quartered strawberries
1-1/2 cups fresh raspberries
1. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
2. Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature.
3. In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.
4. About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.
5. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.
TOTAL TIME: Prep: 15 min. Cook: 15 min. + chilling
YIELD: 6 to 8 servings.