Scald the milk on the stove top to almost boiling.

In a saucepan combine the flour, sugar and salt. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.

As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.

Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.

At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.

Pour the egg mixture immediately back into the pot, continuing to constantly stir over medium heat.

Cook until the filling reaches pudding consistency (seriously, not just thick, but "set-pudding" thick) and remove from heat. I've stopped too soon, and it stays soupy even hours later.

Stir in the butter and vanilla extract.

Cool in an ice bath to 80 degrees, stirring occasionally, before pouring into the baked pie shell until 1/2" deep (I feed the rest to the kids). Chill for at least 3 hours or overnight.

Strawberry Glaze - Wash strawberries; hull.

Place 3 cups of strawberries on top of pie (either whole or cut).

Simmer remaining 1 cup of berries (crushed or purreed), 2/3 cup sugar, and 1 cup of the water 15 minutes.

Mix remaining water with cornstarch; add to cooked berry mixture.

Cook until very thick (it doesn't set much more when chilled), stirring constantly; cool.

Drizzle/spoon berry mixture over the whole strawberries and custard; chill for at least 3 hours.