In a large bowl, mix flour, sugar, and baking powder.
Add eggs and cold cubed butter. Knead quickly until smooth.
Divide into two portions.
Form the base
Butter and flour a 7-inch springform pan.
Press half the dough into the bottom to form a crust.
Make the custard
Heat milk with lemon zest in a saucepan until almost boiling. Remove zest.
In a bowl, whisk eggs, flour, and sugar.
Slowly add hot milk, whisking constantly.
Return mixture to saucepan and cook, stirring, until thick.
Let cool completely.
Assemble the pie
Spread cooled custard evenly over the crust.
Top with chopped strawberries and sprinkle lightly with sugar.
Crumble the remaining dough over the filling.
Bake
Preheat oven to 180°C (356°F).
Bake for about 35 minutes, until golden.
Finish & serve
Let pie cool completely, then transfer to a serving plate.
Dust with powdered sugar.
Slice and enjoy!
Tips for Best Results
Use very cold butter for a crumbly crust.
For a neater finish, chill the assembled pie before baking.
If using frozen strawberries, thaw and drain them first.
Serve with whipped cream or vanilla ice cream for extra indulgence.
Storage
Store covered at room temperature for 2 days.
Refrigerate up to 5 days.
Freeze up to 3 months; thaw overnight in the fridge before serving.
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