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1
Preheat oven to 350 degrees Fahrenheit. Grease a pie dish or a deep cake pan.
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2
Mix the flour, salt and sugar in a bowl. Add butter to the mix and make coarse crumbles. Add water and make dough and make into a disk.
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3
Wrap the dough with a plastic wrapper and set aside in refrigerator for at least 30 minutes or until you are ready to bake.
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4
When ready, take out the dough and roll into round shape.
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5
Add the round shaped pastry over the baking dish. Cover the bottom and sides of the dish. Nip out the excess dough. Pierce the bottom with a fork in several places.
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6
Bake for 20-25 minutes or until the crust is lightly golden. Cool down completely before filling.
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7
Whisk together egg, cornstarch and sugar in a heavy bottom pan.
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8
Slowly add the hot milk over medium-low temperature. Add cinnamon. Stir constantly as the custard thickens. Add vanilla.
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9
Turn off the heat before milk comes to a boil. Stir the custard until it cools down. You may speed up the cooling process by dipping the bowl in ice-cold water for a while.
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10
When cool, place the bowl in the refrigerator.
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11
When ready to fill and serve the pie, spread the custard with over the pie crust.
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12
Sprinkle lemon juice on fruit and add them over the custard.
