To make the custard:

1. Mix together in a sauce pan, the sugar, cornstarch, flour, salt. Add the milk and whisk the milk and the sugar mixture together thoroughly.

2. Over medium heat, bring the mixture to a boil, stirring constantly. Continue boiling and stirring for 2 minutes. Remove from heat.

3. Add a few tablespoon of the hot milk mixture (one at a time) to the beaten egg, whisking vigorously. Then return the egg/milk mixture to the saucepan, beating constantly. Return to a boil and cook, stirring constantly, for two minutes.

4. Remove from heat, pour into a heat proof bowl, cover the surface with plastic film and allow to cool. (I place my bowl in cold water but only do this if you are using a metal bowl). Once the custard is room temperature, place in the fridge until cold.

5. Whip the whipping cream until stiff. Loosen the custard by stirring and then fold in the whipped cream. Return to the fridge until ready to use.

NOTE: The custard is quite firm. What I do is break it down with a spoon, stir in the whipped cream and then finish mixing with a whisk.

To make the topping:

1. Place one pint berries and 1 cup water into a saucepan. Mash the berries slightly. (I use a potato masher)

2. Bring to boil and cook the berry/water mixture for about two minutes. Run the hot mixture through a sieve to remove seeds and pulp but be careful of your fingers - don't burn!

NOTE: Try not to press too much pulp through the sieve and into the juice. Pulp particles will prevent your glaze from becoming clear, but it won't hurt the taste at all.

3. Mix the sugar and cornstarch together and then add to the berry juice and whisk til smooth.

4. Cook mixture over medium heat until it boils. Continue cooking and whisking for about 2 minutes. Mixture should become almost clear and thicken.

5. Remove from heat and stir in food coloring if you are using it. Set aside to cool slightly. Mixture should still be warm but not hot.

Assemble pie:

1. Place the chilled custard filling in the cooled pie crust.

2. Slice the remaining berries in half and arrange, cut side down on the top of the custard. Try to cover as much of the custard surface as possible! The more berries the better I always say!

Carefully spoon the warm, glaze over the berries and custard making certain to completely cover both.

Place the pie in the fridge several hours