We need to make the custard first, also note you can keep it in the fridge in an airtight container for 48 hours ( taste does degrade and I encourage you to use it as fresh as possible). In a pot over medium heat, put the milk, the vanilla bean cut in half, and bring to a boil. Once there remove from heat.

In a bowl whip the yolks, cornstarch, and sugar, whip until you have a nice texture.

Grab your milk pot, remove the vanilla bean, and slowly dump the mixture into the egg bowl while whisking. Put everything back into the pot we need to heat this again. While whisking over medium heat bring to a boil again. Let it boil for about 1 minute while whisking constantly.

Remove from heat, add the butter and whisk until you have a nice consistency. Cover and put in the fridge for about an hour.

Blind bake your pie crust at 350F for 20-22 minutes or until you see light browning on the side of the crust. To do so, cover it with parchment or aluminum paper and put pie weight on it ( or beans, rice etc) so it keeps its shape.

Remove from oven and let it cool completely

We now need to transfer the custard into the pie crust. To do so you can use a spoon but to do a better job I advise transferring the custard to a pastry bag

Cover with the strawberry

Mix the jam with the water. Using a pastry brush cover the fruits to give them a nice glace. This will prevent the fruits from drying and they will keep all their juices.