In season, strawberries, blueberries, and raspberries from the farm are purely divine. We take their perfection, add a bit of pastry cream, and tie it all together with a light pie crust. If you don’t have time or are hesitant about making your own dough,  substitute it with the store-bought, refrigerated crust.

Yield: 6 to 7 servings

Add flour, salt, sugar, and lemon zest to bowl of food processor. Pulse to mix. Add butter and mix until it looks like coarse meal. Add water and mix just until dough comes together, about 5 seconds. Remove dough from processor and form into a disk. Wrap with Saran and refrigerate for 30 minutes.

Preheat oven to 350˚F. Dust a rolling pin and work surface with flour. Unwrap and roll out dough, lifting and turning 90 degrees occasionally until it is 1/8-inch thick. Place in a 9-inch glass pie shell. Prick bottom of crust with a fork several times. Cover with parchment and fill with dried beans. Bake for 20 minutes. Remove beans and parchment and bake until light golden brown, about 15 minutes.

Bring milk to a boil in a nonstick saucepan. Add yolks and sugar to bowl of a stand mixer, and beat about 5 minutes until thick and light yellow. Add vanilla and lemon and mix for 30 seconds. Add a small amount of milk to eggs to temper. Mix well and slowly add remaining milk. Transfer mixture back to pan and add flour. Turn heat to medium-low and whisk until thickened, about 12 minutes. Add cream to pie shell. Place raspberries along crust in 1 large circle. Repeat until there are 3 circles. Place blueberries in 3 circles. Add strawberries to center.

Warm jam in a small saucepan with 1 teaspoon of water. Brush fruit with glaze, wrap, and refrigerate.