Step 1

In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a rubbery paste. Set aside.

Step 2

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk.)

Step 3

Set a heat proof measuring cup next to the stovetop, preferably one with a pourable spout.

Step 4

Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Step 5

Pour approximately 1 ½ cups (360ml) of the hot milk into the measuring cup. Slowly pour the hot milk from the measuring cup into the egg yolks, pouring slowly, and whisking constantly.

Step 6

Pour everything back into the saucepan and set it over low heat. (You want to continue to heat the eggs slowly so they won’t scramble.) Cook, stirring constantly, until the custard has thickened to the consistency of pudding.

Step 7

As soon as the pastry cream is thick, remove from the heat and whisk for about 20 seconds longer. Pour the pastry cream into a bowl.

Step 8

Break the gelatin into small pieces, dropping them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin to melt, then stir until the gelatin is completely incorporated. Stir in the vanilla.

Step 9

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours.

Step 10

Hull and quarter the strawberries and put them into a medium size heavy bottom saucepan. Add the sugar, cornstarch and salt and stir to combine. Cook over medium heat until the strawberries release some of their juice, the sugar melts, and the resulting syrup is thickened, about 5-8 minutes.

Step 11

Remove from the heat and stir in the lemon extract or lemon oil and vanilla extract. Pour into a bowl and let cool to room temperature.

Step 12

Using a 9-inch pie plate, partially pre-bake a bottom pie crust according to these instructions. Let cool for at least 10 minutes before filling.

Step 13

Heat the oven to 350 degrees (F).

Step 14

Spread the pastry cream into the partially baked bottom crust and smooth into an even layer. Spoon the strawberry pie filling over the pastry cream.

Step 15

Remove the remaining pie dough from the refrigerator and roll it out to 1/4-inch thickness. Use any shaped cookie cutter to cut pieces from the dough and place on the top of the pie.

Step 16

Set the pie on a baking sheet covered with parchment paper or aluminum foil (to catch any drips) and place in the oven. Sprinkle the top of the pie with 2 tablespoons of granulated sugar.

Step 17

Bake for 70 - 90 minutes, until the top crust is golden brown and the strawberry pie filling is bubbling.

Step 18

Remove from the oven and let cool completely before cutting and serving, at least 3 hours. The pie can be served chilled or at room temperature. Store any uneaten pie in the refrigerator for up to 2 days.