For the batter: Whisk the egg yolks with the sugar until the mixture turns pale, then thin it out with a little water.
Mix the flour with the butter, cut into small pieces, until the mixture has a crumbly texture and the butter is fully incorporated.
Make a well in the mixture and pour in the liquid mixture. Quickly fold it in with a knife, being careful not to overwork the dough.
Gather the dough into a ball with your hands, then knead it once or twice until it is smooth and uniform.
Press the dough into the bottom of a 25-cm-diameter pie pan. Line with parchment paper, then blind-bake for 20 to 25 minutes at 180°C (oven setting 6).
For the pastry cream: Bring the milk to a boil with the Sainte Lucie vanilla extract.
Beat the egg with the sugar until the mixture forms soft peaks, then fold in the flour.
Gradually pour the hot milk over the mixture while stirring.
Return the mixture to the saucepan and cook over medium heat, stirring thoroughly. Remove from heat once it comes to a boil.
Spread the cream over the cooled pie crust, then arrange the halved strawberries evenly on top.
