In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours or even overnight.
Sift flour, salt and sugar into a large bowl, add butter and cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles coarse crumbs (the size of peas).
Sprinkle with the water (one tablespoon at a time) just until dough starts to come together. Then move to a lightly floured flat surface and knead lightly into a round ball.
Wrap dough in plastic and refrigerate for at least 30 minutes before using.
Pre-heat oven to 350° grease and flour an 8 - 10 inch pie plate or pizza pan.
Remove from fridge (divide the dough in half, the unused dough may be frozen for future use) and place on a lightly floured surface, gently knead the dough a couple of times to soften it up. Roll out to 1/8" thickness (or a little thicker). Transfer to prepared pie plate, trim the dough of any extra dough then prick the dough all over.
Place a piece of parchment paper on top of the dough and fill it with dried beans, rice or even sugar. Bake for 20 minutes, then remove the paper and weights and bake for another 10-15 minutes or until done. Let cool completely before filling.
PUTTING IT TOGETHER
Once the chilling time has passed, spoon the pastry cream onto the cooled pie crust, spread evenly, then top with sliced fruit and berries of choice. Dust with a little powdered sugar and serve. Enjoy!