Pastry: 11/4 cups flour, 1/2 teaspoon salt, 1/3 cup shortening/lard, cold water
Stir flour & salt, then cut in shortening till they come like small peas. Sprinkle a bit of water and toss with a fork; repeat till all is moistened. Form dough into a ball and on a lightly floured surface flatten it with your hands and open rolling from centre to edge. Ease pastry into pie plate (9in.). Prick the sides & bottom with a fork and bake in 450 degrees oven for 12 minutes. Let it cool.
Pie filling method: In a saucepan combine sugar, 3 tbs cornflour & salt. Stir in milk and cook stirring constantly over medium heat till thickened and bubbly. stir 2 more mins. Take a cup of this mixture and add it to yolks then return to pan and gently boil for another 2 mins. Remove from heat stir in butter and vanilla and pour into cooled (don't worry if its not mine wasn't and came great) pastry shell and cover surface (surface touching the waxed paper or plastic wrap)and leave to cool. Meanwhile, combine strawberries & remaining cornflour cook stirring constantly till thickened and bubbly. Remove from heat and again cover and leave to cool. Then spread cooled strawberries on top of the pastry with cream and top it up with meringue. Bake for 12 mins or till meringue is set and golden.
Meringue: 3 egg whites, 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar (you can use baking powder if you don't have it) & 6 tablespoon sugar.
Combine ingredients apart for sugar, add sugar gradually a tablespoon at a time and beat on high speed in mixer about 4 mins or till stiff peaks form.