Avid Baker's Challenge turned out to be a real challenge for me this time, as several things went wrong. It was all me (and circumstances), not the recipe! Of course I started making it too late, so there was no time for a second attempt.
Making the pastry was not hard, I used a foodprocessor to do it and while it laid resting in the fridge, I started to make the pastry cream. Stirring and stirring, damn cream, it just didn't thicken at all, so I left it too long in the pan (in the hope that it would thicken)... but then of course it started to split. *sigh* So that was binned. Then I had no more milk/cream at hand, so I decided to wait for the next day (or two).
I turned to Michel Roux for guidance and he pointed out to me that I had to read the recipe first and read it well *yes chef*... turned out I forgot the flour in the pastry cream! Thanks Michel. So then I made the pastry cream again.... and Yay; it thickened and seems to be just fine. By that time the fruit I had (all strawberries) bought for this pie on a farmers market, wasn't really as good looking as it should be, so I jammed it.
Well to make a long story shorter... I baked the pie shell while I was making my pastasaus (about 16 liters of it!!), and while I was chopping away veggies, I forgot to set the alarm for the pie shell... until I smelled it. *Aaarrrggh* Way too dark, but not yet burned (just). I always thought I could multi-task, so that dream was shattered on the way as well. I decided to make it anyway, for the deadline came very very near, dark pastry or not... then added a little to much cream possibly to the pastry cream, so it was a little bit too runny. Threw the few strawberries on that were still acceptable and blue berries to fill up the pie. A little icing sugar to disguise the dark pastry rim.
And you know what? It was delicious! Impossible to cut a wedge in one piece, cause the pastry was very brittle (which is a good thing in pastry). I have to make this again, with a pastry shell that is golden brown this must be heaven. And I will try to make some dairy free pastry cream as well... no I won't forget the flour!