French Fruit Tart with Pastry Cream

I chose to make this a pie, rather than a tart, as it allowed me to have a deeper dessert and D.R. is ALL about custart desserts. This custard was outstanding. I also chose not to do a glaze over the berries, but rather, made the glaze into a thinner sauce that could be poured over individual pieces. I think this is D.R.'s new favorite from this particular cookbook.