In a large bowl, mix flour, sugar and salt together. Add butter and cut in with pastry blender or two butterknives. Do this until the mixture is crumbly. Add cold water one tablespoon at a time. Mix together with a fork. The dough will become scraggly. Press it into a round disc and wrap in plastic wrap. Refrigerate the dough for at least 30 minutes. (You can make it ahead of time and refrigerate overnight.)

Put the dough in between two pieces of parchment paper. Roll out to a 12-inch circle. Press into a 9-inch tart pan (with removable bottom). Press the sides and trim and any excess from the top.

Heat the oven at 375 degrees F. Refrigerate the pan with the pie crust for 15 minutes.

Using a fork, stab holes into the pie crust. Line the pie crust with foil and use dried beans as pie weights. About 1 or 2 cups. Bake at 375 degrees F or 18 to 20 minutes. Place on a cooling rack to cool as you work on the pie filling. (Remove the foil with the pie weights so the pie crust can continue cooling.)

Change temperature of the oven to 350 degrees F.

Whisk flour and sugar together. Beat both the egg and the egg yolk in a small bowl. Add beaten eggs to the flour & sugar. Whisk together.

Add heavy cream to small saucepan and bring to a boil. Quickly and carefully remove from heat. Add filling mixture together and whisk together.

Pour filling through a strainer (sieve). Place tart pan on a baking sheet. Then, pour the filling into the already baked pie crust.

Bake pie at 350 degrees F for 34 to 36 minutes. Carefully remove from the tart pan from the baking sheet and place on a cooling rack.

Hull the strawberries and quarter them. Add heavy cream and vanilla extract to a medium sized mixing bowl. Using an electric hand mixer, mix together. Gradually increase to high and mix for 2 to 3 minutes until stiff peaks have formed.

Top slices of sugar pie with whipped cream and strawberries.