• Combine the flour and salt in a bowl.
• Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal. Be sure to mix in all the flour.
• Mix last 3 ingredients in a separate bowl.
• Sprinkle the liquid over the flour a little at a time, and using a fork, toss until a dough forms.
• Gather the remaining bits of dough and gently press them into the dough.
• Work quickly and gently so you handle the dough for as little time as possible.
• Chill 1 hour before using.
• Preheat oven to 400 degrees F.
• Bake blind for 15 minutes. Then bake for an additional 15 minutes.
• Cool completely before adding filling.

Pie Filling:

• Heat 1 1/4 cup of milk till it reaches boiling point.
• Combine sugar, salt, cornstarch, and flour. Stir in rest of milk to make a smooth paste.
• Stir this paste into the hot milk stirring constantly. Cook until thick.
• Remove from heat.
• Beat the egg yolks in a small mixing bowl an then mix two teaspoons of the hot mixture into the egg yolks, stirring continuously.
• Ladle a small amount of the hot mixture into the egg yolks and stir rapidly. Repeat process until you have about 2 cups of the mixture.
• Return the egg mixture slowly to the last of the milk mixture. Put it back on the stove to cook for about two minutes.
• Remove from heat and add vanilla and butter.
• Cool.
• Slice banana and strawberries into pie shell. Add filling on top and add extra fruit for garnish if desired.