In a medium bowl, whisk together sugar, egg yolks, vanilla till pale yellow around 4 minutes. Add the flour, whisk until the mixture is smooth
Brink the milk to a boil in a medium saucepan over medium heat, about 3 minutes. Gradually add the milk to the egg yolk mixture, whisking constantly (make sure to add the milk slowly, mix, before adding more). Return the mixture to the saucepan. Bring to a boil over medium heat, while stirring constantly, about 3 minutes. Boil the mixture while still stirring constantly for 1 minute.
Transfer the mixture to a medium bowl, press plastic wrap directly on the surface (to prevent the top from hardening). Let cool to room temperature for about 1 hour. It's best to refrigerate the cool pastry cream for 1 hour before using. The pastry cream can be chilled, covered, for up to 3 days.
While the pastry cream is cooling, wash and cut the fresh berries.
Melt the current jelly in a small saucepan until liquid and smooth
Spread the cool pastry cream evenly in the baked and cool pie shell. Decorate with washed and cut berries.
Brush the fresh berries with the melted jelly and allow it to set for at least 30 minutes to 2 hours before serving