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In a large bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Add the beaten egg and sweet white wine (or water) gradually, mixing until the dough comes together.
Knead the dough on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
Prepare the Custard Filling:
In a medium saucepan, heat the milk over medium heat until it begins to simmer.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Remove from heat and stir in the vanilla extract and butter until smooth.
Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.
Shape and Fry the Pastry Shells:
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