Preparation Steps

• For the crust: In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp edges.
• For the filling: In a large bowl, gently combine sliced strawberries, granulated sugar, cornstarch, and lemon juice. Let sit for 10 minutes.
• Pour the strawberry filling into the prepared pie crust. Dot the top with butter.
• Roll out the second disc of dough. You can either place it as a full top crust (venting it) or cut it into strips for a lattice top.
• Place the top crust or lattice over the filling. Crimp the edges to seal.
• Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent loosely with foil.
• Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving to allow the filling to set.