Mix together the salt and flour. Cut in the butter with a pastry cutter or knife. Begin adding ice water one tablespoon at a time, continuing to cut the butter until it begins to form a ball. Make sure not to add too much water—you want the flour to be just moistened.

Form the dough into a ball, cover and refrigerate until ready to roll out.

Preheat the oven to 425° F.

Roll out the dough into a circle the size of your pie pan. My favorite way to do this is between two pieces of parchment paper.

Place the crust into the pie pan and shape the edges. Then cover it with a sheet of parchment paper and weigh it down with rice, beans, or pie weights.

Bake for 15 minutes, then remove the parchment paper and bake for an additional 5-10 minutes until the crust begins to brown and the center is cooked.

Wash your strawberries while the crust cooks. Then place 8 oz. of the strawberries and the lemon juice into a small sauce pan over medium heat. I usually choose the least fresh ones to cook down.

While heating the 8 oz. of strawberries, slice the remaining strawberries.

Mix together the sugar and cornstarch. Mash or blend the heated strawberries, then add the corn starch mixture, mixing vigorously. Bring to a boil and let thicken, then remove from heat.

Let the sauce cool slightly, then mix into the sliced strawberries. Pour the filling into the baked pie shell and spread evenly.

Cover your fresh strawberry pie and let it cool in the refrigerator for 3 hours or more. Serve cold topped with whipped cream.