How to make
Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if you are making the dough by hand).
Turn the food processor on low speed and add the chunks of cold butter one at a time with the food processor running until all the butter has been added and the mixture resembles coarse crumbs.
If making by hand, use a confectionery blender or your hands to work the butter into the batter until the mixture is crumbly. Try not to touch the butter too much (the heat from your hands will soften it) – use quick movements and don't worry if there are still larger pieces of butter left.
Add the lemon juice and water slowly with the food processor on low until the dough comes together and pulls away from the sides of the bowl. Depending on the the brand of flour, I use somewhere between 2 and 4 tablespoons of water.
If making by hand, use your hands to shape the dough carefully and quickly, using just enough water to bring the dough together.
Pour the rough dough onto the counter and shape it into a disk shape and wrap it in cling film, placing it in the refrigerator to chill for 45 minutes or overnight.
Once the dough has cooled, preheat your oven to 360°F (180°C).
Remove the chilled pie dough from the refrigerator and let it rest for about 10 minutes before rolling it out.
Roll out the disk of dough into a large circle using a rolling pin. Add a generous amount of flour to the surface and to the rolling pin to prevent sticking and cracking.
Carefully peel the rolled out dough off the surface of the counter by rolling it back onto the rolling pin.
Transfer it into a 9″ (23 cm) pie mold and gently press the dough into the bottom of the pie tin and over the edges (try to make a 0.8″ (2 cm) ridge if possible).
If your pie tin has a wide rim, seal the rim of the pie by creating a fluted pattern - press the rim of the pie on the outside with your left thumb and forefinger while pressing the rim of the pie on the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern.
Pierce the unbaked crust with a fork several times on the bottom. This will prevent the crust from puffing up and help it bake evenly.
Bake at 360°F (180°C) for about 20-25 minutes or until the crust is light golden brown.
Remove from the oven and let it cool completely to room temperature.
FOR THE FILLING:
Add 1 cup strawberries to a small saucepan over medium heat, along with the cornstarch, sugar, and lemon juice.
Let the mixture cook, mashing the strawberries really well as it cooks and thickens.
Cook until the mixture is slightly thick and gelatinous (it looks like jam) and the strawberries have completely become mushy.
Add the sliced strawberries to the baked crust and pour the cooked strawberry mixture over them, shaking the mixture ever so slightly to make sure all the fresh strawberries are coated with the cooked strawberry mixture. Smooth the top as best you can.
Allow the pie to cool almost to room temperature and then refrigerate until the filling sets (about 2-4 hours). It will be firm enough to slice after cooling, but still juicy.
Slice and serve with whipped cream or ice cream.
Notes:
To make this recipe even easier, use pre-baked pie crust from the grocery store or bakery, or buy frozen pie crust and bake according to the package directions. Then make the filling as directed above.
The classic strawberry pie with fresh strawberries is ready.
