- For the crust:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt.

Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.

Add the water and mix with a fork just until the dough pulls together.

Form dough into a 3/4" thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

- For the filling:

To prepare the filling, combine the strawberries, lemon juice, granulated & brown sugar, vanilla and corn starch in a large bowl. Toss together, and let stand for about 10 minutes.

- To assemble the pie:

On a well-floured surface, roll the bottom crust 1/8" thick and about 7" in diameter. I used a 6" bowl to cut out two rounds of dough. Transfer dough into well buttered pie dish.

Spoon filling into piecrust.

Roll out the top crust in the same manner. Use a pizza slicer or knive to slice the dough into 1/2" wide strips and weave the crust strips on top of the pie. Place in the fridge to chill again.

To finish, preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place pies on baking sheet, then sprinkle with sugar and bake for 15 minutes, then reduce the temperature to 350°F and bake the pies for 20 minutes more, or until the crust is golden and the strawberry filling is bubbling.

Remove from the oven and allow to cool completely before serving.