Step 1

Mix the flour with 1 stick and 3 1/2 Tbsp. softened butter and the powdered sugar until mixture resembles coarse meal; press the hard-boiled egg yolks through a sieve and add to the dough with a pinch of salt, one egg white, and a bit of lemon zest. Knead until the dough is smooth and compact. Cover in plastic wrap and let rest for 30-40 minutes.

Step 2

Clean the strawberries and cut them into wedges.

Step 3

In a pan, melt the rest of the butter with 2 Tbsp.granulated sugar; when it begins to caramelize, add in the Grand Marnier and ignite with a lighter. When the flame burns out, add 2 Tbsp. water and allow the lumps of crystallized sugar to dissolve. Add the strawberry wedges and cook for 3 minutes or until the sauce is syrup like. Remove from the heat and pour onto a tray to cool.

Step 4

Preheat the oven to 350°F.

Step 5

Roll out 2/3 of the dough into a disc and use it to line a 9" pie dish, covering the edges by around 3/4". Fill the crust with the strawberries; form the remaining dough into ropes and use them to top the pie in a grid pattern. Brush the ropes of dough with a slightly beaten egg white, sprinkle with granulated sugar, and bake the pie at 350°F for around 10 minutes on the convection setting, then bake for another 25 minutes on the conventional oven setting.