Step 1

In a food processor, combine flour, sugar and salt. Whiz together. Add cubes of chilled butter and pulse until broken up into small pieces. Drizzle in ice cold water while pulsing.

Step 2

Dump mixture onto a pastry mat or lightly floured surface. Knead just a coupple times to bring the crumbly mixture together. Shape into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 425 degrees.

Step 4

With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.

Step 5

Unroll the dough into the pie pan without stretching. Press into pie dish.

Step 6

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with your fingers.

Step 7

Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. Fill with pie weights or dried beans.

Step 8

Bake at 425F for 15 minutes.

Step 9

Take out the weights, foil, paper then brush crust with an egg wash (one egg and a tablespoon of cream mixed well). Dock the crust with a fork.

Step 10

Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

Step 11

Wash and cut tops from strawberries. Cut in half and divide into to two batches. Add half the strawberries to the cooled pie shell. You may want to reserve a handful of strawberries to decorate the top with.

Step 12

Add the remaining strawberries to a medium pot along with the water, lemon juice, zest, sugar and corn starch. Stir to combine and place over medium heat. Muddle strawberries and bring mixture to a boil.

Step 13

Once mixture comes to a boil reduce heat and simmer for a 5 or so minutes until thickened.

Step 14

Pour filling onto strawberries. You can move the strawberries around to make sure the filling reaches the bottom and there are no gaps. Smooth the top with a spatula.

Step 15

If desired you can arrange some addition strawberries on the surface in a pattern.

Step 16

Heat strawberry jam and water or orange liqueur, or water and brush onto the exposed strawberries.

Step 17

Transfer pie to refrigerator to chill until set. At least three hours.

Step 18

Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.

 I recommend making the whipped cream just before serving but you can do this in advance and chill the decorated pie.

Step 19

Pipe the whipped cream onto the pie, or serve on the side. You can also garnish with a sprig of mint.