Step 1

In a large bowl whisk together the flour, sugar and salt.

Step 2

Using a pastry blender (or 2 forks and your fingers), cut the butter into the flour until it's in small pieces. Then cut the shortening into the flour mixture until both the butter and shortening are in small pea-sized pieces. It won't look like dough yet.

Step 3

Using a rubber spatula or wooden spoon, gently fold in the ice water 1 tablespoon at a time. Only add enough water so that the flour is almost incorporated - you don't want the dough to be sticky.

Step 4

Form the dough into a ball to incorporate any excess flour at the bottom of the bowl.

Step 5

Divide the dough in half and form each half into a round disc about 1/2 inch thick. Wrap in plastic wrap and refrigerate for at least 3 hours.**

Step 6

Add the sliced strawberries, cornstarch, white sugar, brown sugar, cinnamon, lemon juice and salt to a large bowl.

Step 7

Gently stir the mixture until the strawberries are evenly coated with cornstarch and sugar.

Step 8

Preheat the oven to 400F degrees.

Step 9

Remove 1 disk of dough from the fridge. On a well-floured surface using a well floured rolling pin, roll it our to form a circle about 12 inches in diameter. Roll gently, starting from the middle of the disc. (If the dough seems too cold - let it warm up for 10 minutes).

Step 10

Carefully transfer the pie dough to a glass or ceramic pie plate. I typically do this by rolling the pie dough over my rolling pin then unrolling it over the pie plate.

Step 11

Spoon the strawberry filling into the pie crust. Do not add the juice from the bottom of the bowl - otherwise, your pie will be soupy. Place the pie in the fridge as you roll out the second pie disc.

Step 12

On a well-floured surface using a well floured rolling pin, roll out the second disc of dough until forms a circle about 12 inches in diameter.

Step 13

Using a sharp knife or pizza cutter, cut the dough into strips about 1/2 - 3/4 inches wide.

Step 14

Arrange 4-5 strips vertically on top of the pie. Then weave 4-5 strips horizontally through the vertical strips, alternating between going over and under.

Step 15

Cut off any excess pastry dough around the edges, then fold the edges over and crimp them using your fingers or a fork.

Step 16

In a small bowl, whisk the egg. Brush the top of the pie with egg wash (you'll have some leftover), and sprinkle with coarse sugar.

Step 17

Bake the pie in the preheated oven for 20 minutes at 400F, then turn the oven down to 375F and continue baking for 40 minutes. After 20 minutes, I usually cover my pie with aluminum foil (or pie guards) to prevent the crust from burning.

Step 18

Cool the pie at room temperature for at least 3 hours before serving to allow the juices to thicken.