Crust:

• 2-1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 cup cold unsalted butter, cubed
• 1/2 cup very cold water

Crust  Method:

1. Pulse flour, sugar and salt once in the food processor to stir, then add cold butter cubes, pulsing a few times more until crumbly.
2. Add the water through the chute in a thin stream,  pulsing a few times as you do until  dough comes together.
3. Divide  dough into two disks,  wrap in plastic wrap and refrigerate 30 minutes to an hour.
4. When ready to assemble pie, roll out disks one at a time, 1/8 inch thick, with the first disk lining a deep dish pie plate.
5. Trim  edges and  flute the dough in the plate, line with parchment and pie beads or dry beans, and blind bake at 425°F. for 12 minutes.
6. Remove  pie crust and cool while you prepare the filling.

Filling Ingredients:

• 3 pounds fresh strawberries, hulled and quartered
• 3/4 cup  granulated sugar
• 1/2 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon orange extract
• 1-2 tablespoons heavy cream (crust topping)
• 1-2 tablespoons coarse sparkling sugar (crust topping)

Method:

1. Prepare pie dough and blind bake bottom crust.
2. Place strawberries, sugar, cornstarch and lemon juice in a saucepan; cook over low heat until  mixture thickens then remove from heat and stir in the extract; cool.
3. Roll out second half of pie dough an eighth inch thick and use a pastry wheel to cut strips.
4. Place strawberry filling into the bottom crust.
5. Top filling with crust strips.  interweaving them; when all are on there trim  the edges and press the ends down onto the edges of the bottom crust.
6. Brush top lattice lightly with heavy cream and sprinkle with coarse sugar.
7. Bake pie at 375°F. for 50-60 minutes until browned and filling is firm.
8. Cool completely before slicing and serving.

From the kitchen of palatablepastime.com