Chill the butter and water for at least 10 minutes.

In a large bowl, whisk the flour and salt.

Add cold butter cubes and cut into the flour using a pastry cutter until the mixture resembles coarse crumbs.

Add 3 tablespoons ice water, stirring gently with a fork. Add more water, 1 teaspoon at a time, until dough comes together.

Shape the dough into a ball, flatten it into a 1-inch thick disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Roll out the dough on a lightly floured surface into a 12-inch circle.

Transfer dough to a 9-inch pie pan, pressing gently to remove air pockets. Trim and crimp the edges.

Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes. Remove weights and parchment, then bake for another 10-12 minutes until golden brown.

Cool crust completely before adding filling.

Rinse and dry strawberries, hull them, and slice into even pieces.

In a medium saucepan, combine sugar and cornstarch. Stir in water and lemon juice.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5-7 minutes).

Remove from heat and gently fold in strawberries. Let the mixture cool slightly.

Pour the filling into the cooled crust and spread evenly.

Refrigerate for at least 2 hours to set.