For the Pie Crust:

1. Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
2. Using a fork, stir butter cubes into flour mixture until well coated.
3. Add water and use hands to work dough into a ball.
4. Place dough in the freezer for 15 minutes to get cold again.
5. Work dough until smooth on a floured surface. Separate into two equal parts.
6. Roll out each dough ball until as thin as a penny.
7. Set aside.

For the Strawberry Filling:

1. Dice strawberries removing tops.
2. Combine strawberries with sugars, lemon juice, salt and cornstarch in a large pot.
3. Heat over medium until sugar dissolve.
4. Let filling sit and cool for 15 minutes.

To Make the Pie:

1. Press one pie crust into a pie pan. Fill with strawberry filling.
2. Cover with remaining pie crust. You can use a lattice design or cover and cut a few slits. Pinch edges together.
3. Cover with foil and bake for 35 minutes at 400°F.
4. Remove foil and drop oven temperature to 350°F and finish baking for about 15-20 minutes or until crust is golden brown and filling is bubbly.