Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.

Using a fork, stir butter cubes into flour mixture until well coated.

Add water and use hands to work dough into a ball.

Place dough in the freezer for 15 minutes to get cold again.

Work dough until smooth on a floured surface. Separate into two equal parts.

Roll out each dough ball until as thin as a penny.

Set aside.

Dice strawberries removing tops.

Combine strawberries with sugars, lemon juice, salt and cornstarch in a large pot.

Heat over medium until sugar dissolve.

Let filling sit and cool for 15 minutes.

Press one pie crust into a pie pan. Fill with strawberry filling.

Cover with remaining pie crust. You can use a lattice design or cover and cut a few slits. Pinch edges together.

Cover with foil and bake for 35 minutes at 400°F.

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.