In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C) to prepare for baking the pie.

Wash and hull strawberries, then slice them evenly. Combine with sugar, cornstarch, and lemon juice in a mixing bowl. Mix until strawberries are coated evenly.

Roll out one dough ball on a floured surface to fit your 9-inch pie dish. Press the dough into the dish and trim the edges.

Pour the strawberry mixture into the prepared crust, spreading it evenly.

Roll out the second dough ball and cut into strips for a lattice top. Lay strips over the filling, weaving into a lattice pattern.

Brush the lattice with beaten egg. Place pie on a baking sheet and bake in preheated oven for 50 minutes, or until crust is golden and filling is bubbly. Cool on a wire rack.

Allow the pie to cool completely before slicing to ensure the filling is set. Serve with ice cream or whipped cream if desired.

Store leftover pie in the refrigerator for up to 3 days. Cover with plastic wrap or foil to maintain freshness.