2 1/2 cups all purpose flour
2 sticks(1 cup) unsalted butter, very cold, cut into 1 tablespoon pieces
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons ice cold water
3/4 cup sugar
1/4 cup all purpose flour
2 cups fresh strawberries, washed and sliced
1 tablespoon butter
Combine flour, salt, sugar and butter in a food processor, pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until dough begins to clump together.
Place dough on a clean surface and separate into 2 portions. Shape dough into 2 disks. Cover with plastic film and refrigerate for 1 hour.
Meanwhile, place strawberries in a bowl and mix it with flour and sugar and let it sit 15-20 minutes.
Preheat oven to 425F.
Remove dough from refrigerator and roll out on a floured surface to fit a 9 inch pie dish, prick bottom with a fork. Pour strawberries into pastry lined pan, and dot fruit with butter.
Roll out top crust and place on top of fruit. Seal the edges with a fork or whichever way you like.
Cut slits on top so the steam will be released while cooking. Bake for 35 to 45 minutes, or until the crust is slightly browned.