Instructions

1. Preheat oven to 425F degrees.
2. In a large bowl, combine the flour, salt and 1 tablespoon sugar. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
3. For the dough into a disc. Place the dough onto a lightly floured sheet of wax or parchment paper. Lightly flour the top of the pie dough and place another sheet of parchment or wax paper on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness.
4. Remove the parchment, fold the dough over and lay across the pie plate. Press the pie dough lightly into the bottom and sides of the pie plate. Trim excess pie dough and crimp edges around plate for a finished look. Use a fork and lightly prick the bottom and sides of the dough. Line the pie crust with a piece of tinfoil large enough to cover the pie plate. Fill the plate with either pie weights or dried beans. Place in the freezer for 20 minutes until nice and firm.
5. Make egg wash by whisking egg and 1 tablespoon whipping cream in a small bowl; set aside.
6. Remove pie crust from freezer. Reduce oven to 375 degrees and bake pie crust for 15 minutes. Take pie crust out of oven and remove the beans or pie weights. Brush the bottom and sides of the crust with the egg wash. Sprinkle with remaining 1 tablespoon of granulated sugar. Put crust back into the oven and bake until the egg wash is dry and the crust is starting to brown, 5-8 minutes. Remove crust from oven and let cool completely.
7. Meanwhile, make the filling. Add 2 cups of the hulled and sliced strawberries to a small saucepan. Mash strawberries until chunky and slightly juicy. Add 3/4 granulated sugar, corn starch, vanilla, lemon juice, lemon zest and a pinch of salt. Bring strawberry mixture to a simmer over medium heat and cook, stirring occasionally, until sugar dissolves and glaze has thickened; 3 to 5 minutes. Stirring occasionally, let strawberry mixture cool completely.
8. Stir in additional 4 cups of fresh strawberries to the cooked strawberry mixture. Spoon filling into cooled pie crust. Cover pie crust with plastic wrap and chill in refrigerator for at least 4 hours or overnight so pie will set.
9. When ready to serve the pie, whip remaining whipping cream with 2 tablespoons powered sugar. Top pie with whipped cream, cut and serve!