Preheat your oven to 375°F (190°C) to ensure it's ready for baking the pie.

In a large bowl, combine the sliced strawberries with sugar, lemon juice, and cornstarch. Stir until the strawberries are evenly coated and set aside to macerate.

In a large bowl, whisk together the flour and salt. Add the diced cold butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough begins to hold together. Divide the dough into two disks, wrap in plastic, and chill for at least 30 minutes.

On a floured surface, roll out one dough disk to fit your pie dish. Carefully transfer to the dish and trim excess edges.

Spoon the prepared strawberry filling into the crust, spreading it evenly.

Roll out the second dough disk and place over the filled pie. Seal the edges, trim excess, and cut slits in the top to allow steam to escape.

Place the pie on a baking sheet and bake for 50 minutes, or until the crust is golden brown and filling is bubbly.

Allow the pie to cool completely on a wire rack before slicing. Serve with your choice of ice cream or whipped cream.

Store leftover pie covered in the refrigerator for up to 3 days. Enjoy cold or gently warmed in the oven.