To Prepare the pie crust: Sift flour before measuring. Spoon lightly into a measuring cup and level without shaking or packing it down. Combine flour and salt in a mixing bowl. With a pastry blender, cut in Crisco until ingredients are fairly course. Sprinkle with water a little at a time, working the dough into a firm ball with your hands. Place dough ball on a lightly floured board and roll into a circle about 1 1/2” larger than the pie plate when it’s inverted onto the crust. Trim the crust so there is about ½” overlap on the pie plate and form the crust edge. Blind bake the pie crust and let it cool.

To prepare the filling: In a saucepan, stir and dissolve the sugar and the water, and bring it to a boil. Stir in the cornstarch/water mixture into the boiling sugar water. Cook over medium heat for about 10 minutes, stirring as it thickens and the liquid becomes clear. Add in a dash of salt and lemon juice. Allow the mixture to cool slightly.

Place strawberries in a bowl. Pour the slightly cooled gelled mixture over the berries and stir to coat. Transfer the berries to the prebaked and cooled pie crust.

Refrigerate for several hours or overnight before slicing and serving topped with fresh whipped cream.