1.  In a large bowl, whisk together the flour, salt, and lemon zest.

2.  Add the cold, cubed butter to the bowl. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3.  Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don’t overmix!

4.  Turn the dough out onto a lightly floured surface. Shape it into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

5.  Once chilled, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate.

6.  Gently press the dough into the plate and trim the edges, crimping them decoratively.

7.  Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.

8.  Bake in a preheated oven at 375°F (190°C) for 15 minutes.

9.  Remove the parchment paper and weights and bake for another 5-7 minutes, until the crust is lightly golden. Let the crust cool completely before adding the filling.

10. In a large bowl, combine the sliced strawberries with ½ cup of the granulated sugar and the lemon juice. Gently toss to coat and let sit at room temperature for at least 30 minutes.

11. While the strawberries are macerating, prepare the thickening agent. In a small saucepan, whisk together the remaining ½ cup of sugar and the cornstarch. Gradually whisk in the water until smooth.

12. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1-2 minutes, or until clear and bubbly.

13. Once the mixture has thickened, remove it from the heat and gently fold in the macerated strawberries and their accumulated juices. Add a pinch of salt to enhance the flavors.

14. Pour the strawberry filling into the cooled pie crust. Make sure the filling is evenly distributed.

15. Bake the pie in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

16. If the crust starts to brown too quickly, cover the edges with aluminum foil.

17. Once baked, let the pie cool completely on a wire rack.