Get out a 9-inch deep dish pie pan.

Get out your strawberries and find the best looking berries that are also uniform in size.

Place into pan, tops facing down, tips facing up, spiraling around all of pan until filled (about 24 berries).

Take an additional 6-8 strawberries to use around the very edge.

Wash, pat dry, and hull strawberries. Cut 6-8 berries in half. Set aside for later.

Preheat oven to 450 degrees F.

In a medium mixing bowl, stir together flour and salt until evenly distributed.

With clean hands, toss and crumble in the butter-flavored Crisco, until forming about pea-sized pellets. Do Not Overwork!

Add 1 tablespoon of the ice water, and toss with a fork, moistening the flour mixture. Continue to add water, one tablespoon at a time, tossing after each addition, until all of the mixture is moistened.

Using hands again, quickly press dough together until it just forms a ball. Do Not Overwork!

Split into two balls.

Wrap one ball up in plastic wrap and store for a later use.

On a lightly floured surface, take the other ball, flatten slightly with hands, and roll out in a circular fashion, working from center to edge. (You may put a little flour on the rolling pin, if needed, to avoid sticking).

Roll until you have a circle a couple inches bigger than your pan (about 12 inches diameter).

Fold the pastry in half, and then in half again. Transfer to pie pan.

Unfold your crust into pie pan.

Take edges of pie crust and tuck the outside under slightly, or use kitchen shears to remove excess dough.

Flute the edge as desired (I like making a sunflowery-type pattern by pushing my thumbs in and then pinching with my pointer fingers. I go completely around the pie from the outside, and then create the opposite points by going back around and pinching with my thumb, pointer, and middle finger).

With a fork, prick the bottom of sides of the pie crust generously.

If desired, apply egg wash, being very careful not to break the delicate edges (as this is the part that will actually show the most).

Cook in the oven for 10-12 minutes, or until crust begins to turn golden brown.

Remove and let cool.

Wash and hull the remaining strawberries and blend in a food processor or blender until pureed. Transfer strawberry puree to medium saucepan

Add water and stir together.

In a separate bowl, mix together sugar and cornstarch. Add to berry mixture and stir until dissolved.

Over medium-high heat, heat berry mixture until it starts bubbling, stirring frequently.

Once mixture starts bubbling, turn heat down slightly, and continue to cook for about 2-3 minutes, or until beginning to thicken. Remove from heat.

Allow mixture to cool for about 5 minutes. (You will still want it to somewhat warm so that it will slightly cook the berries when you pour it over them.)

Spread a layer of the berry mixture over the bottom and side of the cooked crust.

Arrange whole berries in pie crust, noses up, and fan the 6-8 half berries around the edge.

Pour remaining berry mixture over strawberries in the pastry shell, distributing evenly.

Place assembled pie in refrigerator for 1-2 hours, or until set.

Served with whipped cream beaten to hard peaks with just a touch of sugar and vanilla added (doesn't need much because the pie already is sweet and full of flavor).