In a large mixing bowl, combine flour and diced butter. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Gradually add ice water, mixing until the dough holds together. Wrap the dough in plastic and refrigerate for at least 30 minutes.

While the dough chills, hull and slice the fresh strawberries. In a separate bowl, combine the strawberries with sugar, cornstarch, and lemon juice. Stir until the sugar is dissolved and the mixture thickens slightly.

Preheat the oven to 375°F. Roll out the chilled dough on a floured surface and fit it into a greased 9-inch pie pan. Trim any excess dough hanging over the edges.

Pour the strawberry mixture into the prepared pie crust. Use the remaining dough to create a lattice top or cover the pie with a full crust, cutting vents to allow steam to escape.

Place the pie in the preheated oven and bake for 50 minutes, or until the crust is golden brown and the filling bubbles. If the crust browns too quickly, cover the edges with foil.

Remove the pie from the oven and allow it to cool on a wire rack. This cooling period is essential for the filling to set properly.

Once cooled, slice the pie into 8 pieces and serve with whipped cream or a scoop of vanilla ice cream for added indulgence.

Store any leftovers in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze the pie for up to a month.