• In a saucepan add the frozen strawberries and sugar and bring to a slow simmer for about 10 minutes on medium heat.

  Sift the cornstarch into the simmering strawberries. Stir continuously until the cornstarch dissolves and the filling thickens. 
• Once the filling has thickened, set aside to cool. Preheat the oven to 350 degrees Fahrenheit or 150 degrees Celsius. Line your first pie crust onto your pie plate to fit. 
• Be careful not to stretch the crust dough, press gently to fit on all sides of the pie dish. 
• To blind-bake, the pie crust, place some pie weights such as dry beans or peas on the pie crust. Bake the crust for 12 minutes.
• Get the pie from the oven after blind baking and fill in the pie with the cooled strawberry filling. Sprinkle the top of the filling with some cubes of butter. 
• Use the second pie crust to cover the pie, and cut anyextra pie dough. Pinch the ends to seal the pie.

  Make slits to act as vents tolet off steam during baking. You can also make a lattice pattern to decoratively seal the pie. 
• Brush the pie with an egg wash to give it a beautiful glossy golden brown color. 
• Bake the pie for 35 to 45 minutes until golden brown. It is good to use an oven thermometer for great baking results.
• Get the pie out of the oven and let it cool completely for great slicability. Scoop ice cream onto the pie and garnish with a sprig of fresh mint. Enjoy the sweet strawberry pie. 

How to make a flaky pie crust. 

• Add the 1 ½ cups of all-purpose flour, salt, and sugar in a large mixing bowl. Whisk until the dry ingredients are thoroughly mixed.
• Add the cold butter, crumbling into small pea size crumbs with a pastry blender as you mix into the flour.

  If you are working with your hands, work faster so as not to melt the butter. It is even better to use a chilled mixing bowl. 
• Pour 4 tablespoons of water into the flour and butter mixture. If the dough still falls apart, add an extra tablespoon of water. Work just enough to form a softball. 
• Divide the dough into two parts. Roll each part into a round disk almost the size of the pie dish you intend to use. Wrap each disc with a cling film and refrigerate for at least one hour or two days. 
• When your filling has cooked and cooled completely, line the pie dish with the first round disc, then use the second one to top the pie.
• Bake the pie on a pie dish, aluminum pie plate, or even a cast iron pan.