In a bowl place the cut strawberries, sugar, cinnamon, lemon juice and corn starch, mix and set aside.
In another bowl put the dry ingredients of the pie crust; flour, sugar and salt. Mix with a whisk to combine the dry ingredients.
Add in the cold butter and using your fingertips rub the butter n dry mixture together till it forms a dry sand texture.
Press the dough together, trying to form a uniform dough. If the dough is too dry and crumbly, add cold water slowly 1 spoon at a time. Do not knead the dough, only by pressing motions to make the dough come together.
Cling wrap and refrigerate the dough for 10 min. After chilling, on the baking paper, roll out the dough into a 12- inch circle.
Put the filling in the middle of the dough, leaving a border around them. Fold the edges of the dough in and press gently to seal the edges.
Put the pie in the freezer for 10-15 min. Egg wash the crust and sprinkle turbinado sugar on the edge and bake the pie for 25-30 min till golden brown.
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