Add flour, sugar, and butter to a food processor. Pulse about 15 times until the butter is pea-sized. Pour in ice cold water and pulse until the dough barely pulls from sides and forms a ball. Divide dough into two even balls. Wrap in plastic wrap, and place in refrigerator for 30 minutes to firm. (Be sure not to overmix dough.)

Preheat oven to 425°F.

Remove pie dough from refrigerator. Place the first ball on a well-floured surface and flatten into a round disc. Use a rolling pin to roll dough into a large circle that will overlap in a pie dish. Gently place the dough in the dish, using the tips of your fingers to mold it into the sides. Trim any overlapping dough so it’s about ½″ beyond the edge of the pan. Use this technique to make a fluted crust. If you want to create a fancy braided crust, roll out the second dough ball into a large rectangle, about 14x8 inches. Use a pastry cutter to slice dough into long ½ inch strands, for a total of 9 strands. Take three strands and braid dough very carefully. Repeat with remaining six strands, for a total of 3 braided crusts. (And again, try not to over-handle the dough—it’s the key to a flaky, crumbly crust.) Gently place the braids on the pie dough edge to make a full circle. Crimp together edges under the bottom to make a seal. Dock the pie if desired, by poking small holes in the crust bottom with a fork.

Cut a large square of parchment paper and line the pie. Make sure it fits snugly into the edges and sides of the pie. Fill pie dish with pie weights or dry beans, and ensure they are filled to the sides. This is essential for keeping the pie flat and even, and to prevent puffing and slouching edges. Bake on 425°F for 12-15 minutes until edges are golden.

While the pie crust is baking, make the strawberry filling. In a large saucepan, combine water, sugar, and cornstarch over medium high heat. Stir constantly until it comes to a boil. Add in strawberry gelatin, and stir for another two minutes until gelatin dissolves. Remove from heat and set aside.

Once pie crust is finished baking, let it cool for 5-10 minutes. Pour halved strawberries evenly into the pie dish. Pour the gelatin mix evenly on the strawberries, and refrigerate for 3-4 hours until set.

In a stand mixer with the whisk attachment fitted, whip heavy cream for 4-5 minutes on high speed. Add in powdered sugar and vanilla extract and mix well. Place in a piping bag, and pipe strawberry pie with whipped cream when ready to serve. Enjoy!