Prepare pastry and divide in half. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. Ease into pie plate; trim even with edge.
Cut up any large strawberries. In a mixing bowl, stir together the sugar and flour; add berries and lemon juice, tossing berries to coat.
Transfer to crust-lined pie plate.
Dot berries with butter.
Roll out remaining dough to a 12-inch circle. Cut slits in crust. Place top on filling. Trim crust 1/2-inch beyond edge of plate.
Fold top crust under bottom pastry. Seal and crimp edge. Place pie on baking sheet to catch any drips.
Bake in a 375 degree F oven 50 minutes or until done; cool. Makes 8 servings.
If you use frozen berries, toss them with the sugar and flour; let stand for 45 minutes to partially thaw. Stir, then transfer them to the pie shell.
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball.