Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
Using a fork, stir butter cubes into flour mixture until well coated. Add water and use hands to work dough into a ball. Wrap in plastic wrap and chill in the fridge for 15 minutes.
Work dough until smooth on a floured surface. Separate into two equal parts. Roll out each dough ball until as thin as a penny. Set aside.
Dice strawberries and remove tops.
Combine strawberries with sugars, lemon juice, salt and cornstarch in a large pot. Heat over medium until sugar dissolves. Let filling sit and cool for 15 minutes.
Press one pie crust into a pie pan. Fill with strawberry filling.
Cover with remaining pie crust. You can use a lattice design or cover and cut a few slits. Pinch edges together.
Cover with foil and bake for 35 minutes at 400 degrees.
Remove foil and drop oven temperature to 350 degrees and finish baking for about 15-20 minutes or until crust is golden brown and filling is bubbly.