p.s. I totally used a store-bought pie crust, and we did NOT let it cool completely before eating it, and it tasted magnificent!
1 stick (1/2 cup) unsalted butter, cut into peices
1 1/4 cups all purpose flour
1 Tbsp confectioners' sugar
1/4 tsp salt
3-4 Tbsp ice water
2 Tbsp red currant jelly plus 1 tsp water, whisked smooth
1 1/2 lb strawberries, hulled
1/4 cup plus 2 Tbsp granulated sugar
1 1/2 Tbsp cornstarch
1 tsp grated lemon zest
1/8 tsp ground nutmeg
2 tsp cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1. Pastry: Place butter pieces in freezer 20 minutes or until semi-frozen. In food processor, pulse flour, confectioners' sugar and salt until blended. Add frozed butter; pulse about 15 times or until mixture resembles coarse bread crumbs. Sprinkle 3 Tbsp water over mixture and pulse until dough just comes together. Remove from food processor; with floured hands, gather into a ball, flatten into a disk and wrap in plastic. Refrigerate 30 minutes.
2. Flour a sheet of parchment paper; roll out dough into a 12-inch round. Slide dough on parchment onto a baking sheet; refrigerate while preparing filling. Heat oven to 375 degrees.
3. Filling: Halve 1/2 lb of the berries (choose ones similar in size) and reserve. Quarter the remaining 1 lb strawberries lengthwise. In a medium bowl, toss 1/4 cup sugar, cornstarch, lemon zest, and nutmeg until blended; add quartered berries and butter, and toss to coat. Remove dough from refrigerator. Pile berry misture in an even mound in the center of dough within 2 inches of dough edge. Gently lift the unfilled dough edge up and onto the filling. Brush dough with egg; sprinkle with remaining 2 Tbsp of sugar.
4. Bake 40 minutes, or until crust is golden and filling is juicy. Remove from oven; slide parchment onto a cooling rack. Let cool 15 minutes. Arrange remaining halved strawberries cut side down on top of cooked filling. Lightly brush berried with red currant glaze. Cool Completely.