In a medium bowl, whisk together flour. Rub in butter cubes until the mixture reaches a crumb-like texture.

Add egg and powdered sugar to combine into a full dough ball. Roll out the dough into a large disc, about 3 mm thick). Place the dough in a prepared pie tin and trim away excess dough. Let the dough chill for at least 30 minutes.

Pre-heat oven to 400° Fahrenheit.

Place a piece of parchment paper on top of the dough and fill with baking weights (or pennies). Bake for 15 minutes.

Remove weights and parchment paper. Bake for 10 minutes. Leave to cool.

In a small bowl, combine 1 tablespoon of water and the gelatin. Let bloom.

In a medium saucepan, place half the strawberries, the sugar, ¼ cup water, and lemon juice. Mash, the mixture will be mainly smooth with some chunks. Place over medium heat and bring to a boil.

Reduce the heat and add in the bloomed gelatin, cornstarch and remaining water. Continue to simmer, stirring occasionally, until thickened. It should stick to the spatula. Remove from heat and let cool for 10 minutes.

Add the remaining strawberries and coat them in the mixture. Pour the filling into the crust and level with a spatula. Let chill for at least 3 hours or until set.

Serve with whipped cream.