All Butter Double Crust Pie
1. Whisk flour, salt, and sugar together in a bowl. Add the butter and coat with flour. Using a scraper, pastry blender, or fork cut the butter into the flour. Work quickly so the butter doesn’t start to melt.  The flour and butter are combined when the mixture becomes sandy in texture.  A few large pieces of butter can remain.

2. Combine water, vinegar and ice in a small bowl.  Add water mixture to the flour mixture two tablespoons at a time, using the scraper to incorporate.  Slowly add the water until the dough forms into a ball.  More or less water may be needed. Divide the dough in half, form into a disc, and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days. Can be frozen for 1 month.

3. Using one of the discs, line a 9-10 inch pie dish.  Prepare the other disc for top crust.

Strawberry Ginger Filling
1. Sprinkle 3 tablespoons (37.5 g) of sugar over the quartered strawberries. Gently mix together.  Let macerate at room temperature for 30 minutes-1 hour. Drain.

2. Mix the grated apple with drained strawberries. Add lemon juice.

3. In another bowl, mix together remaining sugar, brown sugar, cornstarch, ginger, spice/rosemary, and salt.  Gently fold the sugar mixture into the fruit mixture. Pour filling into the lined pie dish.  Place the second disc of pastry dough on top, arranging however you like (lattice, round, cutouts, etc).

4. Chill the pie for 10-15 minutes.

5. Meanwhile preheat oven to 220 degrees C (425 degrees F).  Once pie has chilled, brush with egg wash and sprinkle with sugar.  Place on the lowest rack of the oven.  Bake for 20-25 minutes, or until the pastry begins to brown. Lower the oven to 190 degrees C (375 degrees F), move the pie to the center rack and back for another 35-40 minutes, or until the crust is a deep golden brown and the juice are bubbling.

6. Cool completely on a wire rack for 2-3 hours.  Serve warm or at room temperature. Keep at room temperature for 2 days or in the fridge for 3 days.