- To make the piecrust, whisk together flour, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse meal with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 1 tablespoon of water, if needed).
- Wrap dough in plastic wrap. Use the plastic to flatten and press dough into a disk. Rrefrigerate until firm, at least 2 hours.
- To make the pie, preheat oven to 425°F with the rack in lowest position. Line a baking sheet with parchment. On a lightly floured surface, roll 2 recipes of dough to an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Fold edges under and crimp; chill.
- Stir together sugar, cornstarch, orange zest, and salt in a bowl. Add strawberries and orange juice and toss gently to combine. Transfer to bottom crust, packing into pan.
6. Mix together shortbread ingredients to form pea size crumbles. Scatter evenly over
7. Bake on baking sheet until filling is bubbly and crust is golden brown, 50 minutes to 1 hour. Cool on a wire rack 30 minutes. Serve warm or at room temperature.
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