Please Note: You'll need to make the pate brisee at least a half hour before you're ready to make your pie. Ingredients 1 and 1/4 cups white flour 1 and 1/4 cups whole wheat flour 1 stick plus 2 tbsp very cold butter (10 tbsp total) 1/2 tsp salt 1 tsp sugar iced water * *Have a full cup of water ready with a tablespoon handy. You'll need to add at least 7 tablespoons and may need to add more depending on your flour, humidity in the air, etc. To make: Mix the flour, salt and sugar in a bowl Cut the butter into small cubes and mix into the flour until it resembles cornmeal. There shouldn't be any big chunks of butter. I used a fork, but it might be easier to use a pastry cutter. Gradually add water a couple spoonfuls at a time and mix until it forms a dough. It should stick, but not be too wet.  I needed about 14 tablespoons. Divide the dough into two, shape into discs, and wrap in plastic wrap.  Refridgerate for at least 30 minutes.

Take the Pate Brisee out of the refrigerator and preheat the oven to 425 degrees.

Ingredients: 2 10oz bags of frozen strawberries, thawed 2-3 tbsp. of granulated sugar (depend on how sweet the strawberries are) 2 tbsp of flour 1 tsp vanilla extract To make: In a bowl, combine strawberries, sugar, flour, and vanilla until well mixed.  Set aside.

You'll need: A pie pan Prepared pate brisee, that's been out of the refrigerator for a bit Some flour for dusting Your strawberry filling 3 tbsp of lemon curd (I used jarred) A few tablespoons of milk and some sugar (for brushing onto the dough) & a cookie sheet, just in case there's some spillage in the oven Confectioners' Sugar, for later. On a floured surface, roll out one of the crusts until it's large enough (plus a little slack) to fit in your pie pan.  Carefully put it in the pie pan. Roll out the second pie crust. (For this contest, I cut this second crust into a C, a line to represent the diameter and a division symbol, the letter d, and an equals symbol (=)). Spread the lemon curd evenly on top of the bottom layer of the crust.  Top with the strawberry filling and spread until it's evenly distributed.  Top with second pie crust.  Crimp the edges of the bottom and top crusts (I used a fork).  Brush of milk and dust with granulated sugar.  *If you're using the full second crust on top, cut a few slits to let any steam out while baking. Put the pie on the cookie sheet.  Cover the edges with a few strips of foil.  Bake for 45 minutes (rotate halfway through), remove the foil and bake for another 15.  Let the pie cool completely on a cooling rack and then dust with confectioners' sugar.  (For the contest, I covered the "exposed" part of the pie with parchment paper and only dusted the crust with sugar). Cut, eat, and enjoy!