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You can use store-bought pre-baked pie shell or any your favorite pie crust recipe to make this pie shell.
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If follow this recipe, here is how to make the crust:
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In a food processer, pulse flours and salt a few times until mix well.
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While the food processer is working, drop the chunks of butter gradually, then pour the canola oil slowly until a coarse meal forms.
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Add the cold water with a tablespoon until the dough comes together.
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Turn the doug onto a lightly floured surface, gather together all the pieces and form into a ball.
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Press it down into a disc, wrap with a clean plastic wrap.
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Put in the refrigerator for at least 40 minutes.
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Once the dough is chilled, on the slightly floured working surface roll it out into a 12-inch circle.
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Use the rolling pin to transfer the dough into an un-greased 9-inch pie plate.
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Carefully arrange the dough to fit into the pie plate.
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Trim the extra edges off with a kitchen scissor.
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Flute the edges as desired.
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Return the crust into the refrigerator and let chill for another 30 minutes.
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Then transfer into the freezer, and freeze for another 25 minutes.
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Preheat the oven to 375F (190C).
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Place the pie weight evenly on top of pie crust lined with foil.
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Bake the crust for about 20 minutes.
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Remove the pie weight carefully and return the pie crust into the oven.
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Continue baking for another 15 to 20 minutes until the crust is cooked, the edges start to become golden and brown.
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Let cool completely on a wire rack.
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To make the filling:
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In a food processor, process 2 cups of halved strawberries until pureed.
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In a medium saucepan, bring the strawberry puree, 3/4 cup sugar, pectin and salt to a boil over medium heat, stirring often.
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Increase heat to medium-high or high, stirring constantly, and bring the mixture to a full boil until the sugar and pectins dissolve.
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While the mixture is cooking, in a measuring cup, stir cornstarch with 4 tablespoons cold water until well mixed and smooth.
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Once the strawberry mixture is fully boiled, take the saucepan off the heat, and stir in the cornstarch mixture.
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Return the pan onto the stove, and bring to a boil again over medium-hight heat, stirring constantly, until the mixture is very thick and clear, about 5 minutes, or longer.
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Remove the pan from the heat.
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Stir in lemon juice, cinnamon, and vanilla extract; and let cool completely.
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Reserve 1/4 cup final mixture for brushing the top in the end.
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In a large bowl, mix the remaining cooled mixture with the sliced strawberries until evenly coated.
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Pour it over the cooled crust, and arrange with a rubber spatular until the bottom of the crust is evenly covered.
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Arrange the remaining halved strawberries on top by using your favorite pattern.
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Brush the strawberries with reserved 1/4 cup mixture.
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Let chill in the refrigerator for a few hours or overnight.
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Cut into wedges and serve chilled.
