For the pie crust:

Add the flour, salt, and sugar to a food processor or bowl and mix.

Next, add in the butter and shortening and pulse/press in until the butter is lima
bean-sized.

 Then add the water and mix until a dough forms. It still should be a little loose but hold
together when squeezed.

Lightly knead on a well-floured surface and wrap the dough in plastic wrap and chill for 1
hour.

Dust a layer of parchment paper with flour and place dough on top; dust with more flour
and roll the dough out.

Use the parchment to transfer the dough to the pie pan.

Fold and crimp the crust.

Cover with parchment and fill with rice, dry beans, or ceramic beads. Bake at 475 for 15
minutes.

Remove the parchment and bake for 8 more minutes.

For the lemon filling:

Pre-heat the oven to 350.

Add the egg yolks and lemon zest to a large bowl. Mix until the mixture is thick and
frothy.

Add in the sweetened condensed milk and mix until there are no milk streaks left.

Mix in the lemon juice.

Add the filling to a cooled crust and bake for 10 minutes.

Remove from the oven and let cool to room temperature, then chill in the fridge for 4
hours.

For the whipped cream

Blend the strawberries in a food processor or blender. You should have about 1/2 cup.

Add the cream, powdered sugar, and vanilla to a large bowl and mix until there are stiff
peaks.

Add the blended strawberries and beat until the stiff peaks return.

Once pie has cooled, add strawberry whipped cream on top.

Garnish with extra strawberries or lemon rinds.