Lightly spoon flour into measuring cup and level off with a knife.

Combine flour and salt in large bowl, cut in butter with a pastry blender til it resembles course meal. Add the water and stir til moistened.

Lightly kneed dough on a floured surface 5 times. Divide into 4 equal portions, or 2 larger portions. Wrap in plactic and chill for half an hour.

Combine strawberries, sugar, lemon juice, cornstarch and salt. Mix well.

Preheat oven to 350°. Uncover dough and roll out to 8" circles or 16" if you're only making 2. Place strawberry filling in the middle of each circle, leaving 2 inches around edges for a boarder. Place small pieces of butter on top of the filling. Fold over edges towards the middle and crimp to seal. Brush dough with egg white, and sprinkle with sugar.

Bake for 40 minutes or until golden brown.