Directions

1. SPECIAL EQUIPMENT: KitchenAid® Dual Convection Air Fry Oven with Air Fry Basket or KitchenAid® Induction Range with Air Fry Mode; saucepan; food processor; rolling pin
2. Make the filling. Whisk together sugar and cornstarch; set aside. Place the strawberries, lemon zest, and lemon juice into a small saucepan on medium heat. Cover the saucepan and allow to cook to defrost the berries. Stir occasionally to prevent scorching. When berries are softened (about 4-5 minutes), remove cover and add in sugar mixture. Use a wooden spatula to stir the mixture into the strawberries, scraping the bottom of the pan as you stir. Once strawberries are broken down but still chunky, turn off heat. Transfer strawberry mixture to a heat proof bowl, cover with plastic wrap, and set aside to cool.
3. While the strawberry mixture is cooling, prepare the dough. In the bowl of a food processor, add the flour, cubed frozen butter, sugar, and salt. Pulse 4-5 times. Slowly pour the water through the food tube about two tablespoons at a time, and pulse after each addition.