1-1/4 cups plus 1 tablespoon all-purpose flour
1/4 teaspoon kosher (coarse) salt
3 tablespoons sugar
6 tablespoons unsalted butter, cut into pieces, refrigerated
1/3 cup ice water
4 cups fresh strawberries, stemmed
1 tablespoon butter, melted
1 tablespoon coarse sugar

In medium bowl, combine 1-1/4 cups flour, salt and 1 teaspoon of the sugar. Add butter; use a pastry blender to quickly work butter into flour until it forms a uniform mixture of coarse crumbs. Sprinkle with water; quickly gather dough together, pressing rather than mixing, until it just comes together. Transfer to sheet of plastic wrap; form into ball. Refrigerate 45 mins.

Slice strawberries 1/4 inch thick; place them in a medium bowl. Sprinkle with remaining tablespoon flour; toss gently. Add remaining sugar; toss again. Set aside 45 mins.

Heat oven to 400.

Line baking sheet with parchment paper. Sprinkle work surface with flour; sprinkle flour over a rolling pin. Place chilled dough on work surface; use palm of your hand to flatten it. Roll dough into 14-inch round using rolling pin. Carefully transfer dough to parchment paper.

Spread strawberries over dough, leaving 2 to 2-1/2-inch margin of dough. Use your fingers to gently fold edge of dough over strawberries, pleating as you fold. Brush edge with melted butter; sprinkle top with coarse sugar. Bake about 40 mins or until fruit is soft and bubbly and pastry is golden brown. Cool on wire rack. Serve at room temperature.