In a food processor, combine all-purpose flour, granulated sugar, and kosher salt. Add cold, cubed unsalted butter, and pulse until the mixture resembles coarse cornmeal. Gradually add ice cold water until a crumbly dough forms. Shape into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.

While the dough chills, wash, hull, and slice the strawberries. Mix the sliced strawberries with lemon juice, orange juice, orange zest, granulated sugar, and cornstarch. Let the mixture macerate in the refrigerator for 40-45 minutes.

Preheat your oven to 425°F. Roll out the dough on a floured surface until about 1/8 inch thick. Place in a 9-inch pie pan, press against the sides, and fill with the strawberry mixture. Roll out the remaining dough for a lattice top.

Brush the lattice strips and pie edges with heavy cream or milk. Sprinkle turbinado sugar on top before baking. Bake for 20 minutes at 425°F, then reduce to 375°F and bake for an additional 35-40 minutes until the filling is bubbling and the crust is golden brown.

Remove the pie from the oven and let it cool at room temperature for several hours before slicing. Serve with a dollop of whipped cream.