In a bowl, whisk together the flour and salt. Using a pastry blender, cut in the cold shortening until you get what looks like course crumbs.

Drizzle 2-3 Tablespoons of ice water over the flour. Toss the mixture with a fork to moisten, adding more water, a few drops at a time until the dough all comes together.

Gently pat the dough crumbs into a ball. Wrap in plastic wrap and place in the refrigerator to chill for at least 30 minutes.

Remove from refrigerator.

Divide dough so you have some left for the lattice. Set aside the lattice dough.

Roll out dough on your baking mat and place gently into a pie dish.

Now you're ready to fill.

Gently spoon the strawberry pie filling into your pie crust.

In a double boiler, melt 1 cup of Ghirardelli Dark Melting Wafers according to package directions.

Once completely melted, drizzle across the strawberry pie filling.

Roll out your lattice dough, and cut into strips.

Lay your strips over the pie in a lattice pattern.

Brush the top of the strips with the egg wash just before putting in oven. Sprinkle with sugar granules.

Put the pie dish on a baking pan, and bake in a 400 degree oven for 15 minutes.

After 15 minutes, reduce oven temperature to 350 degrees and continue baking for about 30 minutes or until the crust is golden and strawberry is bubbly.

Remove and cool before serving.

Once cool, melt more Ghirardelli Dark Melting Wafers to drizzle over the top.

Place chocolate dipped strawberries on the top for presentation.