Preheat your oven to 400 degrees Fahrenheit. Whisk together flour, salt, and thyme. Add butter and mix with your fingertips, a pastry cutter, or a food processor until it resembles coarse crumbs. Add enough ice water to bring the dough together, 1 tablespoon at a time.
Form the pastry into a disk and wrap it in parchment paper and refrigerate it for at least half an hour
In a medium-sized bowl, combine the strawberries sugar, flour, and lemon juice.
4 cups strawberries, ¼ cup sugar, 1 tablespoon flour, 1 teaspoon lemon juice
On a lightly floured surface, roll out the pastry into a 9″ circle then transfer the pie crust to a baking sheet. Spread lemon curd leaving 1″ around the edge. Arrange the strawberries over the top. Fold up the edges of the pastry to keep in the strawberries.
½ cup lemon curd
Bake on an un-greased, preferably edgeless baking sheet for 25 minutes, or till the edges are light brown and the center is bubbling. Remove from oven and try not to dig in for at least 15 minutes