Step-by-Step Instructions

• In a large bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Add 1 cup of chilled, cubed unsalted butter and blend until it resembles coarse crumbs, about 5-7 minutes.
• Gradually add 6-8 tablespoons of ice water, mixing until the dough holds together. Form into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Preheat the oven to 375°F (190°C). In a bowl, combine 4 cups of hulled and halved fresh strawberries, ¾ cup of sugar, 3 tablespoons of corn starch, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Stir gently for about 2 minutes.
• Roll out one disc of dough on a floured surface to fit the pie pan, about ¼ inch thick. Transfer to the pie pan and press into shape.
• Pour the strawberry filling into the prepared crust and dot with 1 tablespoon of unsalted butter.
• Roll out the second disc of dough, cover the filling, and seal the edges. Cut slits for steam ventilation.
• Brush the top crust with the beaten egg and optional turbinado sugar.
• Bake on a baking sheet for 45-55 minutes until golden brown and filling bubbles.
• Allow the pie to cool on a wire rack for at least 1 hour before serving.