1. Preparing the Pie Crust

– Mix Dry Ingredients: Begin by whisking flour, salt, and sugar together in a large bowl.

– Incorporate Butter: Cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.

– Add Ice Water: Slowly mix in ice water, just enough until the dough comes together.

– Chill: Split the dough into two disks, wrap them, and refrigerate.

2. Making the Strawberry Filling

– Combine Strawberries and Sugar: Toss the strawberries with sugar in a large bowl.

– Thicken and Flavor: Sprinkle with cornstarch, add lemon juice, and vanilla extract; mix well.

– Let It Rest: Allow the mixture to sit, letting the flavors meld together.

3. Assembling the Pie

– Roll Out the Bottom Crust: Roll one disk of dough out and fit it into your pie dish.

– Fill the Pie: Evenly spread the strawberry filling into the crust.

– Create the Lattice Top: Cut the second rolled-out dough into strips and weave them over the filling.

– Seal and Trim: Trim any excess dough and crimp the edges to seal everything in.

4. Baking the Pie

– Prep for Baking: Brush the lattice with a beaten egg and sprinkle with coarse sugar for a beautiful finish.

– Bake: Place the pie in the oven and bake until the crust turns golden and the filling bubbles with joy.

5. Cooling and Serving

– Once you take the pie out of the oven, let it cool on a wire rack.

– Serve: When sufficiently cooled and set, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

6. Storing Leftovers

– If you find yourself with leftover pie, cover it loosely with plastic wrap or aluminum foil.

– Refrigerate the covered pie for a few days to savor the delightful flavors for a bit longer.

7. Tips for Perfect Results

– Keep your ingredients, especially the butter and water, very cold for a flakier crust.

– Taste your strawberries beforehand to adjust the sugar amount.

– Don’t stress if your lattice work seems less than perfect; a rustic appearance adds charm.

– Position the pie on a lower oven rack to ensure thorough baking.