In a large bowl, combine 2 ½ cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Add 1 cup of chilled, cubed unsalted butter, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, about 5–7 minutes.

Gradually add 6–8 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to hold together. Once formed, divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

While your dough chills, preheat your oven to 375°F (190°C). Gather your ingredients for the filling.

In a large mixing bowl, combine 4 cups of hulled and halved fresh strawberries with ¾ cup of granulated sugar, 3 tablespoons of corn starch, 1 tablespoon of freshly squeezed lemon juice, and 1 teaspoon of vanilla extract. Stir gently until the strawberries are well-coated.

Roll out one of the chilled dough discs on a floured surface to fit your pie pan, aiming for about ⅛-inch thickness. Transfer the rolled crust into the pan, pressing it snugly into the edges.

Pour the strawberry filling into the crust, distributing it evenly. Dot the filling with pieces of 1 tablespoon of unsalted butter.

Roll out the second disc of dough and lay it over the filling. Trim any excess dough and crimp the edges to seal the pie.

Cut slits into the top of the pie for venting.

Brush the dough with 1 beaten egg for a shiny crust, and sprinkle 1 tablespoon of turbinado sugar if desired.

Place the pie on a baking sheet and bake for 45–55 minutes, until the crust is golden brown and the filling bubbles up.

Once baked, cool the pie on a wire rack for at least 30 minutes before slicing.