In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ¼ cup of granulated sugar, and ½ teaspoon of salt. Cut in ½ cup of cold, unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water, mixing until the dough holds together. Divide the dough into two discs, wrap them in plastic, and refrigerate for at least 30 minutes to firm up.

While the dough chills, hull and slice 4 cups of fresh strawberries, placing them in a medium bowl. Sprinkle with ¾ cup of granulated sugar, 2 tablespoons of cornstarch, ¼ teaspoon of salt, the juice of 1 lemon, and 1 teaspoon of vanilla extract. Gently toss the strawberries until all ingredients are evenly coated, then let the mixture sit for 5-10 minutes to allow it to thicken.

Once the dough is chilled, preheat your oven to 375°F (190°C). On a floured surface, take one disc of dough and roll it out until it’s about 12 inches in diameter and ¼ inch thick. Carefully transfer the rolled dough into a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges, and set the prepared crust aside to fill later.

Pour the prepared strawberry filling into the crust, evenly distributing the juicy goodness. Ensure the berries are well arranged to create an appealing look.

Roll out the second dough disc on a floured surface to match the same thickness. Cut it into strips about ¾ inch wide, and lay half of the strips over the pie filling in one direction. Weave the remaining strips over and under the first set to form a lattice pattern. Crimp the edges together to seal the pie, and brush the top with an egg wash.

Place the pie in the preheated oven and bake for about 60 minutes, or until the crust is golden brown and the filling is bubbling. Once baked, remove the pie from the oven and place it on a cooling rack.

Allow the pie to cool for at least 1 hour to let the filling firm up, then slice into generous portions and serve at room temperature or chilled.