Step 1: If making homemade crust, in a large bowl, whisk together flour, salt, and 1 tablespoon sugar.
Step 2: Add cold butter cubes to the flour mixture. Cut in the butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
Step 3: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
Step 4: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim edges, leaving about a ½-inch overhang.
Step 5: Optional but Recommended: Blind bake the bottom crust. Line with parchment paper, fill with pie weights, and bake at 400°F (200°C) for 15 minutes. Remove weights/paper and bake for another 5-7 minutes until lightly golden. Let cool.
Step 6: Roll out the second disk of dough for your top crust (lattice or full crust with slits). Chill until ready to use.
Step 7: For the filling, gently wash and hull strawberries. Slice larger berries in half or quarters. Place in a large bowl.
Step 8: In a small separate bowl, whisk together ¾ cup granulated sugar and ¼ cup cornstarch. Pour over the strawberries.
Step 9: Add lemon juice and vanilla extract to the strawberries. Gently toss everything together until the strawberries are evenly coated. Let sit for 15-20 minutes to draw out juices.
Step 10: Pour the strawberry filling into the prepared pie crust, mounding the berries slightly in the center.
Step 11: Place your top crust over the filling. Trim excess dough and crimp the edges to seal securely.
Step 12: Optional: For a golden crust, brush the top with egg wash (beaten egg + water) and sprinkle with turbinado sugar.
Step 13: Place the pie on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is deeply golden and the filling is bubbly. Tent with foil if browning too quickly.
Step 14: Cool the pie completely on a wire rack for at least 3-4 hours, or until room temperature. This allows the filling to set properly for clean slices. Serve and enjoy your homemade strawberry pie!