# Components:
→ Pie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 6 to 8 tablespoons ice water
→ Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 1 tablespoon cornstarch
09 - 1 teaspoon lemon juice
10 - 1/2 teaspoon vanilla extract
11 - Pinch of salt
→ Assembly
12 - 1 egg, beaten
13 - 1 tablespoon coarse sugar
# Preparation Steps:
01 - In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut in with a pastry blender or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
02 - In a medium bowl, toss diced strawberries with sugar, cornstarch, lemon juice, vanilla extract, and salt. Let sit for 10 minutes to allow the strawberries to macerate and release their juices.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to approximately 1/8 inch thick. Cut out 8 rectangles or circles measuring about 3 by 4 inches. Place on the prepared baking sheet. Spoon 2 to 3 tablespoons of strawberry filling onto the center of each piece, leaving a border. Roll out the second dough disk and cut matching shapes. For lattice tops, slice each piece into 6 thin strips and weave into a lattice pattern. Place lattices over filled bottoms, trim edges as needed, press to seal, and crimp edges with a fork. Brush tops with beaten egg and sprinkle with coarse sugar.
04 - Bake for 22 to 25 minutes, or until golden brown with bubbly filling visible. Cool on a wire rack for at least 15 minutes before serving.
