In a large bowl, mix 2 ½ cups of flour with 1 tablespoon of granulated sugar and 1 teaspoon of salt. Cut in 1 cup of chilled, cubed butter until resembling coarse crumbs.

Gradually add 6-8 tablespoons of ice water to the flour mixture, one tablespoon at a time. Mix gently until the dough just starts to come together. Gather into a ball, divide into two discs, and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C).

In a large bowl, combine 4 cups of hulled and halved strawberries with ¾ cup of granulated sugar, 3 tablespoons of corn starch, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Stir gently and set aside for 10 minutes.

Flour your work surface and roll out one dough disc until it fits your pie pan. Transfer it carefully to the pan.

Pour the strawberry filling into the crust and dot with 1 tablespoon of unsalted butter.

Roll out the second dough disc and lay it over the filling. Trim excess dough and crimp the edges.

Cut slits in the top crust and brush with an egg wash. Optionally sprinkle with turbinado sugar.

Bake on a baking sheet for 45-55 minutes, until the crust is golden and the filling bubbles.

Remove from the oven and cool on a wire rack for at least 30 minutes.