# Ingredient List:
→ Pie Dough
01 - 2.5 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 fresh lemon juice
10 - 1/2 teaspoon vanilla extract
11 - Pinch of salt
→ Assembly
12 - 1 large egg, beaten for egg wash
13 - 1 tablespoon coarse sugar for sprinkling
# Steps:
01 - In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add cold cubed butter and cut in using a pastry blender or fork until the mixture resembles coarse breadcrumbs. Gradually add ice water one tablespoon at a time, mixing gently until the dough just holds together. Divide dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
02 - In a medium bowl, combine diced strawberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to coat all strawberries evenly. Allow the mixture to macerate for ten minutes, allowing the strawberries to release their juices.
03 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. On a lightly floured work surface, roll one dough disk to approximately one-eighth inch thickness. Cut out eight rectangles or circles measuring about three by four inches. Arrange shapes on the prepared baking sheet. Spoon two to three tablespoons of strawberry filling onto the center of each piece, leaving a half-inch border. Roll out the second dough disk and cut matching shapes. For lattice tops, slice each piece into six thin strips and weave them together in a crisscross pattern. Position lattices over filled bottoms, trim edges as necessary, press edges firmly to seal, and crimp with a fork. Brush tops with beaten egg and sprinkle with coarse sugar.
04 - Bake for twenty-two to twenty-five minutes, or until pastry is golden brown and filling is visibly bubbling at the edges. Transfer to a wire cooling rack and cool for at least fifteen minutes before serving.
