In a large bowl, combine all-purpose flour, granulated sugar, and salt. Use a whisk for even distribution.

Add chilled, cubed unsalted butter, and blend until it resembles coarse crumbs, about 5 minutes.

Gradually add ice water to the mixture, one tablespoon at a time, until the dough begins to hold together.

Gather the dough into a ball, divide it into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 375°F (190°C) with the oven rack in the middle position.

In a mixing bowl, combine fresh strawberries, granulated sugar, corn starch, lemon juice, and vanilla extract. Stir to coat the strawberries.

Roll out one disc of dough on a floured surface until it fits your pie pan. Place the rolled dough into the pan.

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

Roll out the second dough disc and lay it over the filling, trimming excess dough and crimping the edges.

Cut slits into the top to allow steam to escape during baking.

Brush the top with beaten egg and sprinkle with turbinado sugar if desired.

Bake for 45-55 minutes until the crust is golden brown and filling bubbles.

Allow to cool on a wire rack for at least 1 hour before serving.