Combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Preheat your oven to 400°F (200°C).

In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss until strawberries are well coated.

Roll out one half of the dough on a floured surface to fit a 9-inch pie pan. Place the crust in the pan. Pour the strawberry mixture into the crust.

Roll out the remaining dough and cut into strips for a lattice top, or cover the entire pie with the rolled-out dough, cutting slits for vents.

Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 30 to 40 minutes, until the filling is bubbly and the crust is golden brown.

Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set.

Cover loosely and store at room temperature for up to 2 days, or refrigerate for up to 5 days.