Preparation

• Preheat your oven to 350°F (175°C). This ensures an even bake for the pie crust and filling.
• In a large mixing bowl, combine flour, sugar, and salt. Add chilled butter pieces and use a pastry cutter or forks to mix until it resembles coarse crumbs. Gradually add ice water and mix until dough begins to form.
• Roll out your dough on a floured surface to fit your 9-inch glass pie dish. Press the dough into the dish and trim any excess. Prick the bottom with a fork to prevent bubbling.
• In a saucepan, combine sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and stir in vanilla extract.
• Pour the strawberry filling into the prepared crust, spreading it evenly. If desired, arrange additional strawberry slices on top for decoration.
• Place the assembled pie in the preheated oven. Bake for 40-50 minutes, or until the filling is bubbly and the crust is golden brown.
• Remove the pie from the oven and allow it to cool completely on a wire rack. This cooling period helps the filling set properly.
• Once cooled, slice the pie into 8 servings. For added flair, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Store any leftovers in the refrigerator. Cover with plastic wrap or place in an airtight container. The pie will keep fresh for up to four days.