Make the Crust:
In a large bowl, whisk together the flour, salt and sugar.
Using a pastry cutter or your fingers, cut the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
Sprinkle 3 tbsp ice water over the mixture. Gently toss with a fork until dough begins to clump. If too dry, add the remaining tablespoon water.
Gather the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
Blind-Bake the Crust:
Preheat oven to 400°F (200°C).
On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate, trim and flute edges.
Line crust with parchment paper or foil; fill with pie weights or dried beans.
Bake 12 minutes, remove weights and liner, then bake 3–5 more minutes until golden. Cool completely on a wire rack.
Prepare the Strawberry Glaze:
In a small saucepan, whisk together ½ cup sugar and cornstarch until combined.
Gradually whisk in water until smooth.
Over medium heat, cook, stirring constantly, until mixture thickens and becomes clear, about 3–4 minutes.
Remove from heat; stir in lemon juice and vanilla. Let cool to lukewarm (about 10 minutes).
Assemble the Pie:
Evenly layer halved strawberries in the cooled pie crust, cut-side down or as desired.
Gently pour the lukewarm glaze over the berries, ensuring coverage but avoiding overflow.
Refrigerate at least 2 hours, until glaze is fully set.
Serve:
Slice with a sharp knife dipped in hot water for clean cuts. Top with whipped cream or vanilla ice cream, if desired.
Chef’s Tips
Use the sweetest, firmest berries for best texture and flavor.
All-butter crust yields a flaky crust; keep ingredients cold to prevent toughness.
Glaze must be warm but not hot—too hot will soften the berries and crust.
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