In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. Cut the chilled unsalted butter into the mixture using a pastry cutter or your fingers, working until it resembles coarse crumbs.

Gradually mix in ice water until the dough holds together without being sticky. Divide it into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C). Adjust oven racks to the middle position.

Rinse and slice fresh strawberries. Toss them with granulated sugar, cornstarch, lemon juice, and vanilla extract until well-coated.

Roll out one chilled disc of dough to 12 inches in diameter and carefully transfer it to a 9-inch pie pan, pressing it into place.

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

Roll out the second disc of dough, place it over the filling, trim excess dough, and crimp edges to seal.

Cut several slits in the top crust for steam to escape, giving a charming look.

Brush the top crust with a beaten egg and sprinkle with turbinado sugar.

Bake in the preheated oven for 45–55 minutes until the crust is golden brown and filling is bubbling through the slits.

Remove from the oven and cool for at least 30 minutes before serving.