# What You Need:
→ Pie Dough
01 - 2.5 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon salt
04 - 1 cup cold unsalted butter, cubed
05 - 6 to 8 tablespoons ice water
→ Strawberry Filling
06 - 2 cups fresh strawberries, hulled and diced
07 - 1/3 cup granulated sugar
08 - 1 tablespoon cornstarch
09 - 1 teaspoon fresh lemon juice
10 - 1/2 teaspoon vanilla extract
11 - Pinch of salt
→ Assembly
12 - 1 large egg, beaten
13 - 1 tablespoon coarse sugar
# How to Make:
01 - In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add cold cubed butter and cut in using a pastry blender or fork until the mixture resembles coarse breadcrumbs. Gradually add ice water one tablespoon at a time, mixing gently just until dough comes together without overworking. Divide dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
02 - In a medium bowl, combine diced strawberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to combine and let sit undisturbed for 10 minutes to release juices and develop flavor.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out one dough disk to approximately 1/8 inch thickness. Cut into 8 rectangles or circles measuring about 3 by 4 inches. Arrange shapes on the prepared baking sheet. Spoon 2 to 3 tablespoons strawberry filling into the center of each piece, leaving a 1/2 inch border. Roll out the second dough disk and cut matching shapes. Slice each piece into 6 thin strips and weave into a lattice pattern. Position lattice tops over filled bases, trim edges, press firmly to seal, and crimp edges decoratively with a fork.
04 - Brush lattice tops generously with beaten egg and sprinkle evenly with coarse sugar. Bake for 22 to 25 minutes until pastry is golden brown and filling is visibly bubbling at the edges. Transfer to a wire cooling rack and cool for at least 15 minutes before serving.
