# Components:
→ Pie Dough
01 - 2 1/2 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 for egg wash
13 - 1 tablespoon coarse sugar for sprinkling
# Directions:
01 - In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cut in with a pastry blender or fork until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a medium bowl, toss diced strawberries with sugar, cornstarch, lemon juice, vanilla extract, and salt. Let sit for 10 minutes to macerate and release juices.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - On a lightly floured surface, roll out one disk of dough to approximately 1/8 inch thick. Cut out 8 rectangles or circles, approximately 3 by 4 inches each. Place on prepared baking sheet.
05 - Spoon 2 to 3 tablespoons of strawberry filling onto the center of each dough piece, leaving a 1/2 inch border around edges.
06 - Roll out the second dough disk to 1/8 inch thickness. Cut out 8 matching shapes. Slice each piece into 6 thin strips and weave into a lattice pattern. Place lattices over filled bottoms, trimming edges as needed. Press edges to seal, then crimp with a fork.
07 - Brush tops with beaten egg and sprinkle evenly with coarse sugar.
08 - Bake for 22 to 25 minutes, or until golden brown with visible berry filling bubbling at edges. Cool on a wire rack for at least 15 minutes before serving.
