# What You’ll Need:
→ 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 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 bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut in using a pastry blender or fork until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, mixing just until the dough holds together. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
02 - In a medium bowl, combine diced strawberries with sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to combine and let sit for 10 minutes to allow the strawberries to macerate and release their juices.
03 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to approximately 1/8 inch thickness. Cut out 8 rectangles or circles measuring about 3 by 4 inches each and place on the prepared baking sheet. Spoon 2 to 3 tablespoons of strawberry filling onto the center of each piece, leaving a 1/2 inch border. Roll out the second dough disk and cut matching shapes. For lattice tops, slice each piece into 6 thin strips and weave into a crosshatch pattern. Place lattices over filled bases, trimming edges as needed. Press and seal edges firmly, then crimp with a fork. Brush tops with beaten egg and sprinkle with coarse sugar.
04 - Bake for 22 to 25 minutes, or until golden brown with bubbly filling visible through the lattice. Remove from oven and cool on a wire rack for at least 15 minutes before serving.
