Strawberry Pie Recipe with Crisp Crust

Instructions:

1. Combine flour and salt, then cut in the chilled butter until the mixture resembles coarse crumbs.
2. Gradually stir in ice water until the dough just holds together.
3. Press the dough evenly into the bottom and sides of a 9-inch pie dish.
4. Bake at 425°F (220°C) for 10-12 minutes until the edges are a light golden brown.
5. In a saucepan, combine 2 cups of the sliced strawberries, sugar, and lemon juice.
6. Heat over medium, stirring occasionally, until the berries break down and the liquid begins to bubble.
7. Whisk in the cornstarch dissolved in a tiny bit of water; simmer for 2-3 minutes until the glaze is clear and thick.
8. Remove from heat and stir in the vanilla and the remaining raw sliced strawberries.
9. Pour the warm strawberry mixture into the pre-baked crust, smoothing the top with a spatula.
10. Let the pie cool to room temperature on the counter before transferring it to the refrigerator.
11. Chill for at least 2 hours to ensure the slices hold their shape.