Piccadilly Strawberry Pie: Shatter Crisp

Instructions:

1. Combine flour, sugar, and salt in a bowl. Work the chilled butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough just holds together.
2. Press the dough into a 9-inch pie plate, prick the bottom with a fork, and bake at 375°F (190°C) for 12-15 minutes until the edges are golden. Let the crust cool completely before filling.
3. In a saucepan, whisk together sugar, cornstarch, water, and lemon juice. Bring to a simmer over medium heat, whisking constantly. Once the mixture boils and turns from cloudy to a clear, glossy sheen, remove from heat immediately.
4. Gently fold in the sliced strawberries until every berry is coated in the glaze.
5. Pour the strawberry mixture into the cooled crust, smoothing the top with a spatula. Place the pie in the refrigerator for at least 4 hours to set.
6. Just before serving, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form and dollop generously on top.