In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt, mixing well for even distribution.

Cut in the chilled, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs, with pea-sized pieces of butter visible.

Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough holds together without being sticky.

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.

In a mixing bowl, gently toss the hulled and halved fresh strawberries with granulated sugar, corn starch, lemon juice, and vanilla extract.

Allow the mixture to sit for about 10 minutes.

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out one dough disc into a circle about 12 inches in diameter.

Transfer the rolled dough into a 9-inch pie pan.

Pour the prepared strawberry mixture into the crust, making sure to distribute the strawberries evenly.

Roll out the second dough disc and place it over the strawberry filling, cutting several slits for steam release.

Gently apply a beaten egg over the top crust.

Place the pie on a prepared baking sheet and bake for 45-55 minutes.

Let it cool on a wire rack for at least 30 minutes before slicing.