Combine 2 cups all-purpose flour, 1 teaspoon salt, and 1/4 cup granulated sugar in a mixing bowl.

Cut in 1 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.

Gradually add 6 tablespoons of ice water, mixing gently until the dough comes together.

Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

In a large bowl, combine 4 cups hulled and sliced fresh strawberries, 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.

Toss gently to coat the strawberries evenly.

Preheat your oven to 375°F (190°C).

Roll out one disc of dough on a floured surface to fit your baking sheet.

Carefully place the dough in the baking sheet, ensuring it covers the bottom and sides.

Gently pour the strawberry filling into the crust, spreading it evenly.

Roll out the second disc of dough and place it over the strawberry filling.

Cut slits in the top crust to allow steam to escape.

Trim and crimp the edges for a beautiful finish.

Bake in your preheated oven for about 45 minutes or until the crust is golden brown and the filling is bubbly.

Allow it to cool before serving warm.