To make the dough by hand, in a large bowl, stir together the flour, sugar and salt.

Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse crumble, with a few large butter pieces.

Add the water and mix with a fork just until the dough pulls together.

Form dough into a ¾" thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or overnight).

Preheat oven to 400 degrees.

Toss the strawberries, sugar, cornstarch, salt, lemon juice and vanilla extract in a medium sized bowl and let sit for at least 15 minutes.

On a lightly floured surface, roll dough into a 14-inch circle. Carefully move the rolled dough onto a parchment paper lined baking tray.

Place the strawberry mixture in the center of the flattened dough (without the liquid), leaving 1 inch on each side. Gently fold up the crust over part of the strawberries in an overlapping fashion.

Freeze the pie for 20 - 30 minutes before baking.

Bake at 400° F for 35 to 45 minutes until crust is golden brown and the filling starts to bubble.

Let cool down completely and serve at room temperature.