In a mixing bowl, combine the flour, sugar, and salt. Mix well to distribute the dry ingredients evenly.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough to fit your 9-inch pie dish. Transfer the dough to the dish and trim any excess.

Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with baking weights.

Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5-7 minutes until golden brown. Let cool completely.

In a large bowl, combine the halved strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the strawberries evenly.

Let the mixture sit for about 10-15 minutes to allow the strawberries to release their juices.

In a saucepan, combine water, sugar, cornstarch, and lemon juice. Whisk until smooth.

Heat over medium heat, stirring constantly until the mixture thickens and becomes clear. Remove from heat and let cool slightly.

Pour the strawberry filling into the cooled pie crust, spreading it evenly.

Drizzle the glaze over the strawberries to give them a shiny finish.

Refrigerate the pie for at least 2 hours before serving to allow the filling to set.

Slice the pie into wedges and serve chilled. Enjoy your delicious strawberry pie!