In a large bowl add sliced strawberries, sugar, vanilla extract, lemon juice, and cornstarch. Gently stir to combine. Set aside.

Combine the flour, sugar, and salt in a large bowl. Add the cubed butter, and with a pastry cutter, fork or your hands mix in the cold butter until mixture resembles coarse crumbs (peas size crumbs).

Fill a cup with water and add a few cubes of ice (or take the water out from the freezer if cooled your water that way). From that measure 4 tablespoons and add to the crust mixture. Lightly stir until flour is moistened. Mix the mixture with your hands until it starts to come together in a coarse ball. Add 2 more tablespoons of ice water if the dough seems too dry. Don't overmix the dough.

Wrap the dough in plastic and refrigerate for 1 hour.

Preheat oven to 190°C (425°F).

On a floured surface, roll your dough out into 30 cm (12 inches) circle, set onto a parchment-lined baking sheet; set aside.

Using a slotted spoon, place the fruit on the center of the dough, leaving 5cm (2 inches) at the edges (so you have the dough to fold up and over).

Gently fold the edges of dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.

Brush the crust with the beaten egg and sprinkle with sugar and bake for 25-35 minutes or until the crust is golden brown and strawberries are bubbly.

Allow to cool for 20 minutes, slice, and serve!