Directions

1. In a food processor, mix flour, sugar, and salt.
2. Add chilled butter cubes and pulse 5-6 times until the mixture resembles large peas.
3. Add apple cider vinegar and ice water, pulsing once between each tablespoon addition, until the dough just comes together.
4. Turn the dough onto a clean surface, divide in half, and shape each half into a round disk.
5. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
6. In a large bowl, stir together strawberries, sugar, lemon juice, vanilla, salt, and cornstarch. Let the mixture sit for at least 10 minutes.
7. Fill the bottom crust with the strawberry mixture.
8. Weave the lattice crust over the filling.
9. Trim excess dough, leaving about 1 inch overhang.
10. Press the top and bottom crusts together.
11. Place the pie in the refrigerator while preheating the oven.
12. Brush the top and edges of the pie with egg wash and sprinkle with cinnamon and sugar.
13. Preheat the oven to 425℉. Bake on a parchment-lined sheet pan for 15 minutes on the middle rack.
14. Reduce the oven temperature to 350℉ and bake for another 30-35 minutes until golden brown and bubbly.
15. Serve warm with whipped cream or vanilla ice cream.