In a large mixing bowl, combine the all-purpose flour and salt. Cut in very cold butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Once formed, divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes to chill.

While the dough chills, prepare the strawberry filling by hulling and slicing fresh strawberries in a medium bowl. Add granulated sugar, cornstarch, a pinch of salt, lemon juice, and vanilla extract. Toss gently to combine, allowing the mixture to sit for about 5-10 minutes.

Preheat your oven to 425°F (220°C). Roll out one chilled disc of dough on a lightly floured surface until it fits your pie dish. Transfer the rolled crust to the dish, trimming any excess hanging over the edges. Pour the thickened strawberry filling into the crust, ensuring it’s evenly distributed. Roll out the second dough disc and cut it into strips to create a lattice top.

Brush the lattice crust with the prepared egg wash. Ensure that all visible pastry areas are coated for an appealing glaze.

Place the assembled pie on a baking sheet to catch any drips during baking. Bake in the preheated oven for about 1 hour and 20 minutes, or until the crust is golden brown and the filling is bubbling.

Once baked, remove the Celeste Strawberry Pie from the oven and allow it to cool on a wire rack for several hours.

After cooling, slice your Celeste Strawberry Pie into generous pieces and serve either chilled or at room temperature.