### Instructions
#### 1. Prepare the Pie Crust:
* In a large bowl, whisk together the flour and salt.
* Add the cold butter cubes and cut into the flour mixture using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse meal with some pea-sized butter chunks remaining.
* Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
* Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
#### 2. Prepare the Strawberry Filling:
* In a large bowl, gently combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and pinch of salt. Set aside to macerate for about 15-20 minutes, allowing the juices to release.
#### 3. Assemble the Slab Pie:
* Preheat your oven to 400°F (200°C). Lightly grease a 15×10-inch jelly roll pan or baking sheet with a rim.
* On a lightly floured surface, roll out one disk of pie dough into a rectangle roughly 17×12 inches. Carefully transfer the dough to the prepared baking pan, gently pressing it into the corners and allowing a slight overhang.
* Spoon the strawberry filling evenly over the bottom crust. Dot the top of the filling with the small pieces of butter.
* Roll out the second disk of pie dough into a rectangle roughly 17×12 inches. You can either place this as a solid top crust, or cut it into strips for a lattice top.
* **For a solid top crust:** Carefully place the dough over the filling. Trim the edges, leaving about a 1-inch overhang. Fold the top and bottom crust edges together and crimp to seal. Cut several slits in the top crust to allow steam to escape.
* **For a lattice top:** Cut the dough into 1-inch wide strips. Weave the strips over the filling to create a lattice pattern. Trim the edges and crimp to seal with the bottom crust.
* In a small bowl, whisk together the egg and milk (or water) for the egg wash. Brush the top of the pie evenly with the egg wash. If desired, sprinkle generously with turbinado sugar for a sparkling, crunchy crust.
#### 4. Bake the Pie:
* Bake for 20 minutes at 400°F (200°C).
* Reduce the oven temperature to 375°F (190°C) and continue to bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust starts to brown too quickly, loosely tent with aluminum foil.
* Remove from the oven and let cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
### Short Tips
* **Cold Butter is Key:** For the flakiest crust, ensure your butter is as cold as possible. You can even cube it and pop it in the freezer for 10-15 minutes before mixing.
* **Don’t Overwork the Dough:** Overworking the dough develops gluten, leading to a tough crust. Mix just until it comes together.
* **Adjust Sugar for Strawberries:** Taste your strawberries! If they are very sweet, you might reduce the sugar slightly in the filling. If they are tart, you might add a little more.
* **Cool Completely:** Patience is a virtue here! Letting the pie cool completely is crucial for the filling to set, preventing a runny mess when sliced.
* **Serving Suggestions:** This slab pie is delicious on its own, but also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
* **Storage:** Store leftover slab pie at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
