• 1¼ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 4 cups frozen sliced strawberries
• ⅓ cup sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten, for brushing
• 1 tbsp turbinado sugar

1. Whisk the flour, 1 tbsp sugar and salt. Cut in the butter with your fingers or a pastry cutter until pea-sized pieces remain.
2. Sprinkle in ice water a tablespoon at a time, mixing until the dough just holds together. Flatten into a disk, wrap and chill for 1 hour.
3. Heat the oven to 400°F (200°C). Roll the dough into a 12-inch circle on floured parchment and slide it onto a baking sheet.
4. Toss the frozen strawberries with ⅓ cup sugar, cornstarch, lemon juice and vanilla.
5. Pile the filling in the center, leaving a 2-inch border, then fold the edges up and over the fruit, pleating as you go.
6. Brush the crust with beaten egg and sprinkle with turbinado sugar.
7. Bake for 40-45 minutes, until the crust is deep golden and the filling bubbles.
8. Cool for 30 minutes before slicing.

Baking with frozen fruit: mix the filling only right before it goes on the dough. Frozen slices hold their shape and juice longer, so the crust bakes up flaky instead of soggy.