Prepare the pie crust dough: In a large mixing bowl, combine 2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. This is your dry base and should take 1 minute to mix together. Checkpoint: You should see no lumps of salt or sugar; everything should be evenly distributed.

Cut in the cold butter: Cut 1 cup cold unsalted butter into small cubes (about the size of peas). Add the butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour for 3 to 5 minutes until the mixture resembles coarse breadcrumbs or oats. You want to see pea-sized pieces of butter throughout; do NOT blend it into a smooth paste. Checkpoint: When you squeeze a handful of the mixture, it should hold together briefly, then crumble apart, showing visible butter bits.

Add ice water gradually: Sprinkle 6 tablespoons of ice water over the flour mixture, 1 tablespoon at a time. After each addition, use a fork to gently toss the mixture. Stop adding water once the dough just barely comes together and holds when pressed, around 6 to 8 tablespoons total. This should take 2 to 3 minutes. Do NOT knead or overwork the dough. Checkpoint: The dough should feel slightly moist and crumbly, not wet or smooth. When you squeeze it, it should barely hold shape.

Chill the dough: Shape the dough gently into a flat disk (about 1 inch thick), wrap it tightly in plastic wrap, and place it in the refrigerator for at least 60 minutes. You can refrigerate up to 2 hours. This chilling step is essential; it makes the dough easier to roll and creates flakier layers. If your kitchen is warm, chill for the full 2 hours. Checkpoint: The dough should be very cold and firm to the touch when you remove it.

Roll out the crust: Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. Place the dough between two sheets of parchment paper. Using a rolling pin, gently roll the dough from the center outward, rotating the parchment as needed, until the dough is about 11 inches in diameter and 1/8 inch thick. This should take 3 to 4 minutes. Checkpoint: The dough should be thin and even, and you should be able to see the parchment through it in spots.

Transfer to pie dish: Peel off the top sheet of parchment. Using the bottom parchment as a guide, carefully flip the dough over a 9-inch pie dish, centering it over the dish. Gently press the dough into the bottom and sides of the dish, working out any air pockets with your fingers. Trim the overhang to 1 inch, then fold this overhang inward and crimp the edge using a fork or your thumb and forefinger to create a decorative seal. This should take 3 to 5 minutes. Checkpoint: The crust should fit snugly in the dish with no tears, and the edge should be evenly crimped.

Chill the crust again: Place the pie dish in the refrigerator while you prepare the filling. Chill for 15 to 20 minutes.

Prepare the strawberries: Rinse 4 pounds of fresh strawberries under cold water and pat dry. Hull each strawberry (remove the green stem and white core). Cut the berries in half lengthwise. You should have about 10 to 12 cups of halved strawberries. This should take 8 to 10 minutes. Checkpoint: All berries should be roughly the same size for even cooking.

Mix the filling: In a small bowl, whisk together 1 cup sugar, 3 tablespoons cornstarch, 2 tablespoons tapioca starch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. The combination of cornstarch and tapioca starch creates a clear, glossy filling that thickens gently without turning the filling opaque or rubbery. This should take 1 to 2 minutes. Checkpoint: The mixture should be smooth with no lumps of starch visible.

Combine berries with filling: Place the halved strawberries in a large bowl. Pour the sugar and starch mixture over the berries and gently fold together using a rubber spatula for 1 to 2 minutes. Be gentle to avoid crushing the berries, but make sure every berry is coated. Let the mixture sit undisturbed for 10 minutes. During this time, the sugar will draw out the berry juices and create a glossy filling. Checkpoint: You should see visible liquid accumulating in the bottom of the bowl, and the mixture should look glossy.

Preheat the oven: While the filling sits, preheat your oven to 375°F. Place an oven rack in the lower-middle position. Baking the pie on the lower rack helps the crust bottom bake through completely and prevents a soggy crust. If your oven has a convection setting, use it for more even browning, but keep the temperature at 375°F. This should take 10 to 15 minutes.

Transfer filling to crust: Remove the chilled pie crust from the refrigerator. Carefully pour the strawberry filling into the crust, including all the accumulated juices. Spread the berries evenly. Dot the top with 2 tablespoons of unsalted butter cut into small pats. The butter will add richness and help create a more cohesive filling. This should take 2 to 3 minutes. Checkpoint: The filling should mound slightly above the crust edge; there should be visible juice in the filling.

Prepare egg wash: In a small bowl, whisk together 1 egg yolk with 1 tablespoon of water until smooth. This egg wash will give the crust a beautiful golden-brown shine and help the sugar stick. This takes less than 1 minute.

Brush crust and add sugar: Using a pastry brush or clean kitchen brush, carefully brush the crimped edge of the pie crust with the egg wash, avoiding the filling. Immediately sprinkle 1 tablespoon of coarse sugar (or regular granulated sugar) over the egg-washed edge. This creates a sparkly, slightly crunchy texture on the crust. This takes 1 to 2 minutes. Checkpoint: The crust edge should be evenly coated with egg wash and sugar granules should adhere to it.

Place pie on baking sheet: Set the pie dish on a large baking sheet (this catches any drips). This is important because the filling may bubble over during baking. Transfer the baking sheet to the preheated oven on the lower-middle rack.

Bake the pie: Bake for 50 to 60 minutes until the crust is deep golden brown and the filling bubbles slightly at the edges (you'll see it oozing around the crust edge). If the crust begins to brown too quickly (after 30 to 35 minutes), tent it loosely with aluminum foil to prevent burning, but allow steam to escape. The pie is done when the crust is a rich golden color and the filling is visibly bubbling. Checkpoint: The crust should be deep golden (not pale), and you should see berry juices bubbling at the crust edge.

Cool completely: Remove the pie from the oven and place it on a wire cooling rack. Do not slice yet. The filling must cool and set completely, which takes 3 to 4 hours at room temperature. As it cools, the starches continue to absorb the fruit juices, creating a sliceable texture. If you slice too early, the pie will be runny. You can also refrigerate the pie for up to 2 hours to speed up the cooling process, but allow it to come back to room temperature before serving. Checkpoint: When you gently shake the pie, the filling should jiggle only slightly, not slosh. When you insert a knife into the filling, it should move with slight resistance, not be liquid.

Slice and serve: Using a sharp, long knife dipped in hot water and wiped dry between cuts, slice the pie into 6 to 8 wedges. Wipe the blade between each cut for clean slices. Serve at room temperature or slightly chilled. Each slice should hold its shape and show a glossy, jewel-toned filling studded with strawberry halves.