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1
Preheat oven to 425u00b0F.
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2
In a large bowl or food processor, combine the flour, salt, and baking powder. Once mixed, cut in the butter in chunks until the mixture is in coarse crumbs. Drizzle in the vinegar and ice water and mix until the dough just comes together. Add more water as needed if the dough is too dry. Press the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour (you can also make it ahead and freeze it).
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3
Roll out the dough to a 10-inch round, and transfer it to a 9-inch pie plate. Crimp the edges of the crust, prick the bottom and sides with a fork, and then freeze for at least 10 minutes.
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4
Line the crust with foil or parchment and fill with pie weights or dried beans. Bake for 20 minutes, then carefully remove the foil and weights, and bake for another 10 minutes, or until the crust is a light golden brown. Remove and let cool fully.
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5
Mash 1 cup of the berries lightly with a fork or wooden spoon. Add 1/2 cup water.
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6
In a medium saucepan, combine the sugar, cornstarch, lemon zest, and mashed strawberry/water mixture. Cook over medium heat, stirring constantly, until the mixture thickens, and come to a full boil. Remove from the heat and stir in the vanilla extract and salt. Let cool for 15 minutes.
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7
Fold the remaining strawberries into the cooked strawberry mixture, then pour into the cooled pie crust (if you want a neater presentation, you can arrange the fresh berries whole in the pie crust then pour the cooked berry mixture over them). Chill the pie for at least 1 hour to let the filling set, or simply let it sit at room temperature for an hour or two.
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8
Serve with lightly sweetened whipped cream (I like to fold in some lemon zest here too), or vanilla ice cream.
