In a mixing bowl, combine flour, sugar, and cold butter. Mix until crumbly.

Add ice water gradually until the dough comes together. Form into a disk and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the dough and fit it into the pie pan.

Prick the bottom with a fork and bake for 15 minutes until lightly golden.

In a saucepan, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract.

Cook over medium heat until the mixture thickens and bubbles, about 5-7 minutes.

Remove from heat and let it cool slightly.

Pour the strawberry filling into the baked pie crust, spreading it evenly.

Refrigerate the pie for at least 2 hours to set.

Serve with whipped cream on top.