I used five cups of fresh strawberries, which I saw fit to cut in half.
1/2 cup.
1 tablespoon of cornstarch.
One tablespoon of salt.
A cup of milk.

2 big yolks from an egg.
1/2 cup of unsalted butter, diced to the appropriate size.
1/3 cup of all-purpose white flour.
Two-thirds cup of ice water.
A quarter cup of sugar.
One tablespoon of salt.
3/4 teaspoon of pure vanilla extract.
Oil extracted from canola roots.


Guidelines: First Step:

The flour was mixed with sugar, salt, vanilla extract, and unsalted butter to make the strawberry pie dough. Then, the canola oil and cold water were added gradually until the dough was smooth and cohesive.

Second Step:

After that, I whisked in the egg yolks one at a time and continued to knead the dough until it became firm again.

The third step is:

Before kneading and spreading, I chilled the dough in the fridge.

The fourth step is:

I let the dough to cool somewhat after removing it from the refrigerator.

Fifth Step:

I flattened out the pie dough onto an oven sheet and squeezed it firmly so that the diameter would be within the permissible range of 10 inches.
I quickly cut off the dough's excess, wrapped it in plastic, and returned it to the fridge to chill for another five minutes.

Phase 6:

Then, I poured the cornstarch, sugar, cut strawberries, and a touch of salt into a separate bowl and mixed everything together thoroughly.

Stage 7:

Then, with an eye toward a stick for garnishing the edges, I arranged strawberries on the pie crust.

Eighth Step:

I baked the strawberry pie at 450 degrees Fahrenheit for about 30 minutes.

Stage 9:

Lastly, I removed the pie from the oven and sprinkled it with a little sugar. Remember to use a fork or knife to poke four holes in the pie, allowing steam to escape and preventing it from burning.

Have fun.