Add 2 ½ cups all purpose flour, 2 tablespoon of granulated sugar and ½ teaspoon salt to a food processor and pulse until combined.
Cut 1 cup of cold, unsalted butter into little pieces. While the food processor is running, add in the butter a few pieces at a time. Keep the food processor running until it is all combined.
Then add 3-4 tablespoon of ice water a tablespoon at a time just until the dough pulls together and forms into a ball. If after 4 tablespoon the dough still looks dry, add more water a tablespoon at a time until the proper consistency is achieved.
Divide the dough into 2. Form each piece of dough into flat disks and wrap with plastic wrap. Place in the fridge for 2 hours or overnight.
When ready to make the pie, remove the dough from the fridge. Let it sit out at room temperature for 30 minutes so it is easier to work with.
Then on a well floured surface, roll the first piece of dough out into about a 10 inch circle.
Fold the dough in half, and then in half once more.
Transfer the dough to a pie pan. Press the dough into the bottom of the pie pan.
Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. This will make it easier to shape the crust.
Using the outside of your right index finger and your left thumb and index finger, begin to press the dough together so the edges form a scalloped shape.
Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge while making the filling.
For the Strawberry Cardamom Rose Filling
Add 5 cups of sliced strawberries to a large bowl.
Add in ¾ cup of granulated sugar, 1 tablespoon of ground cardamom, 5 tablespoon cornstarch, 2 teaspoon vanilla and ¼ teaspoon of rose water.
Gently stir to coat the strawberries. Let sit for 10-15 minutes.
Add the strawberries to the prepared pie crust using a slotted spoon. Leave most of the juice in the bowl. If you add all the juice the pie will be a mushy mess.
For the Lattice Crust
On a well floured surface, roll the second piece of dough out into about a 10 inch circle. With a pizza cutter or pie crust cutter, cut strips out of the crust. I chose to do wider dough strips but you can do thinner so there are more lattice crossings in the pie.
Arrange 3 strips across the top of the pie vertically towards you. The strips will be longer than necessary, but will get folded in once the lattice pattern is complete.
Next braid one strip going horizontally across the top of the pie. Lift up every other vertical strip and begin the pattern. Continue with the other horizontal dough strip lifting the other vertical piece you did not lift previously.
Pinch the extra bits of the strips into the outer rim of the crust to hold everything together. (You may have to trim the strips if they are really long). If you have left over pie crust, you can also cut out decorative shapes and place them around the pie’s top crust.
Whisk one egg together and brush some of it across the top of the pie crust. Sprinkle a little bit of turbinado sugar over the crust.
Baking the Pie
Preheat oven to 425 degrees.
Cover the edges of the pie with aluminum foil or a silicon pie crust cover.
Bake the pie at 425 degrees on a baking sheet for 20 minutes.
Then lower the oven temperature to 375 and bake for an additional 50-60 minutes. The crust should be golden brown and the filling should be bubbling.
Remove the pie from the oven and let it completely cool for at least 4 hours before cutting into it. As it cool the strawberry filling will finish setting and if you cut into it while it’s still hot the filling will be runny still.
Serve with whipped cream or vanilla ice cream and enjoy! Store leftovers in an airtight container for up to 3 days. The bottom crust does tend to get soggy after the third day.