Make the crust:

1. In a large bowl, combine flour and salt.

2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. Add ice water, one tablespoon at a time, mixing just until the dough holds together.

4. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

5. Preheat the oven to 375°F (190°C).

6. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan.

7. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans.

8. Bake for 15 minutes. Remove weights and parchment, then bake another 10 minutes until golden brown. Cool completely.

Prepare the glaze:

1. In a small saucepan, combine sugar, cornstarch, and water.

2. Cook over medium heat, stirring constantly until the mixture thickens and becomes translucent.

3. Remove from heat and stir in lemon juice and vanilla extract. Let cool slightly.

Assemble the pie:

1. Arrange the fresh strawberries in the cooled crust.

2. Pour the glaze evenly over the strawberries, gently spreading to cover all the fruit.

3. Refrigerate for at least 2 hours or until fully set.

Serve:

1. Top with whipped cream and mint leaves if desired.

2. Slice and enjoy chilled!