Combine the all-purpose flour, granulated sugar, and salt in a large mixing bowl.

Add cold, cubed unsalted butter to the bowl.

Use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.

Gradually add ice water to the mixture and mix until the dough comes together.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Wash and hull the fresh strawberries, then slice them into thin pieces.

In a saucepan, combine the sliced strawberries, sugar, and cornstarch.

Cook the mixture over medium heat until the strawberries release their juices, and the filling thickens.

Remove from heat and stir in fresh lemon juice. Allow the filling to cool.

Wash the heavy whipping cream in a chilled mixing bowl until soft peaks form.

Gently fold in powdered sugar and vanilla extract.

Preheat the oven to 375°F (190°C).

Roll out the chilled pie dough on a floured surface to fit a 9-inch pie dish.

Carefully transfer the dough to the pie dish and trim any excess.

Fill the pie crust with the prepared strawberry filling, spreading it evenly.

Cover the filling with a generous layer of whipped cream topping.

Refrigerate the assembled pie for at least 2-3 hours to set.

Once chilled, serve the Strawberry Supreme Pie and enjoy the burst of flavors.