In a food processor, combine 2 ½ cups all-purpose flour, 2 tablespoons granulated sugar, and ½ teaspoon salt. Pulse until mixed.

Cut 1 cup of cold unsalted butter into small pieces. Add the butter to the food processor a few pieces at a time while it's running, until fully combined.

Add 3-4 tablespoons of ice water, one tablespoon at a time, until the dough forms a ball. If the dough is still dry after 4 tablespoons, add more water as needed.

Divide the dough into two portions. Form each portion into a flat disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

When ready to make the pie, remove the dough from the fridge and let it sit at room temperature for 30 minutes.

On a well-floured surface, roll out the first piece of dough into a 10-inch circle. Fold the dough in half, then in half again, and transfer it to a pie pan. Press it into the bottom and up the sides of the pan.

Roll the edges of the dough towards the center and tuck them behind the rest of the dough to create a double layer. Press together to form a scalloped edge.

Poke a few holes in the bottom of the crust with a fork and place the crust in the fridge while you prepare the filling.

In a large bowl, combine 5 cups of sliced strawberries, ¾ cup granulated sugar, 1 tablespoon ground cardamom, 5 tablespoons cornstarch, 2 teaspoons vanilla extract, and ¼ teaspoon rose water. Gently stir to coat the strawberries. Let sit for 10-15 minutes.

Using a slotted spoon, add the strawberries to the prepared pie crust, leaving most of the juice in the bowl to avoid a mushy pie.

On a well-floured surface, roll out the second piece of dough into a 10-inch circle. Use a pizza cutter or pie crust cutter to cut strips of dough. You can choose the width of the strips based on your preference.

Arrange three strips vertically across the pie. Braid one horizontal strip across the pie, lifting every other vertical strip. Repeat with the remaining horizontal strips, alternating the vertical strips you lift.

Pinch the ends of the strips into the outer rim of the crust to secure. Trim any excess dough. If you have leftover dough, you can cut decorative shapes to place around the pie.

Brush the top of the lattice crust with the whisked egg and sprinkle with turbinado sugar.

Preheat the oven to 425°F. Cover the edges of the pie with aluminum foil or a silicone pie crust cover.

Bake the pie on a baking sheet at 425°F for 20 minutes.

Reduce the oven temperature to 375°F and bake for an additional 50-60 minutes, until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and let it cool completely for at least 4 hours before slicing. This allows the filling to set properly.

Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 3 days. Note that the bottom crust may get soggy after the third day.

Enjoy this delightful summer strawberry pie!