In a bowl, whisk flour, sugar, and salt.
Add cold butter and cut it into the flour using a pastry cutter or your fingers until mixture resembles coarse crumbs.
Gradually add ice water, mixing just until the dough holds together.
Form into a disk, wrap in plastic, and chill for at least 30 minutes.
In a bowl, mix sliced strawberries, sugar, cornstarch, lemon juice, and vanilla.
Let sit while the dough chills — this helps release juices.
Preheat oven to 400°F (200°C).
Roll out the chilled dough on parchment paper into a rough 12-inch circle.
Transfer the parchment with dough to a baking sheet.
Spread the cream cheese on the dough.
Spoon the strawberry filling into the center, leaving a 2-inch border.
Fold the edges over the filling, pleating as needed.
Brush the crust with beaten egg and sprinkle with coarse sugar.
Bake for 35–40 minutes, until the crust is golden and the filling is bubbling.
