1 1/3 cup all purpose flour
1/2 tsp salt
1 1/2 tsp apple cider vinegar
9 tbsp cold unsalted butter cut into 1/2 inch cubes
1 cup marscapone cheese at room temperature
3 tbsp granulated sugar
1 lb strawberries
3 tbsp strawberry jam
Begin preparing crust by whisking flour and salt together in a large bowl. Mix together the apple cider vinegar with 5 tbsp ice water.
Add butter to flour mixture and use a fork to mix together the cubes of butter into the flour. Make sure that all pieces get covered in flour, until it begins to look like course corn meal and some pea sized lumps.
Add 3 tbsp of the vinegar mixture over the flour mixture and use a wooden spoon to stir until just combined. Keep adding a couple teaspoons of vinegar mixture until you can pick up a handful of dough and squeeze it together without falling apart.
Form the dough into a disk and wrap with plastic wrap. Cool in the refrigerator for at least 2 hours but better if overnight.
Set a rack in the oven and preheat to 400F.
On a piece of floured parchment paper, roll out the pie crust into a 15×6 inch oval and about 1/4 inch thick.Trim edges and move parchment and crust to baking sheet. Poke the crust with a fork all over to prevent bubbling.
Whisk an egg with some water until fully combined and brush on the crust, making sure to cover the entire crust.
Bake until deep golden brown, about 20-25 minutes. Check halfway to press down and bubbles that appear. Cool crust after done on pan.
Combine marscapone cheese and 2 tbsp of sugar. Hull strawberries and slice thin.
Slide crust off baking sheet onto a wooden board or large plate. Spread marscapone on top and add jam. Arrange strawberries in an overlapping layer. Sprinkle top with sugar. Slice and serve.