In a food processor, pulse the strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined.
Add the butter and pulse until the mixture resembles small peas.
Add the ice water (leave the ice cubes behind). Mix by hand until the mixture uniformly comes together but isn’t sticky or tacky. If necessary, add more water 1 tablespoon at a time.
Divide the pie dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
In a large bowl, mix together the strawberries, lemon juice, vanilla and salt.
In another small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the strawberries and toss well to combine.
On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors.
Pour the filling into the pie crust, then transfer to the refrigerator while you work on the lattice.
Roll out the second disk of dough to ¼ inch thick. With a heart shape cookie cutter create your Valentine's Day design.
Chill the pie for 20 minutes while you preheat the oven to 425°F.
In a small bowl, make an egg wash by whisking together the egg white and 1 tablespoon water.
When the oven is preheated, brush the surface of the pie with the egg wash. Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes.