Whisk together the flour and salt..
Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture. I used a pastry cutter (and my hands) to accomplish this.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive. Add in your egg yolk, and vinegar, toss to combine with a fork. You may still see streaks of egg yolk. That's perfectly fine!
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily. Yield: pastry for 1 double crust pie or 2 single crust pies.
Roll out the bottom pie shell and form into a 9-inch pie shell. Refrigerate while you prepare the filling.
In a large bowl, combine your strawberries, sugar, cornstarch, orange juice, and nutmeg. Stir to combine. Allow to sit for 10 minutes. Meanwhile, pre-heat your oven to 400 degrees F.
Pour the filling into your chilled pie crust.
On a pastry mat, roll out your second disk of pie dough into a 11-inch circle. Using a knife or pizza cutter, cut 1-inch long strips. Lay 5 strips over the filling. Fold three strips (alternating) back. Lay one strip going across in the opposite direction. Fold the three strips back. Fold back the other two strips now and lay another strip across. Fold those two strips back. Repeat this process with the remaining strips. Trim and fold the edges. Brush the crust with 1 beaten egg that has been mixed with a teaspoon of water. Sprinkle with sugar.
Place the pie on a center oven rack and bake for 30 minutes. Place a cookie sheet underneath to catch the pie drippings. Reduce the oven temperature to 375F and rotate the pie 180 degrees. Bake until the fruit is bubbling and the top is golden brown. If the top of the crust or the edges are browning too quickly, cover with aluminum foil or a pie shield during the last 10 to 15 minutes.
Transfer the pie to a wire rack and allow to cool for at least 2 hours to allow the pie to firm up before serving.