In a large bowl, gently combine strawberries with sugar, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
Pour the strawberry mixture in the center of the crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
Brush the egg onto the crust and sprinkle with almonds and sugar. Lightly sprinkle the strawberries with Vanilla sea salt (optional).
Bake until strawberries are softened and the crust is golden, 35 to 40 minutes.
Remove from oven, let sit for 5-10 minutes before enjoying.
Notes
You can also use frozen strawberries in this recipe. No need to thaw them and no need to add any extra baking time.