For the crust:

Place flour, sugar and pinch of salt into food processor. Add egg yolk. Flake the butter in small pieces on top of the yolk and the flour. Add water on top of yolk, butter and flour. Pulse to mix ingredients in food processor. Gather dough into a ball, place in plastic bag or covered bowl and refrigerate for 1 hour.

Preheat oven to 350°. Roll out piecrust and “blind bake” in large pie tin at 350° for 15–20 minutes. Paint with white chocolate before crust cools as a moisture barrier.

For the filling:

Whip cream with powdered sugar; set aside. Mix mascarpone cheese with vanilla. Whip egg whites with granulated sugar and fold into mascarpone cheese mix until partly incorporated. Add whipped cream and gently fold until all are incorporated. Place filling gently and evenly into pie shell and smooth the top. Refrigerate until strawberries are ready.

For the topping:

Mix strawberries, sugar and vinegar and let stand to create juice. Remove berries into a bowl and pour liquid into a heavy-bottomed saucepan. Remove a little of the juice and mix well with cornstarch. Mix cornstarch mixture with rest of juice in a saucepan; heat gently to a simmer while stirring, until cornstarch turns clear and mixture is thickened.

Place or scatter berries over filling. Pour glaze over berries. Chill pie before serving.