Using a food processor or a coffee grinder, blend chamomile and 1/2 cup sugar until fine. In a large bowl, combine strawberries, chamomile sugar, cornstarch lemon juice and zest and salt. Refrigerate.

To make the crust: Whisk together flour, remaining sugar and salt. Using a cheese grater, grate the sticks of butter directly into the flour and toss with your hands to make sure all the pieces of butter are coated evenly. Gradually add ice water until a small handful of the flour mixture mostly holds together when compressed. Dump mixture onto counter top or clean surface and gather together a few times with your hands.

Divide into two disks and wrap tightly in plastic wrap. Chill for 1 hour or overnight (your strawberries can chill the same amount of time).

Heat oven to 375F. To assemble the pie, roll one piece of the pie dough with a rolling pin on plenty of flour. Roll into an even circle about 12 inches across. Transfer to a 9-inch pie plate.

Add the strawberries and their juice into the pie pan.

Beat the egg with 1 Tbsp water. Brush the top of the pie with the beaten egg and sprinkle with additional sugar.