Combine the flour, granulated sugar, and salt in a food processor and pulse briefly. Add the cold butter and pulse until most pieces are pea-sized, with some smaller crumbs. Drizzle in 35 ml of the ice water and pulse just until damp clumps form. Add the remaining water a teaspoon at a time only if dry flour remains. The dough should hold when squeezed but must not become wet or smooth.
Tip the dough onto the counter, press it together without kneading, and shape it into a 1-inch-thick disk. Wrap and refrigerate for 60 minutes so the flour hydrates and the butter firms. On a lightly floured surface, roll from the center outward into a 12-inch circle about 1/8 inch thick. Rotate the dough frequently and dust underneath sparingly if it begins sticking.
Transfer the pastry to a 9-inch metal pie plate by loosely rolling it around the rolling pin. Ease it into the corners without stretching, trim the overhang to 1 inch, fold it under, and crimp the edge. Prick the base several times with a fork. Refrigerate the lined plate for 30 minutes while heating the oven to 375°F, or 190°C, with a rimmed baking sheet on the center rack.
Line the chilled shell with crumpled parchment and fill it completely with pie weights. Set the plate on the hot baking sheet and bake for 20 minutes. Lift out the parchment and weights, then bake for 10 to 14 minutes, until the base looks dry and the edges are deeply golden. Brush the hot interior lightly with beaten egg white and bake for 2 minutes more. Cool completely on a rack for about 45 minutes.
Puree the 450 g strawberries until smooth, transfer them to a medium saucepan, and bring to a steady simmer over medium heat. Cook for 18 to 25 minutes, stirring and scraping more frequently as the puree thickens, until it weighs 225 g. Meanwhile, sprinkle the gelatin over 35 ml cold water and let it bloom for 5 minutes. Remove the puree from the heat, whisk in the gelatin until dissolved, and cool to 75°F to 80°F, or 24°C to 27°C.
Place the softened cream cheese, sifted confectioners’ sugar, and vanilla in a large mixing bowl. Beat with an electric mixer on medium-low speed for about 2 minutes, scraping the bowl twice, until completely smooth and free of small cream cheese lumps. Gradually beat in the cooled strawberry mixture in three additions. Continue only until the color is even and the base is smooth; excessive beating adds unnecessary air and weakens clean slices.
In a clean chilled bowl, whip the cold heavy cream on medium speed until it forms medium peaks that hold their shape but curl slightly at the tips, about 2 to 4 minutes. Fold one-third into the strawberry base to lighten it, then gently fold in the remainder with a wide spatula until no white streaks remain. Spoon the filling into the cooled shell, spread it to the edges, and level the top without pressing out the incorporated air.
Refrigerate the assembled pie uncovered for 30 minutes, then cover it without touching the surface and chill for at least 6 hours. The center should feel set and show only a slight wobble when the plate is moved. Arrange the sliced strawberries over the filling shortly before serving. For neat wedges, dip a thin sharp knife in hot water, wipe it dry, cut straight down through the crust, and clean the blade between slices.
