In a food processor, pulse flour, sugar and apple cider vinegar until combined. Add in butter pieces and pulse until butter is about pea size.

In a small bowl, whisk together egg with 2 TBSP of water. Gradually, add into food processor and mix just until dough starts to form.

Remove dough and turn out on counter. Shape into disc and cover with plastic wrap. Refrigerate for at least 1 hour or until ready to make filling.

When you are ready for filling, grease a large baking sheet or line with parchment paper. Roll out dough into approx 12 inch round.

Place on baking sheet and put back in fridge while you make the filling.

In a large bowl, toss strawberries with sugar, cornstarch, and lemon juice. Set aside.

In a mixing bowl, beat cream cheese, egg yolk, and remaining 2 TBSP of sugar until well combined.

Spread 1/2 of cream cheese mixture on the bottom of dough. Leave approx 2-3 inch boarder around the edge. Top with strawberries.

Fold edges of the dough over the filling.

Spread the remaining cream cheese mixture on top of the strawberries.

Refrigerate for 30 minutes

Preheat oven to 425 degrees. Brush dough with whisked egg and sprinkle with coarse sugar.

Bake for 20-25 minutes or until crust is browned.

Let it cool for 15 minutes or so before serving.