In a small saucepan, bring lavender and water to a boil.

Remove from heat, cover, and allow to steep for 1 hour.

Strain through a fine mesh sieve, pressing on lavender to remove all water.

Store in refrigerator for up to 2 weeks.

Preheat oven to 375° Fahrenheit.

Spray a 12 x 17 inch sheet pan with 1 inch high sides with nonstick cooking spray.

Combine the flour, baking powder, sugar, and salt in a food processor. Pulse until well blended.

Add the cold butter and pulse until the butter is the size of peas.

Add the vinegar, ½ cup of ice water, and 2 tablespoons lavender water. Pulse until mixture comes together and it forms a rough ball of dough. Feel the dough with your fingers. If it is too dry and crumbly, add more ice water.

Gather the dough into a ball and wrap in plastic wrap. Flatten into a square disk. Refrigerate until the dough firms up a bit, approximately 30 minutes to an hour.

While the dough is chilling, make the filling. Combine the strawberries, strawberry preserves, cornstarch, vanilla and lavender water until well mixed.

Using a dough cutter or a large chef’s knife cut the dough in half.

On a floured work surface roll out one half of the dough into a 12 x 17 inch rectangle and place it in the pan. Fit the dough into each corner and all along the sides of the pan.

Spread filling evenly over the crust.

Using a pastry brush, egg wash edges of bottom crust.

Roll out the other half of the crust into another 12 x 17 inch rectangle and place over the filling. Make some cuts in the dough to allow steam to escape.

Brush egg wash over the top of the slab pie.

Bake for 50-55 minutes or until golden brown and fruit bubbles up through the cuts.

Drizzle over slab pie.