For the pie crust, combine flour, sugar, and butter in a food processor and pulse until the butter is the size of peas, about 12 times.
In a small bowl, whisk together iced water and vinegar.
With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form.
Transfer the dough to a floured surface and form the dough into a ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Roll the dough in between two sheets of parchment papers until you get about 11 inch diameter and ⅛ inch thickness.
Use the pastry to line the base and side of a 9-inch pie pan, trim away the excess dough. Prick the base with a fork. Freeze the pie crust for 30 minutes.
Line pastry crust with parchment paper and fill with baking weights (or uncooked rice or dried beans).
Bake for 25 minutes or until golden, then remove the baking weights and parchment paper.
Bake for an additional 8-10 minutes or until the base is golden brown and dry to the touch. Set aside and let the crust cool completely.
Toss together strawberries, maple syrup, vanilla pod and seeds on a baking tray lined with baking paper.
Turn the countertop oven to the roast function and roast the strawberries at 350 degrees F for 20 minutes or until softened and syrupy. Cool to room temperature.
In a stand mixer with the whisk attachment, combine mascarpone, heavy cream, and icing sugar in a bowl and whisk until stiff peaks form.
Spread the cream mixture into the cooled pie crust and top with roasted strawberries and syrup when ready to serve.