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Preheat the oven to 275° F with racks in the upper and lower thirds.
Hull the strawberries and cut them into large pieces – cut large strawberries into quarters, medium strawberries in half, and leave the small guys whole. Transfer to two ungreased baking sheets.
In a small bowl, rub the sugar, lemon zest, vanilla beans seeds and salt together with your fingers to disperse the flavorings. Sprinkle the sugar over the fruit, toss gently to combine, and arrange in a single layer.
Roast the strawberries until they are soft but still not falling apart, 3 to 4 hours. Rotate the pans and gently stir the strawberries halfway through roasting.
Transfer the fruit and juices to a medium bowl and cool completely.
Raise the oven temperature to 375° F; place a Baking Steel or stone on the bottom rack if you have one.
Spoon the roasted strawberries into the cooled pie crust and transfer the pie to the oven. Bake until the crust is deeply golden brown and the strawberry filling has darkened slightly, 22 to 25 minutes.
Let the pie cool completely before slicing and serving.