Preheat the oven to 400°F.
Lightly flour your work surface then stack two of the circular-shaped pie crusts on top of one another and roll them into a rectangle measuring 12x17 inches. Transfer the dough into a 10x15-inch jelly roll pan, leaving the edges untrimmed.
In a large bowl, stir together the strawberries, sugar, cornstarch and lemon zest. Transfer the strawberries into the prepared pie crust.
Lightly flour your work surface again then use various cookie cutters to cut out shapes from the two remaining pie crusts. (Scraps can be re-rolled.) Arrange the shapes atop the strawberries in a single layer.
Using your fingers, crimp the pie crust around the edges.
Whisk the egg then brush it all over the top and sides of the pie. Top the pie crust with sanding sugar (optional).
Bake the pie for 28 to 35 minutes or until the crust is golden brown and cooked through.
Remove the pie from the oven and let it cool for 30 to 40 minutes until the juices have set. Slice and serve.
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