If using frozen pie crust, defrost to room temperature.

Preheat oven to 400 F degrees.

Mix strawberries, cornstarch, white sugar, brown sugar, cinnamon, lemon juice, and salt in a large bowl. Make sure all strawberries are coated with cornstarch and sugar.

Spoon strawberry filling in pie crust. Be sure to not include any juice from the bottom of the bowl- this will make your strawberry filling too runny.

Roll out premade pie pastry crust. Cutting about 1-2″ strips using a knife or pizza cutter.

Arrange 4-5 strips vertically on top of pie. Weave 4-5 horizontal strips through the vertical strips, alternating between going over and under.

Cut off any excess dough and crimp the edges with a fork.

Whisk egg in small bowl and brush on top of pie. Sprinkle course sugar on top of pie crust.

Place pie on top of a baking pan (in case of overflow from pie filling).

Bake the pie for 20 minutes at 400 F, then cover pie with aluminum foil and place back in oven for 20 minutes. When removing aluminum foil, if crust is not brown enough (depending on oven) then place back in oven for 10 minutes.

Allow pie to cool down for 3 hours before serving.