Preparation Steps

• To a large sauce pan, over medium heat, combine the strawberries and sugar. Cook for 10-12 minutes, stirring often, until juices release and mixture boils. Stir frequently to prevent burning.
• In a small bowl, whisk lemon juice and cornstarch until smooth. Pour this slurry into the boiling strawberry mixture, cook for 1-2 minutes until thick and glossy, stirring constantly.
• Remove from heat, stir in vanilla, and transfer to a bowl to cool for about 30 minutes. The filling should be warm but not hot when added to the pie crust.
• Preheat oven to 375°F. Prepare a 9-inch pie dish and place on a rimmed baking sheet.
• Unroll pie crusts and fit into the pie dish, pressing down gently. Use the second crust for topping.
• Whisk egg to make an egg wash, brush on the crust edges, and pour cooled filling into crust.
• Cover with second crust, trim excess, and crimp edges. Brush top with egg wash and cut four 1-inch slits for steam.
• Bake for 40-45 minutes until crust is golden. Cool completely before adding glaze.
• Prepare glaze by whisking powdered sugar, milk, and vanilla until smooth. Spread over cooled pie and sprinkle with sanding sugar.
• Allow glaze to set for 30 minutes before slicing and serving.