5-6 cups fresh California Giant strawberries, hulled and sliced in half
½ cup granulated sugar
⅓ cup lightly packed brown sugar
¼ cup cornstarch
large pinch of salt
2 tablespoons fresh lemon juice
1 large egg, beaten
granulated sugar for topping
Preheat oven to 400 degrees F (or whatever the pie crust package suggests) In a medium bowl, toss together strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. The strawberries will begin to produce juice.
Follow the directions on the pie crust package and transfer the bottom layer to a pie pan. Spoon in the strawberry filling. Cut the top layer of crust in half. Cut the rest of the top layer of crust into three strips and braid until you have a continuous braid around the pie pan. If you have extra, cut it into a strawberry shape and place on top.
Brush the egg wash over the pie crust, then sprinkle with sugar.
Place pie on a baking sheet and bake for 15 minutes, then reduce the temperature to 350 degrees F and bake the pie for 30 more minutes, or until the crust is golden.
Remove from the oven and allow to cool completely before serving.