Preheat the oven to 425°F at least 30 minutes prior to baking. If you have a pizza stone, put it on a rack in the middle of the oven.
Lightly butter your pie pan.
(You can do this while the strawberries are straining) Roll out the bottom crust on a lightly floured countertop to about ⅛ to ¼ inch and transfer it to your pie pan (see Tips and Tricks). Cover the crust loosely with plastic wrap and leave it in the fridge until you are ready to fill.
Add the filling from above, recover with plastic wrap, and leave it again in the fridge until you have rolled out the top crust.
Re-dust the countertop with flour and roll out the top crust. Cut out shapes or strips, depending on how you want to design your top crust (be careful when cutting on the countertop so you don't damage your countertop!)
If you are using leaves or circles or other shapes, try to cut as many out as possible so you re-roll as few times as possible (there are some who might even suggest not to use the remnants, but then you'd need to have made more crust) Re-rolling does decrease the flakiness of your crust.
If your kitchen is very warm, you might need to place your shapes or strips on a baking sheet in the freezer for a few minutes so they don't soften as you're working with them. Be careful, though about freezing strips for a lattice for too long or they will become difficult to weave!
Arrange the top crust, leaving gaps for steam to escape.
Lightly brush the egg or cream wash over the pie. Brush out any places where the egg wash may have pooled.
1 egg, 1 tablespoon heavy cream, beaten with the egg
Bake for 50 to 60 minutes on a middle rack on top of a pie of foil to catch bubbling juices (on the pizza stone, if you have one). About 20 to 30 minutes into baking, protect the crust with a foil ring (with the center torn out for venting). The pie is done when the juices are bubbling and a knife inserted into the center meets little resistance.
Let the pie cool before cutting so the filling has time to set up.