Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.

Add the sliced strawberries to a bowl along with the granulated sugar, lemon zest, cornstarch, and vanilla. Toss several times so that the berries are evenly coated.

Carefully unroll the pie crust onto the parchment lined baking sheet. It’s okay if it’s slightly too large to fit as you’ll be folding the edges over.

Spoon the strawberry mixture into the center of the dough. Arrange the strawberries in an even layer leaving a 2-inch border free. Fold the edges of the dough toward the center over the berry filling, overlapping as needed. Gently press any folds to help them adhere.

Beat the egg in a small bowl for the egg wash. Brush the crust with the egg wash then sprinkle with the turbinado sugar.

Bake in the preheated 375 degree oven for 40-50 minutes or until the crust is golden brown and the filling is bubbling. Cool for 10-15 minutes before serving to allow the juices to thicken. Slice and serve with ice cream or freshly whipped cream if desired. Enjoy warm or at room temperature.