Thaw your pie dough according to package directions.
Slice your strawberries and place in a large bowl. Add the cornstarch, white sugar, brown sugar, cinnamon, lemon juice and salt to the bowl of strawberries. Mix gently until berries are evenly coated.
Preheat the oven to 400F degrees.
Place one disk of the pie dough in the bottom of a pie dish.
Spoon the strawberry filling into the pie crust, making sure to not add the juice from the bottom of the bowl (so that your pie won't be soupy or soggy).
On a floured surface, cut your second pie dough disk into strips about 1/2 inch or 3/4 inch thick. Arrange strips vertically on top of the pie and weave strips horizontally through the vertical strips (or just place strips horizontally across like I did, going for a make-shift weave effect).
In a small bowl, whisk the egg and brush the top of the pie crust with egg wash. Then sprinkle lightly with sugar.
Bake the pie in preheated oven for 20 minutes at 400F. Then, turn the oven down to 375F, cover your pie with tinfoil or pie guards to prevent burning and bake for an additional 40-45 mins until the crust seems done.
Cool the pie for 3 hours at room temperature before serving so that the juices can thicken.