The one change I made to this pie was to not use the top pie crust and instead do a crumble topping.
Source: My friend Liz
Make a double-crusted pie crust (or buy it)
Preheat oven to 400 degrees
8 cups fresh strawberries
1/2 cup sugar
1/4 cup cornstarch
1 tb. freshly squeezed lemon juice
2 tb. of unsalted butter, cut into small pieces
1 large egg yolk
1 tb. heavy cream (i just use water)
Roll dough over pie dish, cut edges and allow to chill for 30 min.
Place strawberries in a large bowl; with your hands, crush about 1/2 cup of berries (i don't do this step b/c the juice runs over). Add the sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly to the center. Dot with butter; place other dough on top of berries. (don't forget to poke holes through if you're doing a full crusted pie.)
In a small bowl, whisk together egg yolk and cream. Lightly brush rim of chilled pie shell with egg wash and the top crust layer. Freeze or refrigerate pie for 30 min. (I skip this step too, haha, and it still turns out ok).
Place pie in oven and bake until crust begins to turn golden, about 20 min. Reduce oven temp to 350 degrees, and continue backing, rotating sheet halfway through, until the crust is deep golden brown and juices are bubbling and thickened, 40-50 min. Allow to cool