Instructions

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper. Spread a bit of flour down on the parchment paper and place dough disc on your parchment paper. I used BOTH dough discs in the package for a thicker pie/crostata crust. Gentle mold the two discs together, one on top of the other, to create a thicker disc. Use a bit of flour to work and mold the edges of the two pie dough discs together.
3. In a medium bowl, add strawberries and sprinkle with sugar, orange or lemon juice, and cornstarch; gently stir to coat. Set aside for about 15 minutes. Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Brush half of the jam over the dough, leaving a 1-inch border. Top with coated strawberry slices and brush with remaining jam. Fold dough along the border/edges up over the strawberries, pleating to make an edge.
4. In a small bowl, whisk egg for 15-30 seconds or until frothy. Using a pastry brush, brush egg wash over all visible dough. Sprinkle turbinado or rolling sugar over the edges.
5. Place into middle of oven and bake for 25 - 30 minutes, until crust is golden and fruit is tender. Let cool for 30 minutes before cutting and serving.