Combine all the ingredients for the strawberries in a large mixing bowl, and stir well to combine. Set aside to macerate.
Place the second piece of pastry atop the tapioca floured baking paper. Use a well floured rolling pin to roll it out into a thin sheet, larger in width and length than the pie plate.
The design you’d like to create on top is up to you, although I do think it’s nice to see the strawberries. I used an old olive oil bottle cap to punch out the little circles in a very haphazard pattern. The dough is pretty forgiving if it’s at the right temperature, so don’t stress about it too much.
When you’re ready, gently place the pastry on top of the pie, reserving the punched out bits of pastry, if you’re using this design. I like to flash freeze the rolled out pastry first because it find it easier to place atop the pie.
Once the lid is on, use your hands to secure it to the pastry edges, moulding them together. If the lid has been flash frozen, leave it to warm up a little or use the heat of your hands.
To crimp the pastry edges, use a knuckle of one hand to push the dough one way, and your thumb and pointer of the other hand to push into your knuckle, creating a crimp. Repeat the entire way around.
Place the pie on a rimmed baking tray so that you don’t crush the crimps with fat oven mitt hands and so the strawberry juices don’t coat the bottom of your oven.
Brush the pie generously with egg wash, and then sprinkle the granulated sugar generously atop. Place the pie in the fridge to set up the pastry while you preheat the oven to 200 degrees Celsius or 400 Fahrenheit.
Once the oven is ready, place the pie (rimmed baking sheet and all) in the oven for 30 minutes. The strawberries should be oozy and juicy and the pastry golden brown. If you want a little extra colour on the pie, place it under the grill for a couple of minutes, watching it closely.
Remove from the oven and allow to cool. For best results, allow it to cool totally and completely (3+ hours to overnight) so the juices set up and the pie is easy to slice and serve.