With the rack in the middle position, preheat the oven to 450 °F (230 °C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, place the strawberries. Heat in the microwave oven for 1 minute to thaw slightly. Add the sugar and cornstarch. With a spatula, stir until the sugar is completely moistened with strawberry juice. Set aside.
On a lightly floured work surface, roll out the dough into a 10-inch (25 cm) square. Place the dough on the baking sheet. With a pastry brush, brush the entire surface of the pastry with the beaten egg. Fold the edges of the dough inward to form a 1/2-inch (1 cm) border. Press firmly. With a fork, prick the entire surface of the dough.
Spread the strawberry mixture in the centre of the dough. Bake for about 20 minutes or until the pastry is golden brown. The pie might slightly overflow while baking. Let cool before serving. If desired, garnish with whipped cream.
Don’t hesitate to substitute for fresh strawberry when in season.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.