Make pie crust according to package instructions. Divide dough in three parts, form into rounds, and refrigerate at least 1 hour.

After pie crust is chilled, preheat the oven to 375 degrees. Lightly grease your pie pan. Roll out one disk of dough to 1/ of an inch thickness then fit into your pie pan. Cover with cling wrap and refrigerate for 15-20 minutes.

Remove pie pan from the refrigerater adn discard cling wrap. Line bottom of the pie with a circle of parchment paper. Fill pie with ceramic pie weights. Bake for 15 minutes. Remove from oven and let cool to room temperature.

As pie shell cools, make filling. Combine strawberries, rhubarb, sugar, cornstarch, juice, and zest in a large bowl. Stir until fruit is coated with the mixture.

Add filling to pie shell, spreading it out evenly, with a slightly higher mound of filling at the center. Add a few small dots of butter across the top of the pie.

Roll out remaining dough and use a pasty cutter to create 16 1/2 wide long dough strips. Lay half of the dough strips, going lengthwise, across the top of the pie. Starting at the middl point of the pie, lay down your horizontal strip of dough, and thread through the lengthwise strips, aternating over and under. Repeat this process with the remainng strips of dough. If any of the strips break, gently pres the dough back together with your fingers. Gently press the end of each strip into the top side of your pre-baked pie crust and cut off any excess dough.

Brush dough strips with egg wash. Sprinkle dough with 1 teaspoon of sugar. Cover edges of pie crust with foil or a pie crust shield.

Line a baking sheet with parchment paper and place pie pan in the middle of it (this keeps your pie filling overflow from dripping into your oven.) Bake for one hour then remove the foil or crust shield. Bake until the filling is bubbling, typically about 30 minutes..

Remove pie from oven, and place pie pan on a wire rack to cool. Let the pie come to room temperature before serving. Serve topped with vanilla ice cream or whipped cream. Keeps for about 3 days, covered, in the refrigerater.