Preheat oven to 450 degrees Fahrenheit. Using a fork, prick small holes into the bottom pie crust and bake for 6 minutes. Remove from oven and allow to cool. 

In a small saucepan, combine the mashed strawberries, water, and sugar. Bring to a boil and stir constantly for 4-5 minutes. Remove the pulp by straining into a different bowl. Add the juice back into the saucepan and mix in the cornstarch, salt, and lemon juice. Bring to a boil and stir constantly for about 5 minutes or until the mixture is thick. Remove from heat and let cool slightly. 

Combine the strawberry juice and sliced strawberries in a large mixing bowl. Stir to evenly coat. Spread strawberry filling into bottom pie crust. 

Cut strips of unbaked pie crust into fringe and layer from the bottom of the pie to the top. Trim any pie crust that is too long and allow the fringe to hang over the edge a bit. 

When ready to bake, brush the top pie crust with egg wash and bake for 20 minutes just until the top crust is slightly golden. Remove from the oven and let cool. Place back in refrigerator until filling is set. Serve with whipped cream if you like!