Quarter the strawberries and add to a medium size bowl. Add the sugar and stir to combine. Pour in the lemon juice. Set aside and allow to sit for about 30 minutes.
In the meantime prepare the pie crust.
In a food processor add the flour, baking powder, and salt. Pulse just to mix.
Slice the cold butter into tablespoon size slices, add to the food processor. Pulse until combined together.
Add in two tablespoons of cold ice water, pulse and check consistency. Add water slowly and pulsing the food processor until the dough clumps together. (check pictures above to see what it looks like).
Sprinkle a small amount of flour on a clean, flat work surface. Remove the dough from the processor and place on the counter. Gently shape the dough into a circular disk.
Using a rolling pin lightly sprinkled in flour roll out the dough into a large circle shape, about 1/4 inch thick.
Use star cookie cutters to make about 8 small stars and 5 larger stars. And use a pie crust cutter to create the zig-zag edge and cut inch wide strips for the stripes.
Place the pie crust pieces on a baking sheet and place in refrigerator to keep cold.
Add the cornstarch to the strawberries and stir to combine. Spoon the strawberries into a 6.5 inch cast iron skillet, pour in any juice also.
Cook over medium heat, juice will begin to boil and the strawberries will soften. Cook for about 10 minutes. Remove from heat and stir in the lemon zest.
Top with the pie crust. Beat the egg and brush onto the top of the pie crust. Sprinkle with a little bit of sugar.
Bake at 400 for about 25 minutes. Place a baking tray under the skillet to catch any juice that may bubble out.
Remove from oven and allow to cool. The juice will thicken as it cools.
Serve with vanilla ice cream and enjoy!