Preheat the oven to 350° and line a large baking sheet with parchment paper.

Roll the pie crust out on a flat surface and use a cookie cutter to cut circles out of 2 of the pie crust rolls.

Add the cut-out cookies to the baking sheet. Add 1-2 tablespoons of the strawberry filling to the middle of each cookie. Leave a tiny bit of pie crust around the strawberry filling. Unroll the last two pie crusts and use a pizza cutter or knife to make small strips.

In a small bowl add the egg and stir, brush the beaten egg around the edge of the cut-out pie crust, ensuring there’s no strawberry filling on the edges. Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg-washed sides. Do this step carefully so the strips don’t break.

Once you have all the strips placed correctly use the same cookie cutter and place over the cookies so the edges come clean from the lattice. Brush the beaten egg over the top of each cookie once again and then sprinkle with the sanding sugar.

Bake in the oven for 20-25 minutes or until the tops turn golden brown. Let cool completely and then serve and enjoy!