Rustic Tart with Glazed Strawberries

I am the first person to advocate for making things from scratch, but I had an extra store-bought pie crust in the refrigerator from another project and I figured I would give it a try.  I would say you should be able to make this dessert with your eyes closed, yet that might actually harm one or two of you.

Preheat oven to 400 degrees.  In a bowl mix together one egg with 2 tbsp. milk or cream to glaze pastry with.  Unroll pre-made pie crust onto a silpat-lined baking sheet and using a fork prick holes with the tines in the inner 2/3 of the crust.  Brush crust with egg wash.  Take 1" of edge and fold it over inward toward the middle, continuing to do this around the edge until the entire edge is folded over.  Brush the edge with wash too.  Take 1/4 cup sugar and sprinkle it all over the surface of the crust.  Place in oven and bake for 15 minutes.  Remove from oven and allow to cool completely.

Filling:
1 pint fresh strawberries, hulled and quartered.
1 cup cherry, pomegranate, cranberry or raspberry juice
1/2 cup sugar
1/4 cup corn starch

In a small sauce pan combine juice, sugar and corn starch.  Set over medium high heat and whisk to combine, stirring regularly and watching for it to thicken.  Once it comes to a boil continue to whisk until it has fully thickened, roughly 15-20 seconds into boil.  Remove from heat and allow to cool completely.  Once cooled, place into a mixing bowl and add strawberries.  Gently fold with a spatula to combine.

Place on top of baked pie crust and refrigerate until ready to serve.