Preheat your oven to 375°F (190°C).

Roll out three pie crusts on a floured surface until they form a large rectangle, approximately 17x12 inches.

Fit the rolled-out crust into a large jelly roll pan (15x10 inches) and trim any excess dough if necessary.

In a large mixing bowl, combine the strawberries with sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt. Stir gently.

Spoon the strawberry mixture into the prepared crust, spreading evenly.

Cut out decorative shapes from the remaining pie crust and place them on top of the filling.

Brush the decorative crust pieces with milk and sprinkle coarse sugar on top if desired.

Bake for 45-50 minutes until the crust is golden brown and filling is bubbling.

Allow the pie to cool completely at room temperature before serving.