To Make the Strawberry Filling:

1. Pour strawberries and juice into a saucepan.
2. Add sugar and cornstarch and bring to a boil over medium heat (about 5 minutes), stirring frequently (the cornstarch will turn the mixture a peachy-pink, but don’t worry – it will turn red again and by stirring, you’ll have no lumps!).
3. Remove from heat and allow to cool while you cut out the hearts.
4. Once cool, pour into frozen pie crust and place on a baking sheet.
5. Preheat oven to 425 degrees F.

To Make the Mini Hearts:

1. Lightly dust your board or surface with flour.
2. Carefully unroll the pie crust and using a mini heart-shaped cookie cutter (1 and 1/4 inch), cut out as many hearts as you can.
3. Reroll the dough and cut out more hearts until you have 58 to 62 (just in case!) mini hearts.
4. Save scraps just in case you need more.
5. Brush one side of the hearts with egg wash (I found this hard to do with my pastry brush and used my fingers instead).
6. Place the first row of hearts all around the outside edge of the pie and with finger, press to adhere to the edge of the frozen pie crust.
7. For the next row and subsequent rows, alternate the hearts by placing them in the gaps left by the bottom of the hearts.
8. Continue until pie is covered in mini hearts except for the center of the pie.
9. Brush finished pie with egg wash and dust with sugar.

To Bake:

1. Place pie in preheated 425 degrees F oven and bake for 20 minutes.
2. Check the pie and if the edges are browning too quickly, cover with a pie shield.
3. Reduce oven temperature to 375 degrees F and bake for 20 to 25 more minutes until pie is golden brown and bubbly.