Transfer the dough to your pie plate. Cut off any excess dough, making sure to leave about 1/4”-1/2” of overhang (this will help you crimp the edges of your pie).
Place 5 strips on top of the pie. Then, weave the remaining 5 dough strips to make a woven pattern across the crust.
*You can use anywhere from 3/4 cup - 1 1/4 cups of granulated sugar depending upon how sweet your strawberries are (or even just on your personal taste preference).
**Fruit pies can be stored at room temperature for 1-2 days, or stored in the fridge for longer (as long as they are well covered). I prefer to let my pie cool to room temperature and then refrigetate it until I’m ready to serve.