Preheat your oven to 375°F and roll out 3 pie crusts to form a 17x12 inch rectangle, then press into a jelly roll pan.

In a mixing bowl, combine fresh strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt. Toss until well coated.

Spread the strawberry mixture evenly over the prepared crust, then cut shapes from the remaining pie crust and arrange on top.

Brush the top crust with milk and sprinkle with coarse sugar before baking for 45-50 minutes until golden brown and bubbling.

Allow to cool completely in the pan, then slice into squares and serve at room temperature or chilled.