Set oven to 425 degrees. Place copper heart cutter on baking sheet. Roll out pie dough and carefully lay into cutter for a pie shell, having enough dough to cover bottom and sides with extra dough over-lapping the sides. Fill shell with strawberry pastry filling. Roll out more dough and lay over top of filled pie. Moisten over-lapping sides to adhere to the top dough for pie edge and crimp together. Mold a small heart with heart lace-maker and center on pie. Sprinkle top with sugar or brush with egg wash. Use a cake tester to prick several holds in the top crust (poke in the molded heart, clear through to the filling). Bake until lightly browned.