Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Wash strawberries and blueberries. Hull and chop strawberries. Combine with blueberries, sugar, cornstarch, cinnamon, and lemon zest in a bowl and toss gently. Let sit for 10 minutes.

Unroll the pie crust on a floured surface and cut out circles about 4.5 inches in diameter.

Place each pie crust circle on the baking sheet, spoon about 1/4 cup of the fruit mixture into the center.

Fold the edges of the crust over the filling to create a rustic look and gently seal.

Brush the crusts with egg wash and sprinkle sugar on top.

Bake for 25-30 minutes until golden brown and fruit is bubbling. Let cool on a wire rack before serving.