Make the pastry: In a large bowl, combine the flour, sugar and salt. Using your fingers, work the butter into the flour until the mixture resembles coarse meal with a few pea-size clumps of butter remaining. Add 6 tablespoons ice water and stir with a fork. If you can squeeze the mixture together in your hands, you have added enough water; if not, drizzle in a little more. Knead the dough once or twice in the bowl to help it come together, then press it into a rectangle, divide it in two, and wrap both sections with plastic wrap. Refrigerate for at least 1 hour.
Make the filling: In a large saucepan, combine the strawberries, the sugar, the cornstarch, and the salt. Cook over medium heat, stirring occasionally, until the strawberries have released their juice and the sauce is thick, 8-10 minutes. Let cool completely. Stir in the ginger, lime zest, and juice.
Heat the oven to 425°F with a rack in the lower third of the oven. On a lightly-floured piece of parchment paper, roll one portion of dough into a rectangle about 13 x 16 inches. Repeat with the remaining dough.
Transfer one sheet of dough to a rimmed jelly roll or quarter sheet pan, pressing it into the corners. Fill with cooled strawberry filling. Cover with the remaining sheet of dough, folding the bottom edges of dough up and over to cover and pressing the edges with a fork to seal. Brush the top of the pie with beaten egg and sprinkle with sanding sugar, if using. Use a small paring knife to slice small vents in the top.
Place pie on a baking sheet (this helps crisp up the bottom crust and catch any drips) and transfer to the oven. Reduce heat to 375°F. Bake until pie is golden brown and bubbling, 55 to 65 minutes. Transfer to a rack to cool before slicing.