Heat oven to 425°F. Divide dough in half. Knead 1 half until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge. Prick bottom several times with fork.
Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 5 to 7 minutes longer or until edges are golden brown. Cool completely on cooling rack, about 20 minutes.
Meanwhile, repeat kneading and rolling of remaining dough. With small decorative cookie cutter, cut out dough shapes. Place on ungreased cookie sheet; sprinkle with granulated sugar. Bake 5 to 7 minutes or until just beginning to brown. Cool completely on cooling rack.
In large bowl, stir strawberries and glaze until strawberries are covered. Spread filling in crust. Top with about half of the crust cutouts. Serve with whipped cream. Save remaining cutouts for a snack. Cover and refrigerate any remaining pie.