Preheat oven to 400 degrees.
Let the rolled up pie crusts stand at room temperature according to package directions.
Gently unroll one of the pie crusts and gently smooth out the curled edges. Try to time it so the second pie crust isn't at room temperature more than 15 minutes.
Place the pie crust in a 9-inch pie plate or pan and place it in the refrigerator while you prepare the fruit filling.
After cutting up the fruit, combine the sugar and cornstarch with a whisk or spoon. Gently toss the fruit, lemon juice, and sugar mixture together in a large bowl. Spoon the filling into the pie crust. Distribute the small pieces of butter over the fruit.
Unroll the second pie crust and gently smooth out the edges with a rolling pin. Fold it in half to transfer it to the filling. Unfold it so the top crust covers the filling.
Fold the edge of the top crust over the edge of the bottom crust all the way around the crusts. To crimp the edges together, push the dough with your thumb into two of your fingers that are put together as if to pinch something. Do this all the way around the crust.
Using the tip of a sharp knife, but a few slits in the top of the pie crust.
Optional: For a darker crust, lightly brush the egg wash over the crust and sprinkle with sugar.
Bake at 400 degrees for 45 minutes or until crust is browned and filling is bubbly. To prevent over browning of the crust edges, place a pie crust shield or strips of heavy duty aluminum foil around the edges the last 10 or 15 minutes of baking.
For a clean slice, let the pie stand 1 hour or until room temperature.