In a food processor, pulse together flour, salt and sugar.

Add cold butter one tablespoon at a time while the food processor is running.

Stop the machine once mixture is crumbly and like coarse sand in texture.

Add water and yolks. Quickly pulse for a few seconds until dough begins to come together.

Remove shaggy dough from machine and finish kneading on a lightly floured surface.

Divide dough into two equal parts. Flatten into disks and tightly cover in plastic wrap. Chill in the refrigerator for 30 minutes.

Roll out one dough between two sheets of parchment paper. Lightly flour the bottom of the paper and the top of the dough.

Roll dough to about 10 inches in diameter and about ¼-inch thick.

Move dough into the pie plate and firmly press it into the bottom and sides of pie plate.

Trim the excess dough leaving about a ½-inch overhang all around. Cover with plastic wrap and let chill in the fridge.

Roll out the other dough until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.

Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.

Pour strawberries into the chilled pie crust. Cover with the rolled out top crust.

Chill pie while you preheat the oven to 450℉.

Place chilled pie on a baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar.

Use a knife to cut four slits/vent holes in the top of the crust.

Bake at 450℉ for 10 minutes. Then reduce heat to 350℉ and bake for 15 minutes.

Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown.

Let pie cool on rack before serving.