In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.
For the Filling
In a large bowl, mix together sugar, flour, cinnamon, and salt until combined.
Next throw in strawberry slices, and vanilla extract and toss until combined then set aside.
Preheat the oven to 425 F.
Remove 1 dough ball from the fridge and add a bit of flour to a working surface or clean the counter and place dough on it. Using a rolling pin, quickly roll dough out to about ¼ - ½ inch thickness and place in a 9 inch pie plate. Trim any access dough from the rim.
Add strawberry mixture to the inside of the crust.
Remove another dough ball from the refrigerator and roll it out to ¼ to ½ inch thickness and use a lattice design to top the pie.
Brush the top of the pie crust with milk then sprinkle with remaining sugar.
Bake for 35-40 minutes or until the crust is completely golden brown and the strawberries are bubbly. If you find that the ends of the crust are starting to brown a little too quickly, just top it with foil after baking for 20 minutes.
Remove from the oven and cool for 1 hour then serve.