Roll out one dough between two sheets of parchment paper. Lightly flour the bottom paper and the top of the dough. Roll dough to about 10 inches in diameter about about ¼ inch thick. Place the pie plate upside down over the rolled dough to make sure it is the right size.*If the dough is too hard or too cold, let it rest for a few minutes until it is pliable. Move dough into the pie plate and firmly press it into the bottom and sides. Trim the excess dough leaving ½ inch all around. Cover with plastic wrap and place in fridge to chill.
Roll the second dough until 10 inches in the diameter. Cover with plastic wrap and chill in fridge for at least 5 minutes.
In a large bowl, toss together strawberries with sugar, cornstarch and salt.
Pour strawberry mixture into the chilled pie crust. Cover with top crust. Decorate the edges with a fork or your fingers.
Chill pie while you preheat the oven to 450℉.
Place chilled pie on 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 crust.*This is necessary to let the steam escape and prevent the top crust from exploding. Bake at 450℉ for 10 minutes. Then reduce to the heat to 350℉ and make for 15 minutes. Rotate the pie and continue baking for another 20-30 minutes until pie is golden brown. Let pie cool on rack before serving.