Stir together the flour, salt, and poppy seeds. Cut the cold butter into cubes and blend into the flour mixture until well combined and crumbly. You can use a pastry blender, your clean hands, or you can blend together in a food processor. Up to you. Once the mixture is crumbly, add the water and stir until a dough ball forms. Wrap in plastic wrap and place in the refrigerator for a couple hours or overnight.

Divide the dough in half. Roll out one half of the dough to fit in a pie pan. Lightly spray the pan with non-stick cooking spray and place the crust in the pan. Use a fork to poke holes in the bottom.

In a small bowl stir together the milk, corn starch, sugar, and vanilla extract. Set aside.

Wash the strawberries. Cut off all the tops. Then slice into thin pieces. Pour the sugar mixture over the strawberries and stir so that every piece gets coated in sugar. Pour the strawberries into the prepared pie crust.

Preheat the oven to 375°F. Use the remaining pie dough to create a decorative top. You can add lattice or shapes. I chose to cover my pie in tiny triangles, because I just have tons of time on my hands.

Bake for about one hour, until the top crusts look brown and flaky, and the filling mixture looks bubbly. If you like the ooey gooey texture, serve this pie warm. If you want your pie filling to be set a little more (like mine), allow it to cool all the way before slicing into it.