Preheat the oven to 425℉. Place one pie crust in the bottom of a 9" pie plate (I prefer deep dish pie plates for this recipe)

In a large bowl, stir together sugar, flour, and cinnamon. Then mix in the strawberries. Let sit for ten minutes until the strawberries are muddled.

Pour the filling into the pie plate and top with the butter pieces. Cover with the top crust and cut slits in the top to vent the steam. Seal and flute the edges. Brush the milk over top and then sprinkle with the sugar.

Bake for 30 minutes at 425℉. Then lower the temperature to 350℉ and bake for another 10-15 minutes, until the top of a light golden brown and the filling is bubbly. The total time will be determined by the heat in your oven, so keep and eye on the pie towards the end of the baking time.