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1
Make the pastry In the bowl of a stand mixer fitted with the paddle, combine the flour, sugar and salt and mix at low speed.
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2
Add the butter and mix at medium speed until almost incorporated, with some pecan-size pieces remaining, about 1 minute.
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3
In a small bowl, whisk the egg yolks with the milk.
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4
With the machine on, drizzle the egg mixture into the flour mixture and mix until the pastry just starts to come together, about 30 seconds; it will be crumbly.
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5
Scrape the pastry onto a lightly floured work surface and gather it together.
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6
Using the heel of your hand, smear the pastry against the work surface to work in the butter.
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7
Form the pastry into a 1-inch-thick disk, cover in plastic wrap and refrigerate until firm, at least 1 hour.
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8
Preheat the oven to 350.
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9
Grease an 8-inch-square baking pan with baking spray and line with parchment paper, leaving 3 inches of overhang on all sides.
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10
Cut one-third of the pastry off of the disk.
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11
On a lightly floured surface, using a lightly floured rolling pin, roll out the smaller piece of pastry to an 8-inch square; transfer to a parchment paperlined baking sheet and refrigerate.
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12
Roll out the larger piece of pastry to a 12-inch square, about 1/4 inch thick.
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13
Ease the pastry into the prepared pan, pressing it into the corners and up the sides; trim the excess pastry, leaving no overhang.
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14
Line the pastry with parchment paper and fill with pie weights.
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15
Bake for about 30 minutes, until just pale golden and set.
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16
Remove the pie weights and parchment paper.
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17
Transfer the pan to a rack and let the crust cool completely.
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18
Make the pie In a medium bowl, toss the strawberries with the granulated sugar, cornstarch, orange zest and salt.
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19
Spread the filling in the pastry crust.
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20
Cover with the chilled piece of pastry crust, gently pressing it down around the edges.
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21
Brush the top with the beaten egg and sprinkle with the sanding sugar.
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22
Using a sharp paring knife, make six 2-inch-long slits in the top pastry.
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23
Bake for about 50 minutes, until the crust is deep golden.
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24
Transfer the pan to a rack to cool, at least 3 hours.
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25
Carefully lift the pie out of the pan and transfer to a platter before serving.
