Prepare the pie crust according to directions (see notes for my favorite recipe!)
Cool crust completely.
While the crust is cooling, combine sugar, flour, salt, milk, and champagne in a saucepan. Heat over medium-high heat until the mixture begins to bubble (it will thicken quite a bit).
Reduce heat and cook, stirring constantly, for 2 more minutes.
Remove from the heat. Gradually add ½ cup of the hot mixture to the beaten eggs, stirring constantly.
Return the egg mixture to the saucepan and heat over medium-high heat, stirring constantly, until boiling.
Remove from heat and pour into cooled pie shell and cool in fridge until chilled, at least 2-4 hours.
Once filling has set, top pie with sliced strawberries.
In a small bowl, combine champagne and powdered sugar to form glaze.
Pour desired amount of glaze overtop of the strawberries.
Slice and serve! Store in refrigerator. Pie should be served cold.