• In a medium sized bowl, make the crust by combining the flour and salt. Cut the butter into cubes and add them to the flour mixture. Use a pastry cutter to chop the butter until it forms small clumps.
• Pour cold water into the bowl and then add the honey. Stir to combine. Use your hands to mix the dough, forming it into a ball.
• Place a couple sheets of parchment paper on the counter and wrap plastic wrap around a rolling pin. (You can instead lightly dust the counter and the rolling pin with flour, if preferred) Set the dough on the parchment paper and use the pin to roll it into a rectangle shape, leaving it about ¼'' in thickness.
• Next, use a knife and cut the dough in half. Take your mini pie tins and gently place the dough inside each one. Press down and shape the dough inside and around the top of the tin. Use a fork to prick the bottom of each pie a few times.
• Preheat the oven to 375°F.
• Cover each pie tin with plastic wrap and place them in the freezer for 5 minutes. Meanwhile, cover a baking sheet with foil. Remove the tins from the freezer and place them on the baking sheet. Par-bake the crusts for 15 minutes and then remove them from the oven.

Strawberry Filling Instructions

• While the crusts par-bake, make the filling. Slice the strawberries and add them to a medium bowl. Drizzle the lemon juice on top and stir. Then add the honey and mix until all strawberries are coated.
• Next, add the tablespoon of flour. Gently toss, covering the strawberries until the flour looks dissolved.
• Fill each par-baked pie crust with strawberries, topping them off with any remaining juice in the bowl. Bake in the oven at 375°F for 20 minutes or until the crust is a light golden color.
• Allow the pies to cool before serving.