In a large bowl, whisk together flours, sugar, baking powder and salt.

Cut in the butter and whisk and blend with a fork until mixture resembles coarse crumbs. Add the beaten egg and whisk into the flour mixture with the fork.

Add ice water, 1 tablespoon at a time, tossing with a fork after each addition. Add enough water so the dough sticks together without being crumbly. The dough will be a bit wetter than regular pie dough.

Divide dough into two pieces, flatten into disks about 1-inch thick, wrap well with plastic wrap and refrigerate for about an hour.

In a large, heavy saucepan, combine the strawberries, honey and cornstarch and stir to mix well.

Place over medium heat and cook until thickened and bubbly, stirring frequently, about 5 to 10 minutes.

Remove from heat, cover and chill along with dough until ready to use.

Remove dough from refrigerator one disk at a time. Knead dough on a lightly floured surface a few times.

Roll each round out to about 6 inches in diameter and about 1/8 inch thick (or to a width that you prefer).

In a small bowl, beat the egg. Using a pastry brush or your finger, run a line of egg wash along the edge of each piece of dough, going halfway around the circle.

Mound a generous tablespoonful of filling in the center of each piece of dough. Fold dough in half over the filling and press with your fingers to seal. Crimp edges with the tines of a fork.

Transfer pies to the prepared baking sheets. Brush the top of each pie with the beaten egg and sprinkle with the coarse sugar. Using a sharp knife, cut a small x into the middle of each pie.

Bake for 18 to 22 minutes, or until crust is golden brown and filling is slightly bubbly and oozing out of the holes. Remove from oven and let cool slightly before serving. Serve warm.