PREHEAT oven to 357ºF.
ADD strawberries, honey, tapioca starch, lemon juice, vanilla extract, and salt to a medium bowl. Mix until incorporated and set aside.
MIX 1 box Simple Mills Artisan Bread Mix, coconut sugar, and salt together in a medium bowl.
ADD the butter chunks and cut in with a pastry knife or two knives until the butter is the size of small pebbles.
POUR in the whisked egg and cold water, starting with 1 tablespoon of water at a time and adding more if the dough is dry. Mix until it comes together in the shape of a ball.
DUST a piece of parchment paper with tapioca starch and place the dough on it and sprinkle the top with more tapioca starch.
ROLL out the dough until it is about ¼ inch thick.
SPOON the strawberries in the center of the dough leaving a 1-inch border around the edge. Be careful not to add too much juice. It is okay if there is a good amount of juice left.
FOLD sections of the dough over the strawberries, leaving some espoused in the center. If the dough cracks, add a little bit of water or egg wash to seal it up with your fingers
POUR a few spoonfuls of the reserved strawberry liquid over the top of the strawberries and brush the crust with an egg wash.
BAKE for 35-45 minutes, or until the crust is golden brown and the strawberries are bubbly. Cool for 5-10 minutes to allow the filling to set.
SERVE warm with lemon zest, mint, and vanilla ice cream.