To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.

Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.

Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.

Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

To make the filling: De-stem and slice strawberries and add to a large bowl. Add the cane sugar, honey, flour, cornstarch, and cinnamon and mix to combine completely. Set aside.

To make the topping: In a small dish, add the honey and water. Microwave for about 5 to 10 seconds to melt the honey. Set aside.

Using a pastry brush, brush the boarder of the dough with the honey mixture. Sprinkle with turbinado sugar.

Bake for 35 to 40 minutes or until the crust is golden brown. Allow to cool completely on the baking sheet.

Store in a cool fry place for up to 3 days.