In a food processor, pulse the flour, sugar and salt once. Add in the butter and pulse until pea size crumbs form. Pulse in the egg and slowly add in water as needed to make the dough stick together.
Divide batter in half, roll to a thick disk and place in the fridge for at least an hour.
for the Filling
Place all ingredients in a bowl and gently turn to coat berries in honey and cornstarch.
Preheat oven to 350 deg F.
Roll one crust to ⅛ thickness on a lightly floured surface. Place the crust on a cookie sheet and mound half the fruit into the center leaving room around the edges. Gently lift the edges and fold over the berries.