Preheat the oven to 375°F (190°C). Spray mini muffin pan with a cooking spray.
In a small bowl, combine chopped strawberries, honey, lemon juice and tapioca starch.
On a lightly floured surface, roll out the pie dough into 1/8-inch thin disk. (If you're using store-bought pie crust, then simply roll it out.) Using 3-inch cookie round cutter, cut out 20 circles. Gather the scraps and roll out a thin disk. Now, using 2-inch round cookie cutter, cut out 20 circles.
Mold 3-inch pie crusts into mini muffin cups. Fill each pie with 1 teaspoon of strawberries.
Brush on beaten egg around the pie crust edges and place 2-inch pie circles.
Using a fork, press the edges of the pie together. And brush the tops of each pie with beaten egg.
Make a small slit on each pie and sprinkle some turbinado sugar, if desired.
Bake for 15-18 minutes, or until golden brown.
Cool the pies in the pan for about 30 minutes. Then remove from pan and serve with whipped cream on the side.