Place a rack in the middle of the oven; preheat to 350° F. Place strawberries in a single layer in a 9x13-inch baking dish; add honey, salt, and pepper, and toss gently to coat. Bake 45-50 minutes or until syrup begins to thicken, stirring every 15 minutes. Remove from oven and swirl in coconut oil and basil; let cool completely, about 30-45 minutes.

Place flours and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles coarse meal. In a small bowl, whisk together egg, egg yolk, apple cider vinegar, honey, and 4 tablespoons of ice-cold water. Drizzle the egg mixture over the flour mixture. Pulse until mixture begins to hold together. If dough is too dry, add another 1-2 tablespoons of water, 1 tablespoon at a time, and pulse. Gather dough into a ball and divide into three equal portions.

Working with one piece of dough at a time, roll it to ⅛-inch thickness between two pieces of parchment paper. (Cover remaining dough with plastic wrap until ready to use.) Using a round biscuit cutter or an upside-down glass, cut circles that are approximately 4 inches in diameter. Place about 2 heaping teaspoons of strawberry-basil filling in the center of each dough circle. Gently fold dough over filling. Press edges together with a fork to seal. Transfer to a parchment paper-lined baking sheet. Re-roll scraps as needed.

Whisk together egg and 1 tablespoon of water. Brush pies with egg mixture. Cut 1-2 slits in top of each pie and sprinkle with sugar, if using.

Bake at 375°F for 20-23 minutes, or until golden brown, rotating pan halfway through. Transfer from the pan to a wire rack, and cool 15 minutes.