Remove butter from the freezer and grate, using a box grater. Using your hands, combine the butter with the flour mixture, breaking it into the flour until mixture resembles coarse crumbs.
Add 3 tablespoons cold water and mix with a spatula, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are ok).
Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Cover the dough with plastic wrap and refrigerate while the filling is being prepared.
Preheat oven to 375°F and line a baking sheet with parchment paper.
For the Strawberry Filling:
In a large bowl, combine the halved strawberries, light brown sugar, honey, corn starch and vanilla extract.
Remove dough from the fridge and on a lightly floured surface, roll the dough out into an 12-inch circle. Transfer the dough to the prepared baking sheet by wrapping it around the rolling pin and unrolling over the sheet.
Arrange the strawberry filling over the dough, leaving about 3 inches from the edges. Lift the edges up and fold up and over the berries.
Brush the crust with egg wash and sprinkle with sugar (optional).
Bake for 40-45 minutes, until golden brown.
Remove from the oven and cool for 3-5 minutes. Serve with a scoop of vanilla ice cream and some fresh thyme sprigs.