Preheat your oven to 425°. Roll out the double pie crust into two 1/8" thick pieces. Cut the crust into eight 5-6" circles. Press the crust into 8 greased mini pie tins. Pinch the edges oof the crust and poke holes in the bottom using a fork. (This will prevent large bubbles forming in the crust.) Brush with the beaten egg white over the crust and bake at 425° for 10-15 minutes, or until golden brown. Allow to cool to room temperature.

Puree 2 cups of strawberries in a food processor and add the sugar, flour, cornstarch, salt and water. Pour mixture into a small saucepan and bring to a boil and cook for one minute or until thickened. Allow to cool for 5 minutes.

Meanwhile, beat the cream cheese, lemon zest, lemon juice and honey until smooth. Spoon a tablespoon of the cream cheese mixture into bottom of each pie crust, being sure to coat the bottom of each crust entirely.

Arrange 1 cup of strawberries evenly on top of the cream cheese mixture on each pie. Spoon the syrup over the strawberries so they are coated entirely. Serve immediately, or refrigerate up to one day.