In a large mixing bowl, place the flour, 3/4 cup cubed butter, and water.

Mix with your hands until everything is combined and the dough becomes one solid mass.

Turn the dough onto a well-floured board and form into a disk.

Wrap the disk with plastic and refrigerate for at least 1 hour.

Preheat oven to 400 F.

In the meantime, prepare your strawberries.

In a large pan, over medium heat, melt 2 Tbsp. butter, honey, and chopped mint.

Add 1 lb. sliced strawberries, and cook until heated through and caramel-y. The berries will break down into a thick sauce. Some of the berries will maintain their shape, we want this. Cook for about 10 minutes. Remove from heat.

Remove dough from the refrigerator.

Place a piece of parchment on a baking sheet, then roll out the dough on the parchment to form a 12 inch circle.

Leaving about 1 1/2 inches around the perimeter, spread the strawberry mint mixture in the center of your dough. Top with remaining strawberries.

Gently fold the border up and around the berries, pleating to make a circle.

Brush milk around the edges of the dough and sprinkle the entire crostata with sugar.

Bake for 40 minutes until the crust is golden.

Allow to cool.