For the pastry dough: Use a food processor to combine flour and salt, pulsing to combine. Add in the butter pieces. Pulse until the mixture resembles coarse sand. Add the mascarpone, lemon zest, and lemon juice and pulse. Add the ice water and run the machine until the mixture is moist but does not form a ball. Turn the dough out on a sheet of plastic wrap and use the plastic wrap to help form a disk. Wrap the dough and refrigerate for 20 minutes.
Preheat the oven to 400ºF.
For the strawberry filling: in a medium bowl combine strawberries, sugar, lemon zest, lemon juice, cornstarch, and a pinch of salt. Gently toss to coat and let sit 10-15 minutes, until the strawberries begin to release their juices. Add in the sliced basil.
For the mascarpone, use a small bowl to stir together the mascarpone, powdered sugar, lemon zest, and a pinch of salt until smooth.
Roll out the pastry dough to about 1/2" thick in a circular shape on a sheet of parchment paper. Transfer the dough and parchment paper to a baking sheet.
Spread the mascarpone mixture on the pastry dough, leaving a 1 1/2"-2" border. Spoon the strawberry mixture over the mascarpone. Fold in the edges of the dough over the fruit. Brush the edges with beaten egg. Sprinkle with raw sugar.
Bake for 35-45 minutes until crust is a deep golden brown. Let cool for 20-30 minutes to allow the fruit to set. Garnish with more basil or a drizzle of honey.
