Preheat oven to 375°F 190°C, place rack in the center, lightly grease a 9 inch pie dish with applesauce or neutral oil.

In a large bowl, mix whole wheat flour, rolled oats, and sea salt until evenly combined.

Add applesauce, maple syrup, and cold water, mix until clumps form, then knead 2 to 3 minutes until cohesive, adjusting with water or flour as needed.

Divide dough in half, roll one portion into an 11 inch circle, press into pie dish, and trim edges neatly.

In a medium bowl, toss strawberries, blueberries, honey, cinnamon, and nutmeg until glossy, then rest 5 minutes.

Spoon fruit filling and juices evenly into the prepared crust.

Roll remaining dough into a 10 inch circle, cut into 1 inch wide strips, repairing cracks as needed.

Arrange strips in a criss cross lattice, gently curving some for a swirl effect and sealing edges.

Bake 35 to 40 minutes until crust is golden and filling bubbles, covering edges with foil if browning too fast.

Cool on a wire rack for at least 2 hours until filling sets and slices hold cleanly.