Step 1

To make the crust, whisk to combine flour, sugar, and sea salt in a large bowl. With a course grater, grate in the butter. Rub into flour mixture with fingertips until well combined. Drizzle in ice water a little at a time, folding into flour mixture with a silicone spatula. Add just enough so that the mixture holds together in a rough, floury ball.

Step 2

Turn dough out onto a lightly floured surface and gather into a disk. Cover tightly with plastic wrap. Chill dough in fridge for 30 minutes or as long as 5 days.

Step 3

On a lightly floured piece of parchment paper, roll crust into a 14-inch circle. Fold into quarters and then unfold in a 10-inch metal pie pan. Press dough into pan. Trim crust to a 1-inch overhang, tuck edges under along the rim and crimp. Set pie crust in freezer for 30 minutes or longer.

Step 4

Preheat oven to 425 degrees Set a large rimmed baking sheet in oven to preheat as well.

Step 5

In a large bowl, fold to combine strawberries, sugar, lemon zest, ground tapioca, and sea salt. Set aside while you prepare crust.

To make the crumb topping, in a medium-sized bowl, combine oats, flour, sugar, and sea salt. Chop butter into little pieces; rub into mixture with fingertips. Set crumb topping in the fridge until needed for the pie.

Step 6

To assemble pie, take crust out of the freezer, and working quickly, spoon filling into pie shell, and mound crumb topping in the center (it will seem like a lot, but cooks down considerably).

Step 7

Set pie on preheated baking sheet, slide into oven, and bake about 60 minutes or until crust is a deep golden hue and the filling is bubbling. If needed, tent sides with aluminum foil to prevent crust from burning.

Step 8

Cool 2 - 3 hours, slice, and serve with a scoop of vanilla ice cream.