6tablespoonscold unsalted butter,cut into small pieces
Strawberry Filling
2poundsstrawberries,hulled and halved or quartered (depending on the size)
1/2cuppacked light brown sugar
1/4cupgranulated sugar
2teaspoonsinstant tapioca
1tablespoonfresh lime juice
1/2teaspoonground cardamom
Instructions
Roll the pie dough into a 12-inch round. Fit into a 9-inch pie dish and crimp the edges. Place in the refrigerator until needed.
In a bowl, combine the oats, flour, brown sugar, salt, allspice and ginger. Using a fork or your hands, work the butter into the mixture until it is crumbly. Refrigerate until needed.
Place the rack in the oven to the lower third. Place a baking sheet in the oven and preheat the oven to 400ºF.
Combine the strawberries with the brown sugar, granulated sugar, tapioca, lime juice and cardamom in a large bowl. Stir until the strawberries and coated and the tapioca dissolves.
Spread the strawberries in the prepared crust. Top evenly with the crumble topping. Place the pie on the hot baking dish in the oven. Bake until the crust is golden brown and the pie is bubbling around the edges, 45-55 minutes. Remove from the oven and allow to cool for at least 4 hours. Store in the refrigerator.