Strawberry Streusel Pie

Ingredients:

Cake

• 110 g chilled unsalted butter
• 90 g chilled cream cheese
• 1 and 1/4 cups of premium flour + extra for working with the dough
• A pinch of salt

Streusel

• 3/4 cup rolled oats
• 0.5 cups premium flour
• 1/3 cup sugar
• 55g unsalted butter, melt and let cool slightly

Filling

• 900 g strawberries, hulled and quartered
• 0.5 cups of sugar
• 2 tsp freshly squeezed lemon juice
• 2.5 tbsp cornstarch
• 1/4 tsp. grated orange zest

Preparation:

1. Cake:
   
   Combine the butter and cream cheese in a food processor and pulse until smooth. Add the flour and salt and pulse until the mixture forms a ball. Turn the dough out onto the counter, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Meanwhile, prepare the streusel.:
   
   In a small bowl, combine the oats, flour, and sugar. Add the melted butter and mix thoroughly. Refrigerate the streusel until completely chilled, at least 30 minutes.
3. Preheat oven to 350°F (175°C). On a floured work surface, roll out the dough to a 0.3 cm thickness and line a 22-25 cm (9-10 in) tart pan with a removable bottom. (A springform pan can also be used.) Trim off any excess dough. Refrigerate the pan for 20 minutes. Line the dough with foil, fill with pie weights or dried beans, and bake until light golden brown, about 18 minutes. Remove the foil and weights and let the cake cool on a wire rack. Increase the oven temperature to 375°F (190°C).
4. Prepare the filling:
   
   Combine strawberries, sugar, lemon juice, cornstarch, and orange zest in a bowl. Spoon the strawberry filling into the crust and spread the streusel evenly over it. Bake in the center of the oven for 1 hour, or until the filling is bubbling and the crust and streusel are golden brown. Transfer to a wire rack, let cool to room temperature, and serve.