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1
Make the crust: Combine the butter and cream cheese in a food processor and process until smooth.
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2
Add the flour and salt and process just until the mixture comes together into a ball.
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3
Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
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4
Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine.
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5
Add the melted butter and stir until thoroughly incorporated.
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6
Refrigerate the topping until chilled, at least 30 minutes.
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7
Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan).
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8
Trim the excess dough.
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9
Return the pie crust to the refrigerator for 20 minutes.
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10
Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes.
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11
Remove the foil and weights and let the crust cool on a wire rack.
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12
Increase the oven temperature to 375 degrees F.
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13
Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl.
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14
Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries.
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15
Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown.
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16
Transfer to a rack to cool to room temperature before serving.
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17
Photograph by Steve Giralt
