6 Tbsp butter
2 Tbsp shortening
1 c flour
1/2 tsp salt
4 Tbsp cold water, more if needed
Cube the butter and place it and the shortening in the freezer for fifteen minutes.
In a medium bowl, combine the flour and salt. Add the frozen butter and shortening, and press with your fingers (or a pastry blender or a fork or a pair of knives or however your grandma taught you) until it is the texture of coarse meal. Add the water a little at a time and mix/knead just until incorporated. Wrap in plastic wrap and refrigerate at least 30 minutes.
After 30 minutes, place the dough on the counter to soften for 5 minutes. On a well-floured surface, roll the dough until it is large enough to fit in a 9" pie tin - about 11-12" in diameter. As you roll, check often to see that the dough is not sticking to the counter and apply more flour as needed.
Roll the dough around your rolling pin and lay it in the pie tin. Form a decorative boarder, if you wish. Place in freezer.
1/2 cup brown sugar, packed
1/2 cup flour
3/4 teaspoon cinnamon
4 tablespoons unsalted butter, cold & cubed
1/4 c oats
Combine all ingredients in a medium bowl and press until the texture of coarse crumbs. Place in freezer briefly while you prepare the pie filling.
Strawberry Vanilla Pie Filling
3/8 c sugar
Scrapings of one vanilla bean
1/4 c flour
2 Tbsp cornstarch
1/2 tsp salt
1 1/2 qts strawberries, hulled and halved
Preheat oven to 350F.
Combine the sugar and vanilla seeds in a bowl. Press with fingers to incorporate, then stir in the flour, cornstarch and salt. When well-mixed, add the berries and toss to coat. Pour into frozen crust and top with crumble. Bake until you see juices bubbling through the crumble in the center, about 1 hour and 15 minutes.