Step 1

Make the crust: Pulse almonds in a food processor until finely ground, 15 to 18 times. Add sugar, flour, and salt, and pulse to combine. Add butter, and pulse until it resembles coarse meal with several pea-size pieces remaining, 6 to 8 times. Add water, 1 tablespoon at a time, pulsing to pull dough together into a crumbly pile (add up to an additional 1 tablespoon of water if needed).

Step 2

Turn dough onto work surface and press into a ball; flatten into a disk. Wrap disk in plastic and chill at least 2 hours or up to overnight.

Step 3

Make the almond crumble: Combine almonds, oats, flour, brown sugar, lemon zest, and salt in a bowl. Cut butter into flour mixture with two forks or a pastry blender until butter is incorporated and mixture forms small clumps. Chill at least 1 hour or up to overnight.

Step 4

Preheat oven to 375°F with one rack in the middle and one rack in the lowest position. Line a rimmed baking sheet with foil. Roll out dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate; fold edges under to align with the rim of the plate and crimp; freeze 20 minutes. Line pie shell with aluminum foil and fill with pie weights or dry beans. Bake, on lowest rack, until edges are set, 24 to 26 minutes. Carefully remove foil and pie weights and prick bottom of pie shell several times with a fork. Return to oven and bake until edges are golden brown and bottom is dry, 7 to 10 minutes. Cool completely on a wire rack; reserve baking sheet.

Step 5

Make the filling: Increase oven temperature to 400°F. Combine sugar, nutmeg, cardamom, cornstarch, and salt in a bowl. Add lemon juice and strawberries and toss to coat. Spoon into parbaked pie shell, pressing berries into an even layer, and top with crumble topping. Place on reserved baking sheet.

Step 6

Bake, on middle rack, 30 minutes. Reduce oven temperature to 375°F, cover with aluminum foil, and bake until juices are bubbly around the edges and streusel is deep golden brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, at least 2 hours.