Step 1

Pulse 1/3 cup of the roasted almonds in a food processor until finely ground, about 15-18 times.

Step 2

Add 1 teaspoon of the sugar, 1 cup of the flour, and 3/4 teaspoon of the kosher salt to the ground almonds and pulse to combine.

Step 3

Add 1/2 cup of the cold butter and pulse until it resembles coarse meal with several pea-size pieces remaining, six or eight pulses.

Step 4

Add the ice water, 1 tablespoon at a time, pulsing to pull the dough together into a crumbly pile.

Step 5

Turn the dough onto a work surface and press it into a ball.

Step 6

Flatten the ball into a disk and wrap it in plastic.

Step 7

Chill the dough disk for at least 2 hours and up to overnight.

Step 8

Combine the remaining almonds, the oats, 1/3 cup of the remaining flour, the brown sugar, the lemon zest, and 1/2 teaspoon kosher salt in a bowl.

Step 9

Cut the remaining butter into the flour mixture with two forks or a pastry blender, until the butter is incorporated and the mixture forms small clumps.

Step 10

Chill the almond crumble mixture for at least 1 hour and up to overnight.

Step 11

Position one oven rack in the lowest position and one oven rack in the middle position.

Step 12

Preheat the oven to 375 degrees F.

Step 13

Line a rimmed baking sheet with foil.

Step 14

Using the extra flour, lightly dust a work surface, then roll the dough out onto the surface, working it into a 12-inch circle.

Step 15

Transfer the dough circle to a 9-inch pie plate, folding the edges under to align with the rim of the plate and crimp.

Step 16

Freeze the crust for 20 minutes.

Step 17

Line a pie shell with foil and fill it with pie weights or dry beans.

Step 18

Bake the crust on the lowest oven rack until the edges are set, about 24-26 minutes.

Step 19

Carefully remove the foil and the pie weights and prick the bottom of the pie crust several times with a fork.

Step 20

Return the crust to the oven and bake until the edges are golden-brown and the bottom is dry, about 7-10 minutes.

Step 21

Cool the crust completely on a wire rack, reserving the baking sheet.

Step 22

Increase the oven temperature to 400 degrees F.

Step 23

Combine the remaining sugar, the nutmeg, the cardamom, the cornstarch, and the remaining salt in a bowl.

Step 24

Add the lemon juice and the strawberries to the spice mixture and toss to coat.

Step 25

Spoon the strawberry mixture into the pie crust, pressing the berries into an even layer.

Step 26

Top the strawberry filling with the crumble.

Step 27

Place the pie plate on the reserved baking sheet and bake on the middle rack for 30 minutes.

Step 28

Reduce the oven temperature to 375 degrees F.

Step 29

Cover the pie with foil and bake until the juices are bubbly around the edges and the crumble is deep golden-brown, about 25-30 minutes.

Step 30

Transfer the pie to a wire rack to cool completely, about 2 hours.

Step 31

Serve topped with the vanilla ice cream.