• Preheat your oven to 350℉

Make the Streusel

• In the bowl of a stand mixer fitted with a paddle, mix all of the streusel ingredients just until combined. Form into one or two blocks, wrap in plastic and refrigerate or freeze until hard ( approximately 2 hours).
• When ready to use the streusel, remove it from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. If you have kept it in the fridge you should be able to use it right away.

Pie Crust

• Roll out the dough into a circle large enough to fit a 9-inch deep dish pie plate. Carefully transfer the dough to the pie dish and press it gently against the bottom and sides. Trim or crimp any excess dough hanging over the edges.
• Dock the bottom of the pie crust with a fork. This involves gently poking holes all over the bottom of the crust. This will prevent the crust from puffing up too much during the par baking process.
• Line the pie crust with parchment paper, aluminum foil, or heavy duty BPA free plastic wrap (see notes). Make sure the paper or foil covers the entire crust, including the edges. This will prevent the crust from browning too quickly.
• Fill the lined crust with pie weights or dried beans. These weights will help to weigh down the crust during baking and prevent it from puffing up too much or sliding down in the pan. Make sure they are evenly distributed across the entire surface of the crust.
• Place the pie dish with the weighted crust in the preheated oven.
• Bake the crust for about 10 minutes. This initial baking time will help set the crust and prevent it from becoming soggy when adding the filling later.
• After 10 minutes, carefully remove the parchment paper or foil and the pie weights or beans. Set them aside for later use.
• Return the empty pie crust to the oven and bake for an additional 5-7 minutes, or until the crust looks dry and beginning to firm up. Remove from the oven and set aside.

Filling

• Combine the sugar and cornstarch in a small bowl and mix well.
• In a large bowl, combine the halved strawberries, lime juice, and lime zest (if using). Add the cornstarch mixture and toss everything together until the strawberries are well coated.
• Pour the strawberry filling into the prepared pie crust, spreading it out evenly.
• Take a box grater and grate the frozen streusel over a piece of parchment or directly onto your pie. The grated streusel will have a fine, crumbly texture, make sure to spread it evenly over the surface of your pie.
• Place the pie dish on a baking sheet to catch any drips, and then transfer it to the lower rack of your preheated oven.
• Bake the pie for about 40-45 minutes, or until the crust is golden brown and the strawberry filling is very bubbly. Check your pie after 30 minutes and if it is getting too dark cover it with foil for the remaining cooking time.
• Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour to set before serving.
• Serve the whole strawberry pie at room temperature or slightly chilled. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.