To make the crust, whisk to combine flour, sugar, and sea salt in a large bowl. With a course grater, grate in the butter. Rub into flour mixture with fingertips until well combined. Drizzle in ice water a little at a time, folding into flour mixture with a silicone spatula. Add just enough so that the mixture holds together in a rough, floury ball.

Turn dough out onto a lightly floured surface and gather into a disk. Cover tightly with plastic wrap. Chill dough in fridge for 30 minutes or as long as 5 days.

On a lightly floured piece of parchment paper, roll crust into a 14-inch circle. Fold into quarters and then unfold in a 10-inch metal pie pan. Press dough into pan. Trim crust to a 1-inch overhang, tuck edges under along the rim and crimp. Set pie crust in freezer for 30 minutes or longer.

Preheat oven to 425 degrees Set a large rimmed baking sheet in oven to preheat as well.

In a large bowl, fold to combine strawberries, sugar, lemon zest, ground tapioca, and sea salt. Set aside while you prepare crust.

To make the crumb topping, in a medium-sized bowl, combine oats, flour, sugar, and sea salt. Chop butter into little pieces; rub into mixture with fingertips. Set crumb topping in the fridge until needed for the pie.

To assemble pie, take crust out of the freezer, and working quickly, spoon filling into pie shell, and mound crumb topping in the center (it will seem like a lot, but cooks down considerably).

Set pie on preheated baking sheet, slide into oven, and bake about 60 minutes or until crust is a deep golden hue and the filling is bubbling. If needed, tent sides with aluminum foil to prevent crust from burning.

Cool 2 - 3 hours, slice, and serve with a scoop of vanilla ice cream.