Strawberry pie with oat streusel

This is my lazy pie recipe. Great for limited counter space and lazy folks, like me.



Preheat oven to 400F.

Crust
1 1/3 c. whole wheat pastry flour
1 tsp. unrefined cane sugar
pinch of salt
1/2 c. vegetable shortening, non-hydrogenated
1/2 c. cold water
1 tsp. apple cider vinegar

Mix the vinegar into the water and set aside in the refrigerator. Sift together the flour, sugar, and salt in a medium bowl. Cut the shortening into small chunks and add it to the flour. Using your fingers, a fork, or a pastry blender (if you want to get fancy), crumb the shortening into the flour until it becomes a course meal. Mixing the dough with your hand, slowly add a spoonful of the water mixture at a time, just until the dough comes together. You won't need all of the water.

Tear off a piece of the dough and starting at the middle of a 9" pie pan (the cool kids use glass), press the dough outwards until it's about 1/4" thick. Continue to add and press pieces of dough until you've covered the dish (sides, too!) Don't fret if it's ugly; no one's going to see it.

Filling
2 lbs. strawberries, quartered (or substitute other berries, stone fruits, etc.)
2 tbsish agave nectar (this amount will vary depending on how sweet you like your pie and the fruit you started out with)
2 tbs. arrowroot powder
1 tbs. lemon juice
a couple passes on the microplaner of nutmeg

Mix together in a large bowl, being careful to not beat up the fruit too much, then pour into the prepared crust.

Streusel
1 c. rolled oats
1 c. whole wheat pastry flour
1/3 c. unrefined cane sugar
1 tbs. cinnamon
pinch of salt
1/4 c. canola oil

Mix together dry ingredients, then add oil. Sprinkle over the pie.

Bake for 30-35 minutes.

Variations: The streusel topping is a great quick dessert when sprinkled over your fruit of choice in a small baking dish. Yay for fruit crisps!