Place the flour, sugar, and salt in the bowl of your food processor and pulse about 5 times until combined. Add the cubed butter and pulse in short, quick pulses (do not process!) until it resembles coarse meal or peas. You want to see clumps of butter — that’s a good thing.

Prepare the pie crust as directed. Shape it into a disc and wrap it in plastic wrap, then chill for about 30 minutes prior to rolling to relax the gluten and chill the butter back up.

Once chilled, unwrap the dough and place on a lightly floured work surface. Sprinkle flour over the dough and rolling pin, then roll the dough out from the middle to the outer edge, going in about 10 minute intervals clockwise around to form a circle. After every couple of rolls, make sure to lift the dough and sprinkle more flour underneath to prevent sticking. If the dough does stick, scrape any bits of dough from your work surface as it's a magnet for even more sticking.

Roll the dough until it's large enough to hang over the edge of your 9" pie pan by a couple of inches. Once it's large enough, use your rolling pin to gently roll the dough around it, and unroll it right into your pie plate.

Tuck the dough gently into the inside of the pie pan, then use a bench scraper or knife to trim the edges around the top of the pie. It’s ok to leave a little extra for crimping, etc. as the top does shrink a bit. From there, crimp your edges as best as you can, or use the scraps to cut out decorative shapes. Chill the crust while you prepare the filling and the crumble.

Place the pears, sugar, cornstarch, ginger, and lemon juice in a medium bowl and toss gently to combine.

Place the oats, flour, brown sugar, cinnamon, cardamom, and pinch of salt into a small bowl and stir to combine. Cut in the cubes of butter with two forks, a pastry blender, or your fingers, until it is in pea-sized clumps.

Preheat the oven to 400 degrees. Place the pie plate on top of a rimmed baking sheet lined with foil in case the juices overflow. Pour in the pear filling evenly, and sprinkle the streusel over the top.

Bake for 20 minutes, then reduce the heat to 350 degrees and continue baking for another 30-40 minutes or until the filling is bubbly and the top has browned. Cover the edges of the pie with a pie shield or foil if the outer edges are browning too quickly. Cover the entire pie loosely with foil if the crumble browns too quickly as well.

Remove from heat and let stand about 2 hours before cutting in order for the fruit to set. Serve warm or at room temperature and enjoy!