In a large mixing bowl, combine all-purpose flour, salt, and sugar for the pie crust. Cut in chilled unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form it into a disc, wrap in plastic, and chill for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out your chilled dough on a floured surface until about 1/8 inch thick, then fit it into a 9-inch pie pan. Trim excess dough and chill the pan.

In a medium saucepan, combine cranberries, granulated sugar, brown sugar, flour, orange zest, orange juice, vanilla extract, cinnamon, and salt. Cook over medium heat for about 10 minutes until thickened. Remove from heat and cool slightly.

In a separate bowl, mix rolled oats, brown sugar, flour, cinnamon, and salt for streusel. Cut in cold butter until crumbly. Set aside.

Pour the cranberry filling into the prepared pie crust and sprinkle streusel topping over it.

Bake for 40 to 45 minutes until filling bubbles and topping is golden brown. Cover edges with foil if browning too quickly.

Cool at room temperature for at least 2 hours before serving. Enjoy!