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Preheat oven to 350 degrees.
Line the bottom and sides of a 9-inch pie plate with a store-bought pie crust.
In a large bowl, combine 1 cup of sugar with ⅓ cup of flour and salt. Whisk to combine.
Add the beaten eggs, sour cream, and vanilla extract, and whisk until well combined.
Add the strawberries to a large bowl and top with cornstarch. Gently stir with a spatula and try to coat all the pieces.
Transfer the strawberries to the prepared crust. Distribute evenly.
Top the strawberries with the custard mixture.
In a medium bowl, combine both white and brown sugar, cinnamon, and ¾ cup flour. Stir to combine.
Add the butter, using a fork or pastry cutter combine the mixture until it resembles coarse crumbs. You can also use your hands to mix it.
Sprinkle the streusel on top of the pie.
Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. If the crust starts to brown more than you prefer, place foil over the crust and continue baking.
Remove from oven and place pie to cool on a wire rack.
After completely cooled, refrigerate for at least 3-4 hours for the custard to settle.
Serve with vanilla ice cream and garnish with fresh mint leaves.