1 1/2 c Flour, all-purpose
2 tb Sugar, granulated
1/2 ts Salt
1/3 c Oil, vegetable
3 tb Milk, whole
1 c Sugar, granulated
2 tb Flour, all-purpose
2 ts Lemon peel; grated
1/4 c Lemon juice
1 tb Butter; melted
1 c Milk, whole
3 lg Eggs; seperated, room temp
1 pt Strawberries; reserve 5,
1/2 c Strawberry jam, seedless;
Heat oven to 325. Have a 9-inch pie plate ready.
Crust: Mix flour, sugar and salt in a large bowl. Add oil and milk.
Stir with a fork until well blended. (Mixture will be crumbly.)
Scatter evenly in ungreased pie plate. Press over bottom and up
sides. Press edges into a plain rim.
Lemon Filling: Mix sugar, flour and lemon peel in a large bowl.
Whisk in lemon juice, butter, milk and egg yolks until blended. Beat
egg whites in a large bowl with electric mixer until stiff peaks form
when beaters are lifted. Stir gently (fold) into lemon mixture. Pour
Bake 35 to 40 minutes until a pick inserted near center comes out
clean and top is golden.
Cool completely on wire rack. Cover and refrigerate up to 2 days.
UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries on pie
beginning at outer edge and leaving a 2 1/2 inch circle empty in
center. Fill circle with reserved whole berries. Brush sliced and
whole berries with melted jam. Refrigerate until serving.