Recipe - Lemon-Strawberry Pie

CRUST
1 One half cup Flour, allpurpose
2 tablespoon Sugar, granulated
One half teaspoon Salt
1/3 cup Oil, vegetable
3 tablespoon Milk, whole

LEMON FILLING
1 cup Sugar, granulated
2 tablespoon Flour, allpurpose
2 teaspoon Lemon peel; grated
One fourth cup Lemon juice
1 tablespoon Butter; melted
1 cup Milk, whole
3 lg Eggs; seperated, room temp
1 pt Strawberries; reserve 5,
slice remaining
One half cup Strawberry jam, seedless;
melted

Heat oven to 325. Have a 9inch 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 into crust.
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 cut or sliced up berries on pie beginning at
outer edge and leaving a 2 One half inch circle empty in center. Fill circle
with reserved whole berries. Brush cut or sliced up and whole berries with melted
jam. Refrigerate until serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini