Recipe - Strawberry Crumb Pie

1 One fourth cup Allpurpose flour
2 tablespoon Sugar
1 teaspoon Lemon zest, grated
One half teaspoon Salt
One fourth cup Olive oil
2 tablespoon Lowfat milk
2 pt Strawberries, rinsed and
hulled
One half cup Sugar
3 tablespoon Cornstarch
One half cup Water
1 tablespoon Fresh lemon juice
Confectioner's sugar

Crust: Preheat oven to 400F. Stir flour, sugar, lemon zest, and salt with a
fork until belnded. Whisk together the oil and milk. Gradually add milk
mixture tossing with fork until dough forms a ball. Add more milk, if
needed. Press dough into disc. Divide into 8 wedges. Roll each between two
sheets of waxed paper into mall circles large enough to fit 3inch tart
pans. Press into pans; trim edges. Place a 4inch square of waxed paper in
each tart pan; weight with a layer of dried beans or rice. Bake 10 mintues;
remove paper and beans. Bake until golden, about 5 minutes. Cool. Remove
pastry shells from pans.

Filling: Reserve 24 of the most perfect berries for the top of crostatine;
cut in half; reserve. Thinly slice remaining berries. In a saucepan stir
sugar and cornstarch until blended. Stir in water and half of the berry
slices; cook, stirring and mashing berries until boiling, thick and shiny.
Off heat add remaining cut or sliced up berries and lemon juice. Cool at room
temperature.

One hour before serving spoon cooled berry mixture into pastry shells;
smooth top; refrigerate. before serving arrange the halved berries, cut
side down, on top of crostatine. Sprinkle with confectioners sugar.

Recipe by: Bertolli Olive Oil Posted to MCRecipe Digest V1 #580 by
laura3@bellatlantic.net on Apr 20, 1997