1 1/2 c Flour, all-purpose 2 tb Sugar, granulated 1/2 ts Salt 1/3 c Oil, vegetable 3 tb Milk, whole
LEMON FILLING:
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, -slice remaining 1/2 c Strawberry jam, seedless; -melted 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 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 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.