Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 c All-purpose flour
2 tb Granulated sugar
1/2 ts Salt
1/3 c Vegetable oil
3 tb Whole milk
Lemon Filling:
1 c Granulated sugar
2 tb All-purpose flour
2 ts Lemon zest -- grated
1/4 c Lemon juice
1 tb Butter -- melted
1 c Whole milk
3 lg Eggs -- seperated,
- room temperature
1 pt Strawberries -- reserve 5,
- slice remaining
1/2 c Seedless strawberry jam --
- melted
Heat oven to 325°F. Have a 9" 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" circle empty in
center. Fill circle with reserved whole berries. Brush sliced and
whole berries with melted jam. Refrigerate until serving.
