*  Exported from  MasterCook  *

                           Lemon-Strawberry Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST-----
   1 1/2  cups          Flour -- all-purpose
   2      tablespoons   Sugar -- granulated
     1/2  teaspoon      Salt
     1/3  cup           Oil -- vegetable
   3      tablespoons   Milk -- whole
                        -----LEMON FILLING-----
   1      cup           Sugar -- granulated
   2      tablespoons   Flour -- all-purpose
   2      teaspoons     Lemon peel -- grated
     1/4  cup           Lemon juice
   1      tablespoon    Butter -- melted
   1      cup           Milk -- whole
   3      large         Eggs; seperated -- room temp
   1      pint          Strawberries; reserve 5 -- slice remaining
     1/2  cup           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.

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