Lemon-Strawberry Pie

Directions

Heat oven to 325℉ (160℃).

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 2½ inch circle empty in center.

Fill circle with reserved whole berries.

Brush sliced and whole berries with melted jam.

Refrigerate until serving.