Lemon-Strawberry Pie
Yield
8 servingsPrep
20 minCook
40 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
granulated |
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable oil
vegetable |
|
| 3 | tablespoons |
milk, whole
|
|
| Lemon filling | |||
| 1 | cup |
sugar
granulated |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| ¼ | cup |
lemon juice
|
|
| 1 | tablespoon |
butter
melted |
|
| 1 | cup |
milk, whole
|
|
| 3 | large |
eggs
seperated, room temp |
|
| 1 | pint |
strawberries
reserve 5,, slice remaining |
*
|
| ½ | cup |
strawberry jam
seedless, melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
vegetable oil
vegetable |
|
| 45 | ml |
milk, whole
|
|
| Lemon filling | |||
| 237 | ml |
sugar
granulated |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 59 | ml |
lemon juice
|
|
| 15 | ml |
butter
melted |
|
| 237 | ml |
milk, whole
|
|
| 3 | large |
eggs
seperated, room temp |
|
| 473 | ml |
strawberries
reserve 5,, slice remaining |
*
|
| 118 | ml |
strawberry jam
seedless, melted |
*
|
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.
