Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 2 tablespoons sugar

  3. 1/2 teaspoon salt

  4. 1/3 cup vegetable oil

  5. 3 tablespoons milk LEMON FILLING

  6. 1 cup sugar

  7. 2 tablespoons all-purpose flour

  8. 2 teaspoons freshly grated lemon peel

  9. 1/4 cup fresh lemon juice

  10. 1 tablespoon butter or margarine, melted

  11. 1 cup milk

  12. 3 large eggs, yolks and whites separated, at room temperature

  13. 1 pint (12 ounces) ripe strawberries, reserve

  14. 5 or 6 whole, slice the rest

  15. 1/4 cup seedless red raspberry jam or strawberry jam, melted Garnish: mint sprigs

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Have a 9-inch pie plate ready.

  2. 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 edge into a plain rim.

  3. 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.

  4. Bake 35 to 40 minutes until a pick inserted near center comes out clean and top is golden.

  5. Cool completely on a wire rack. Cover and refrigerate up to 2 days.

  6. 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. Garnish with mint. Planning Tip: The pie can be baked up to 2 days ahead and the finishing touches added up to 8 hours before serving.


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