Lemon-Strawberry Pie Recipe

Heat oven to 325°F. 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 edge 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 a 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. 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.