| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Pie/cobbler | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour, all-purpose |
| 2 | T | Sugar, granulated |
| 1/2 | t | Salt |
| 1/3 | c | Oil, vegetable |
| 3 | T | Milk, whole |
| 1 | c | Sugar, granulated |
| 2 | T | Flour, all-purpose |
| 2 | t | Lemon peel, grated |
| 1/4 | c | Lemon juice |
| 1 | T | Butter, melted |
| 1 | c | Milk, whole |
| 3 | Eggs, seperated room temp | |
| 1 | pt | Strawberries, reserve 5 |
| slice remaining | ||
| 1/2 | c | Strawberry jam, seedless |
| melted |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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