CRUST
1 1/2 c  Flour, all-purpose
2 tb Sugar, granulated
1/2 ts Salt
1/3 c  Oil, vegetable
3 tb Milk, whole

-LEMON FILLING-
1 c Sugar, granulated
2 tb Flour, all-purpose
2 ts Lemon peel; grated
1/4 c Lemon juice
1 tb Butter; melted
1 c Milk, whole
3 lg Eggs; seperated, room temp
1 pt Strawberries; reserve 5,
-slice remaining
1/2 c Strawberry jam, seedless;
-melted

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.