Categories: Pie/cobbler 
      Yield: 8 servings 
  
-----------------------------------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.