Lemon-Strawberry Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lemon-Strawberry Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lemon-Strawberry Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• -----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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oven to 325

Step 2: Technique & Execution

Have a 9-inch pie plate ready

Step 3: Technique & Execution

Crust: Mix flour, sugar and salt in a large bowl

Step 4: Technique & Execution

Add oil and milk

Step 5: Technique & Execution

Stir with a fork until well blended. (Mixture will be crumbly.) Scatter evenly in ungreased pie plate

Step 6: Technique & Execution

Press ov Lemon Filling: Mix sugar, flour and lemon peel in a large bowl