Strawberry Pie II

Crust:
1/2 Cup / 125 Watkins Original Grapeseed Oil
2 Tbsp. / 30 mL Milk
1-1/2 Cups / 375 mL All-Purpose Flour
2 Tbsp. / 30 mL Sugar
1 Tbsp. / 15 mL Watkins Vanilla Dessert Mix
1/2 teas. / 2.5 mL Salt
Watkins Original Double Strength Vanilla 

Filling:
1 Cup / 250 mL Sugar
1 Cup / 250 mL Water
1/2 Cup / 125 mL Watkins Vanilla Dessert Mix
1 Tbsp. / 15 mL Watkins Strawberry-Kiwi Concentrate
Red Food Coloring, if desired
1 Quart / liter Fresh Strawberries; washed, hulled and halved
2 Cups / 500 mL Sweetened Whipped Cream

Crust:
Whisk together oil and milk in small bowl. Combine flour, sugar, dessert mix and salt; mix well. Add to oil mixture and beat well. Pat onto bottom and up sides of 10-inch / 28-cm pie pan. Brush with vanilla extract. Bake at 350ºF / 180ºC for 20 minutes; cool.

Filling:
Combine sugar and next four ingredients in medium saucepan. Cook until bubbling, clear, and thickened; cool slightly. Place strawberries in pie shell; pour filling over berries. Chill several hours. Garnish pie with whipped cream. Makes 10 servings.

Nutritional Information Per Serving:
Calories 390, Protein 3g, Carbohydrates 50g, Sodium 250mg, Fat 20g, Saturated Fat 6g, Cholesterol 33mg, Dietary Fiber 2g

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