Strawberry-Kiwi Pie

• 1 cup flour, all-purpose or half whole wheat and half white flour
• 18 teaspoon salt
• 3 tablespoons butter or half canola oil and half butter
• 4 tablespoons water ice cold
• 1 teaspoon lemon juice fresh
• 2 cups kiwi fruit peeled, sliced
• 3/4 cup sugar
• 2 1/2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 3 tablespoons apricot preserves (jam) divided
• 4 cups strawberries freshly sliced, divided

1. To make the crust:
2. Mix together flour and salt in bowl.
3. Cut in butter until mixture resembles coarse crumbs.
4. Mix together ice water and lemon juice.
5. Sprinkle half over flour.
6. Toss with a fork until dry ingredients are moistened.
7. Add more liquid as needed and mix until a dough forms.
8. Knead into a dough ball and flatten into a disk.
9. Cover with plastic wrap.
10. Chill 30 minutes.
11. Roll dough out to an 11 inch circle and fit into a 9-inch pie plate.
12. Fold edges and flute.
13. Prick bottom and sides with tines of fork.
14. Cover and chill 10 minutes.
15. Preheat oven to 425F (220C).
16. Line pastry with foil and pie weights (or dried beans) and bake 10 minutes, remove foil with weights, and bake for another 5 to 8 minutes, or until golden brown.
17. Remove from oven and let cool on wire rack.
18. You can turn off oven now.
19. To make the filling:
20. Put kiwifruit in saucepan and mash with potato masher.
21. Add sugar and cornstarch and stir well.
22. Add water and stir and bring to a boil.
23. Cook 1 minute, stirring constantly.
24. Add butter and lemon juice.
25. Stir until butter melts and set aside.
26. Warm up apricot jam in small saucepan over medium heat.
27. Brush 1 tablespoon apricot jam all over baked and cooled pie crust.
28. Place 2 cups sliced strawberries onto bottom of pie crust.
29. Brush another 1 tablespoon apricot jam all over strawberries.
30. Pour mashed kiwi mixture over all.
31. Smooth edges.
32. Arrange remaining strawberry slices over top in decorative pattern, pressing gently into surface.
33. Brush with remaining apricot jam.
34. Chill 3 to 4 hours in refrigerator.
35. Cut into wedges and serve.

flour, salt, butter, water, lemon juice fresh, kiwi fruit, sugar, cornstarch, water, butter, lemon juice, apricot preserves, strawberries freshly

Taken from recipeland.com/recipe/v/strawberry-kiwi-pie-4844 (may not work)