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