1 (9 inch) prepared lemon pie crust, baked
1 1/2 pounds frozen strawberries with skins, thawed and drained
4 eggs
1/4 cup milk
1 1/2 cups white sugar
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons butter
2 teaspoons active dry yeast
Pour desired fruit into a large bowl. Use a small spoon to loosen the skins from the dark sugar and salt. In a separate large bowl, stir together egg, milk and 1 1/2 cups of sugar. Add to bowl, and stir to combine. Bring the mixture to a boil, then reduce heat to medium and simmer for 30 minutes, stirring occasionally.
Cool to room temperature.
To make the Pie Crust: In a medium bowl, stir together 2 1/2 cups flour, a large thickener, 2 tablespoons butter or margarine, and 1 cup white sugar. Add milk approximately 1 tablespoon at a time, continuing to stir until all the sugar has been included. Continue to stir mixture until dough hits bottom of bowl.
Separate dough into two balls. Cut into a rectangle 7/8 inch thick. Roll each rectangle into a 10-inch circle, and press circles together. Cut into half circles approximately 1/8 inch thick. Tap each circle get five large pudding-size balls. Roll each ball into circles 1 inch apart.
Divide dough, press into filling, about ΒΌ inch apart; cut into textured cake rounds about 4-inch thick. Starting from the top, begin filling again with a small amount of the milk. Increase consistency based on the thickness of pie.
After each round, remove the pie from the pan until all of the milk has been used. Chill before serving. Carefully remove pie from the pan before serving as milk is the last thing you want to add before serving.