3/4 c. rolled oats
1/2 c. all-purpose flour
1 tsp. sugar
3 tbsp. cold milk
3 tbsp. cooking oil
1 c. strawberries
1/2 of 6 oz. can frozen apple juice concentrate (about 1/3 c.)
3 tbsp. cornstarch
1 tbsp. lemon juice
Several drops red food coloring
5 c. halved strawberries
Vanilla yogurt

In a blender container place the oats. Cover; blend for 1 minute until ground. In a bowl stir together oats, flour, sugar and 1/4 teaspoon salt. Combine milk and oil; add to flour mixture. Stir until moistened. Form into a ball; flatten slightly with hands.

Dampen work surface to prevent sliding. Place ball of dough between 2 squares of waxed paper; roll dough into a 12" circle. Peel off top paper and fit dough, paper side up, into a 9" pie plate. Remove paper. Prick bottom and sides; flute edge. Bake in a 450 degree oven 10 to 12 minutes. Cool.

In a saucepan mash the 1 cup berries; add 3/4 cup water. Bring to boiling, reduce heat. Simmer, uncovered 2 minutes. Sieve; discard pulp. In same saucepan, combine juice concentrate and cornstarch. Add sieved liquid. Cook until bubbly. Cook 2 minutes more. Remove from heat, stir in lemon juice. Cool 5 minutes. Stir in food coloring. Gently fold in halved berries. Pour into crust. Chill at least 5 hours. Serve with yogurt. Serves 8.