In a large bowl, mix all the dry ingredients, namely the flour, sugar, lemon zest, baking powder, and salt. Next, add the eggs and oil. Work the ingredients together for as long as it takes to incorporate the eggs and oil into a crumbly dough. 

Knead and roll the dough into a ball. If the dough is too dry, add a spoon of water, if too wet add a pinch of flour. Avoid over-kneading or the dough will result hard and chewy.

Put the dough into a bowl and place it in the fridge covered with a clean cloth for 15 minutes to cool. Next, cut 2/3 of the dough and roll it out on a floured surface to a 5 mm thickness. Ease it into a pie dish oiled and floured, press down with your fingertips and trim off any extra dough.

Preheat the oven to 175°C. Spread the strawberry jam evenly over the pastry with the help of the back of a spoon. Next, take the remaining dough, roll out half of it to a 5 mm thickness and cut it into eight strips. Lay four strips diagonally over the prepared pie.

Lay the other four strips to form a lattice pattern. Roll out the last bit of dough into 10 mm thickness, cut it into two long strips and weave together into a braid to cover the edges of the pie.

Place the pie in the oven and bake for 40 to 45 minutes or until the pastry is golden. Allow the pie to cool down before serving.

Enjoy!