This recipe pull-out card was published in Family Circle magazine (1965), I’ve typed it below along with a scanned copy.

STRAWBERRY-ORANGE PIE
Tart orange rind accents the fruit so pleasingly in this berry-time splurge

Bake at 425° for 40 minutes…makes 1 nine-inch pie

1 package piecrust mix
1 1/3 cups sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
1/8 teaspoon salt
2 pints strawberries, washed, hulled, and sliced
2 tablespoons butter or margarine

1. Prepare piecrust mix, following label directions. Roll out half to a 12-inch round; fit into a 9-inch pie plate.
2. Mix sugar, cornstarch, orange rind, and salt in a large bowl; stir in strawberries; spoon into shell. Dot with butter or margarine.
3. Roll out remaining pastry; cut several slits near center to let steam escape; cover pie. Trim overhang to 1/2 inch; turn under, flush with rim; flute.
4. Bake in hot oven (425°) 40 minutes, or until pastry is golden and juice bubbles up. Cool completely before cutting.