My goal this year was to make at least one fruit dessert in the month that it’s in season. This month is strawberry and rhubarb month.
I will be honest. I really only like my strawberries three ways: dipped in chocolate, in jam form on a bagel with cream cheese, or in a pop tart. But when I saw this recipe for a strawberry basil pie, I couldn’t stop reading. I love the idea of blending sweet and savory and I knew adding balsamic would be a nice compliment.
I was lucky enough to find a pack of strawberries at the market that looked gorgeous and were on sale! I was in a good spring mood so I made little daisies for the top crust. For someone who doesn’t really care for strawberries, I loved this pie. The strawberries really shine in this recipe with a nice hint of basil. I think the balsamic boosted the basil and tamed the sugar.
I think I might be a strawberry pie fan now!
Strawberry Basil Pie
for the crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
for the strawberry basil filling
- 2 pounds (about 2 quarts) strawberries, hulled and halved
- 7 large basil leaves (, thinly sliced)
- 3 tablespoons balsamic vinegar
- ¾ cup sugar
- ¼ cup cornstarch
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- heavy cream
make the crust
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten one ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Roll out the second ball into a circle and lay into a pie pan. Trim off an excess and place in the refrigerator while you prepare the filling.
make the filling
- Preheat the oven to 425°.
- Look over the strawberries and cut any large halves into smaller pieces. In a large bowl, toss the strawberries with the basil, and balsamic vinegar until combined. In a separate bowl, mix the sugar with the cornstarch, black pepper and salt until combined. Toss the strawberry mixture with the sugar mixture and immediately pour it into the refrigerated piecrust. Brush the rim of the bottom piecrust with the heavy cream.
- Roll the second half of the dough into a circle about 11 inches and cut into whatever shapes you wish. Or you can lay the crust on top of the pie, cutting a few slits allow air to escape while the pie bakes.
- Put the pie on a large baking sheet and bake, turning halfway through, for 20 minutes. Reduce the heat to 350° and bake for 30 to 40 minutes longer or until the crust is golden and fully baked and the juices have thickened. Transfer the pie to a rack and let cool at least 1 hour before serving.
Adapted from Allison Kave