Strawberry Basil Pie Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
1 hour, 5 minutes
Servings:
8 servings
Ingredients
  • 2 ¾ cups all-purpose flour
  • ½ cup + 1 teaspoon granulated sugar, divided
  • ½ teaspoon kosher salt
  • 10 ounces cold butter, cut into small cubes
  • ½ cup ice water
  • 2 ½ pounds fresh strawberries, quartered
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon heavy cream
Directions
  1. Add the strawberries, ½ cup sugar, and lemon juice to a large bowl. Set aside to macerate.
  2. Add the flour, salt, 1 teaspoon sugar, and cold butter cubes to a mixing bowl.
  3. Pinch the butter cubes to blend them into the dry mixture until all of the butter is pea-sized or smaller.
  4. Gradually stir in the water until a dry, shaggy dough comes together.
  5. Empty the dough onto a work surface. Gently knead together, then cut in half.
  6. Shape each half of dough into a circle. Wrap with plastic and refrigerate for at least 1 hour.
  7. Add the macerated strawberry mixture, basil, and cornstarch to a medium-sized pot.
  8. Cook for 10–12 minutes over medium heat, stirring often, until thickened. Let cool completely.
  9. Preheat the oven to 375 F.
  10. Remove the pie dough from the fridge and roll each piece into a 12-inch circle.
  11. Set one circle of pie dough into a 9-inch pie dish.
  12. Add the strawberry filling.
  13. Place the remaining circle of dough on top and pinch the edges shut. Trim away the excess.
  14. Fold the edges of pie crust in gently (crimp, if desired).
  15. Lightly brush the cream onto the surface of the pie and use a small knife to cut 2 holes for ventilation.
  16. Bake at 375 for 65–70 minutes, until deep golden brown and bubbling.
  17. Let cool for 1 hour before slicing.