Strawberry Basil & Balsamic Pie

ByFederica
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Strawberry season is upon us, so this means only one thing: Strawberry Basil & Balsamic Pie.

This Strawberry Basil & Balsamic Pie is one of the freshest and tastiest pies I have had the joy to make. It’s easy to make and does not require any particular skills. It’s one of the first pies I have ever made and I cannot recommend it more.

Strawberry, Basil & Balsamic Pie.

I used 2 separate books for the pie, as the recipe I originally decided to use had ingredients not available here in the UK. However this pie is still utterly delicious. I used Four & Twenty Blackbirds for the Crust, & Butter & Scotch for the Strawberry Basil & Balsamic filling.

Anyway, let’s get baking cos this pie won’t make itself! First, let’s start with the crust. The crust can be made for both sweet and savoury pies. It is literally fool proof and can be easily be frozen!

CRUST RECIPE

Pie Crust

Double Pie Crust

Federica
Our go-to recipe for pie crust.
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Prep Time 1 hour
Total Time 1 hour
Course Uncategorized
Cuisine American

Ingredients
  

  • 2 and 1/2 cup of all purpose flour
  • 1 teaspoon of salt or kosher salt
  • 1 tablespoon of white granulated or caster sugar
  • ½ pound or 230g of cold unsalted butter, cut into pieces
  • 1 glass of cold filtered water
  • ¼ of a cup of cider vinegar
  • 1 cup of ice unless you have a water dispenser that can deliver water colder than 4 C

Instructions
 

  • HOW TOIn a large bowl, stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and mix together well. Combine the water, cider vinegar, and ice in a small bowl. Sprinkle 2 table spoons of the ice water mixture over the flour , and mix until fully incorporated.
  • Add more ice water, only 1 or 2 spoons at the time, mixing gently until the dough come together in a ball – you will not need the whole iced water you have- leaving some dry bits. Squeeze and pinch with your fingertips to bring the mixture together and combine.
  • Shape the dough in 2 flat discs wrapped in cling film, and refrigerate for at least an hour, preferably overnight.

Notes

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for up to 1 month.
THANKS TO: Four & Twenty Blackbirds for the recipe.
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FILLING & GARNISH

Okay, before we go in, I know how CRAZY it may sound to add Basil in a sweet recipe. Let me tell you it elevates the pie to a whole other level. I did try this pie without it the first time, and uh boy. Did it make a difference? Yes, guys. It was pretty bland without it, so basil all the way.

strawberry basil pie on a floral napkin

Strawberry, Basil & Balsamic Filling

6e562e86d97255857e98d70acecc1d753dae1d422c0ee1b12c4d4517ad302683?s=30&d=mm&r=gSimona
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Ingredients
  

  • 1.2 kgs of fresh strawberries hulled & halved
  • About 10 large Basil leaves chopped finely
  • 3 tablespoons of Balsamic Vinegar
  • 1 lemon zest
  • ¾ cup pf white granulated sugar
  • ¼ of a cup of cornstarch or cornflour
  • 1 teaspoon of ground black pepper
  • ¼ of a teaspoon of salt

Instructions
 

Pre heat the oven to 450 °F (220 °C). Roll out one of the 2 discs into a circle about 11 inches (28cm) in diameter. Transfer it to a 9 inches pie plate.

  • FILLING:In a large bowl, toss together the strawberries, with the vinegar, the lemon zest, the balsamic & the basil. In a smaller bowl, mix together the sugar, the cornstarch, the pepper and salt. Just before adding the filling, toss the fruit and the the dry ingredients together and then brush the rim of the pie with some milk or egg wash.
  • FINISHING:Roll out the second disc & cut into 2 inches strips, forming a lattice crust by closing the rim of the pie with whatever pattern you like. Sprinkle with some granulated sugar on top.Put the pie in the oven and bake for 20 minutes, turning the pie halfway through. Then, lower the temperature to 350°F ( 180 °C) and bake for 30 to 40 minutes, until the crust is golden and baked and the juices of the filling have thickened.Remove the pie to a rack and leave to cool for at least 1 to 2 hours before serving.

Notes

The pie can keep for at 5 days refrigerated & 3 days at room temperature.

THANKS TO: Butter & Scotch for the recipe.

Keyword Basil & Balsamic Pie Filling, Strawberry

I hope you will enjoy this recipe as we did. It is honestly one of our favourites to do during strawberry seasons.

If you feel for something smaller than this Strawberry Basil & Balsamic Pie, check our Strawberry & Ginger scones here. Or even any other recipe from here. I mean, look at those muffins. Mmmm.

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strawberry basil pie

Fred is the mastermind for all things design of this blog, and around the web, she can be found on Not a Skilful Sailor and dotting.away. She is the person that has pushed Simona after she lost my job to give this blog thing a shot again, and subsequently found herself tangled in it, one way or another.

She is the extrovert of the group, the person who’s struggling the most with the being home situation. She thrives around people, but was not like this growing up, let us tell you that. She is the coffee guru of the family, loves our cat TJ more than Cristina and Simona (doesn’t even try to hide it a bit), and has got a new-found love for baking thanks to lockdown.

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38 Comments

  2. My taste buds sat with this, putting the flavours to work. And you know what, they do!
    Something new for the taste buds!

    Reply

  4. I’ve never heard of a dessert pie that’s had Basil and vinegar in it, how can that possibly work? I kind of want to try it just to see what it tastes like

    Reply

    1. Strawberries go extremely well with balsamic, and balsamic goes well with basil – it was kind of due a try! Trust us, you need to try this mix!

      Reply

  7. Oh my! This is such an interesting flavor combination. I will have to try it. Basil in a pie? No way! I am intrigued. This is going down on my list of summer recipes to try. xx

    Reply

  9. Hey! I came across your blog on twitter. Thanks for sharing this recipe. It looks totally delicious. I never would have thought that adding basil would bring it to the next level of goodness.

    Reply

  23. Hola,

    What an unique recipe. I would never come up with the idea to mix strawberries and vinegar, let alone balsamic vinegar. How did you come up with this? I’m going to try it.

    Adriana

    Reply

    1. Hi Adriana, thank you for your comment! The combo strawberries and balsamic vinegar is quite popular where I come from & in the US. The recipe is based on a recipe from an American Baker. They are mentioned in the recipe card! X

      Reply

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