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.
I used 2 separate books for the pie, as the recipe I originally decided to use had ingredients not available in the UK, Four & Twenty Blackbirds for the Crust, & Butter & Scotch for the filling.
- 2 and 1/2 cup of all purpose flour
- 1 teaspoon of salt ( or kosher salt)
- 1 tablespoon of white granulated or caster sugar
- 1/2 pound (or 230g) of cold unsalted butter, cut into pieces
- 1 glass of cold filtered water
- 1/4 of a cup of cider vinegar
- 1 cup of ice ( unless you have a water dispenser that can deliver water colder than 4 C)
In 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.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for only 1 month.
THANKS TO: Four & Twenty Blackbirds for the recipe.
FILLING & GARNISH
- 1.2kgs of fresh strawberries, hulled & halved
- About 10 large Basil leaves, chopped finely
- 3 tablespoons of Balsamic Vinegar
- 1 lemon zest
- 3/4 cup pf white granulated sugar
- 1/4 of a cup of cornstarch (or cornflour)
- 1 teaspoon of ground black pepper
- 1/4 of a teaspoon of salt
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.
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.
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.
The pie can keep for at 5 days refrigerated & 3 days at room temperature.
THANKS TO: Butter & Scotch for the recipe.
I hope you will enjoy this recipe. If you feel for something smaller, check our Strawberry & Ginger scones here.