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.