You know what I eat for breakfast when there is no granola left? Pie! Sometimes I eat pie even when there are more reasonable breakfast options available. Like this morning, as I am writing this post, I am enjoying this unique Strawberry Basil Pie. Have you ever had a Strawberry pie? Me neither, and definitely not one with basil. It is quite tart and refreshing!
The filling is 2 pounds of strawberries, 10 torn basil leaves, 3/4 cup brown sugar and 1/4 cup cornstarch. Mix it until it looks like this, as if the strawberries were covered in syrup. You just pour that into a baked pie shell, form a lattice crust and you're done!
Strawberry Basil Pie
slightly adapted from Esa's of Butter Love Bakeshop recipe published in the August 2011 issue of In Style Magazine.
2 pie crusts (I used Pillsbury brand, I'm not good at making pie crust!)
2 pounds strawberries, washed hulled and quartered
3/4 cup brown sugar (if your strawberries are very sweet use 1/2 cup)
10 fresh basil leaves, torn into quarters
1/4 cup cornstarch
Bake the pie shell in a 350 degree oven for 15 minutes. Be sure to weigh down the shell by lining it with parchment paper and place pie weights or dry beans or rice on top. This helps the shell keep it's shape as it bakes. It's important to bake the shell in advance because this pie filling is super watery and the shell would be soggy otherwise.
While the shell is baking, prepare your strawberries and basil. Stir together strawberries, basil, brown sugar and cornstarch in a bowl until the strawberries look like they are covered in syrup. Once the pie shell is baked, pour in the strawberry filling and top with a lattice crust. Bake for 60 minutes or until the juices are bubbling and the lattice is browned. Let cool and serve!
slightly adapted from Esa's of Butter Love Bakeshop recipe published in the August 2011 issue of In Style Magazine.
2 pie crusts (I used Pillsbury brand, I'm not good at making pie crust!)
2 pounds strawberries, washed hulled and quartered
3/4 cup brown sugar (if your strawberries are very sweet use 1/2 cup)
10 fresh basil leaves, torn into quarters
1/4 cup cornstarch
Bake the pie shell in a 350 degree oven for 15 minutes. Be sure to weigh down the shell by lining it with parchment paper and place pie weights or dry beans or rice on top. This helps the shell keep it's shape as it bakes. It's important to bake the shell in advance because this pie filling is super watery and the shell would be soggy otherwise.
While the shell is baking, prepare your strawberries and basil. Stir together strawberries, basil, brown sugar and cornstarch in a bowl until the strawberries look like they are covered in syrup. Once the pie shell is baked, pour in the strawberry filling and top with a lattice crust. Bake for 60 minutes or until the juices are bubbling and the lattice is browned. Let cool and serve!
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