Roasted Strawberry & Basil Pie
Simply delicious with a bit of tang and a touch of added freshness from the basil, this Roasted Strawberry & Basil Pie is full of berry sweetness. The strawberries are tossed with balsamic vinegar, basil, and a bit of sugar before being roasted. Roasting the berries brings out their sweetness and allows the flavors to meld together before baking again in the pie crust. Topped with a cardamom whipped cream, this pie tastes light and refreshing. Yields: 10-12 slices
Servings Prep Time
10-12slices 30minutes
Cook Time Passive Time
1-2hours 1-2hours
Servings Prep Time
10-12slices 30minutes
Cook Time Passive Time
1-2hours 1-2hours
Ingredients
Cardamom Pie Crust
Roasted Strawberry & Basil Pie
Instructions
Cardamom Pie Crust
  1. In a large bowl, whisk together the flour, sugar, salt, and cardamom. Using your fingertips, cut the butter into the dry ingredients until you have mostly pea-sized chunks of butter covered in flour. Using the tip of a knife, or your fingertips, stir in the vodka and apple cider vinegar until large clumps begin to form. Add in the ice water 1/2 Tbsp at a time until you can form the dough into a ball. Use your fingertips to pinch together any dry bits into the dough, sprinkle with water if needed to bring all the dough together into a ball. Shape the dough into a flat disc and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
Roasted Strawberry & Basil Pie
  1. Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper and set aside. In a large bowl, toss together the halved strawberries, balsamic vinegar, 50g (1/4 cup) granulated sugar, light brown sugar, and chopped basil. Pour onto the prepared baking sheet, spreading so that the berries are evenly distributed. Bake on the center rack for 25 minutes, giving the berries a stir after the first 10 minutes.
  2. Remove the strawberries from the oven. Using a slotted spoon, transfer the berries to a bowl or a dish to cool. There will still be some juice on the sheet pan, pour this into a cup and allow to cool as well. Once cool, whisk the corn starch and vanilla into the reserved juice; pour over the cool berries and stir to combine.
  3. While the berries are cooling, preheat the oven to 425°F and place a large baking sheet on the bottom rack to preheat. Lightly grease a 9″ pie dish (about 1.5-2 inches deep). Lightly flour your countertop or work surface and roll out the chilled dough until it’s about 1/4″-1/2″ thick and the circle of dough is larger than the pie dish so that you’ll have at least 1 inch of overhang; trim as needed. Gently place the dough into the pie dish; make sure there is no space between the dish and the pastry. Crimp as desired. Chill the dough-lined pie plate in the freezer until solid, at least 30 minutes. Once chilled, dock the bottom of the pie with a fork. Line the pastry with a piece of parchment paper and fill with pie weights, dry beans, or dry rice; this will help weigh down the dough so that the sides don’t fall and the center of the pie doesn’t puff up. Place the pie dish on the preheated baking sheet and return to the bottom rack of the oven. Bake 20-25 minutes (25-30 if thick). Remove the crust from the oven and take out the parchment paper with the weights. Brush the bottom and the sides of the crust with the egg white wash to help seal in any moisture. Return to the middle rack of the oven and bake an additional 5-10 minutes until the bottom edges of the pie are a light golden brown. Remove the pie crust and allow to cool completely on the baking sheet.
  4. Keep the oven on at 425°F. Once the berries and the pie crust are cooled, use a slotted spoon to transfer the berries into the par-baked pie crust. Spoon over 2-3 tsp of any remaining juice. Return the pie dish (still on the baking sheet) to the middle rack of the oven and bake for 30-40 minutes, until the juices begin to bubble and thicken. (If the crust begins to get too dark, you might want to cover with foil after the first 20 minutes). Remove the pie from the oven and transfer the pie dish to a wire rack. Cool completely.
  5. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a hand-mixer or whisking by hand, whisk together the heavy whipping cream, 38 grams (3 Tbsp) granulated sugar, and cardamom until you have soft-to-firm peaks. Spread over the top of the cooled pie and serve. Store pie in the refrigerator covered with foil or plastic wrap.

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