June 25, 2019

From the Bookshelf to the Kitchen: Strawberry Basil Pie

Now that I'm at my parents' house again, I can bake a lot, and I wasted no time in making something delicious.

As soon as I read Summer of a Thousand Pies, I knew I'd be using a recipe from the back of the book. This book is perfect for Great British Bake Off (Show, in the U.S.) fans.

Strawberry Basil Pie

Pie Crust
(makes two 9-inch crusts)

2 1/2 c. unbleached all-purpose flour
1 t. salt
1 c. unsalted butter (if you need to use salted butter, reduce the salt in recipe to 1/2 t.)
1/2 to 3/4 c. ice water

1. In a food processor, pulse the flour and salt together.
2. Cut the butter into 1-inch cubes. Pulse in food processor or work it into the flour with a pastry cutter or knives until pieces of butter are scattered throughout. 
3. Drizzle a little of the ice water in. Pay attention to the dough texture. Once it's sticking together, don't add any more water.
4. Form the dough into a big ball, then divide in half. Shape each half into a disc, cover with plastic wrap, and chill in fridge for at least 30 minutes. (If it's too hard when you take it out, let it rest for about 10 minutes.)
5. Roll out the dough in a circle, trying to keep an even thickness. Roll in only one direction at a time and pretend the dough is a clock (so roll towards 12, then 6, then 3, then 9). It should be about an 1/8 of an inch thick and be about 12 inches in diameter so as to fit a 9-inch pie pan.
6. Repeat with the other dough disk, for the top crust.

Strawberry-Basil Pie

2 lbs. strawberries
8 basil leaves, chopped
juice from 1 lemon
3 Tb. sugar
2 Tb. cornstarch
two pie crusts
1 egg, beaten for egg wash
sugar, for sprinkling

1. Preheat the oven to 350 degrees.
2. Hull and slice the strawberries.
3. In a large bowl, combine strawberries, basil, lemon juice, sugar, and cornstarch. Make sure to not leave sitting too long, else it will start to produce too much liquid.
4. Lay one of the pie crusts into the dish and leave a little overhang.
5. Pour in the mixture, then top with the other pie crust. 
6. Crimp the edges together with a fork, then make steam holes in the middle.
7. Use a pastry brush to apply the egg wash and sprinkle with sugar.
8. Bake for 45 minutes, then allow to cool most of the way before eating.

This pie is best eaten all in one sitting; otherwise, it starts to gather too much liquid and then you'll have a soggy bottom. ;)

Have a book or recipe suggestion? Leave it in the comments below, and hopefully I'll get around to making it soon!

1 comment:

  1. Ooh this looks so yummy! From the Bookshelf to the Kitchen is one of my favorite types of posts. Also, I think American Panda had lots of authentic food in it; I might even try cooking some dishes from it myself :)


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