Strawberry Basil Pie (Edit recipe)

Inspired by Mother’s Day memories, this Strawberry Basil Pie is a beautiful dish to celebrate the day.

15 minutes

45 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	184
Fat:	12 g
Carbohydrates:	18 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	1751 mg
Fiber:	0 g
Sugars:	18 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

Dough

1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.5 cup Unsalted Butter
.5 tsp Kosher Salt
1 Egg, large
2 Tbsp Ice Water

Filling

1 lb Strawberries
.5 cup fresh Basil
.75 cup Granulated White Sugar
.25 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 Lemon zest, of one lemon
.25 cup Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl or standing mixer, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour; kosher salt; and cold, cubed butter and mix until the butter is the size of peas. Next add the large egg and cold water. The dough will start to form small clumps before coming together into a singular ball. Let the dough rest in the refrigerator for 15-20 minutes before rolling out. Overchilling may cause the dough to crack more when rolling out later.
Preheat the oven to 350F. Remove the greens from and quarter the strawberries. Julienne the basil, or simply give it a rough chop. In a large saucepan, combine the strawberries and basil, sugar, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, lemon zest and juice, and kosher salt. Simmer over medium-low heat. The strawberries will release their natural juices and the mixture will begin to thicken. Cook for 10 minutes, stirring often so the filling doesn’t scorch or burn. Remove from the heat and reserve.
Remove the dough from the refrigerator and sprinkle a dusting of flour on a clean surface and on top of the dough. Using a rolling pin, roll the dough evenly until about 1⁄8 - ¼” thick. If the dough cracks, simply press it back together and keep rolling; it is pretty forgiving especially as it softens up. Delicately place the rolled dough into a pie pan, press it into place, and trim the edges. Use a fork to prick the bottom and then press the edges for presentation if you desire. Pour the strawberry basil filling into the center and spread evenly. Bake at 350F for 30-35 minutes, until the edges of the crust are lightly browned.
Allow the pie to cool completely, though I recommend thoroughly chilling before serving for best results. Enjoy!