Strawberry Fields of Basil Pie

Fresh basil and red-ripe strawberries are some of the first signs of summer for my tastebuds.  I first tried a strawberry and Thai basil jam at the Charlottesville farmer's market a few years ago, made by Jam According to Daniel.  Soon after, I started seeing basil paired with fruit everywhere!  From other fruit preserves to Giada's desserts on Food Network, from strawberries to lemons, it seemed as if basil might be the new mint.  

I decided to combine some local May-season strawberries with some fresh Thai basil I just planted, baked inside a buttery, sugary crust, for an early summer treat.  One of my fondest memories from childhood is a scene of what seemed like endless, boundless strawberry fields, with my blonde-haired baby sister carefully leaning down to pluck strawberries into a little paper crate.  Although none of us are small enough anymore that local strawberry fields can give the illusion of magically engulfing us, something aural still might be able to create such a sensation.  Since I've already given you the Beatles' "Strawberry Fields Forever" (see my Amaretti Chocolate Pie with Strawberry Whipped Cream), I'm giving you their most colorful, playful, and magical song I know: "Lucy in the Sky with Diamonds" from their 1967 album Sgt. Pepper's Lonely Hearts Club Band (also the very first Beatles album I owned and loved).

Pie Crust:

--2 1/2 c. flour

--1 c. butter, cold

--1/2 c. ice water (I keep mine in the freezer for about 10 minutes before use)

--2 tbsp. sugar in the raw 

--1 egg, beaten (for an egg wash)

Pour flour into a large bowl.  Then, cut in the butter.  (If you have a large food processor, you can put the flour and sliced butter in and pulse until crumbly.  I do mine by hand, meaning that I use two butter knives and cut the butter into the flour until there are small, crumbly chunks of butter throughout the flour mixture.)  Next, pour in ice water and mix together.  The dough may feel dry at first, but don't add more water!  Continue kneading until all dry flour has been absorbed.  Finally, form the dough into two balls (you're making enough pie crust for a top and a bottom).  Take the first ball of dough, flour a flat surface, and roll the dough into a rough circle.  Place in a 9" pie dish and trim the edges, leaving about 1" hanging over the dish.  Repeat flouring and rolling with the second ball of dough.  Fold until ready to use (once you've put this top crust on, you'll brush the egg wash over the top--not on the crust, though!--and sprinkle sugar in the raw over the egg wash).  

Filling:

--1 c. basil, julienned (to do this, place the basil leaves one on top of the other, roll up, and then slice to create "matchstick" slices of basil)

--2 c. fresh strawberries, chopped (I chop these rather largely--typically quartering the strawberries--to create a more rustic filling)

--3/4 c. granulated sugar

--3 tbsp. cornstarch

Preheat oven to 375 degrees F.

In a large bowl, mix all ingredients.  Pour into pie shell and top with your rolled dough top.  Create a crust by pinching the top shell hanging edge underneath the bottom hanging edge.  Using a pastry brush, brush the egg wash over the top of the pie (avoiding the crust), and sprinkle with sugar in the raw.  This will give it a crunchy sugar bite when baked and also will make it sparkle!  Then make three slices in the top.  Using foil or a pie-crust ring, cover *only* the pie crust for the first 25 minutes of baking (then remove foil).  This prevents the crust from burning.  Bake pie for 45-50min, or until crush is golden and filling is bubbling.

Allow to cool before cutting.  

Top with whipped cream, ice cream, etc.