I went strawberry picking last week and have cooking up a bounty of strawberry recipes. Get ready, this is just the first of many! I love a delicious strawberry pie when I made mine this year I decided to infuse it with some of the fresh basil from my garden. I love combine berry and herb flavors, I was evening thinking that this pie would be good with mint leaves or lemon-verbena. The basil, we thought, was an excellent addition. It was very mild and didn’t overpower the fresh basil flavor, but gave it a nice bright lift. Happy Strawberry season!
Fresh Strawberries 1 of 6
Fresh Basil 2 of 6
Stir the Mashed Berries over Medium 3 of 6
Arrange the fresh berries in the crust 4 of 6
Let the pie set in the fridge 5 of 6
Strawberry Basil Pie 6 of 6
Strawberry Basil Pie
6 cups strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
½ cup water
3 to 4 large basil leaves, roughly chopped
3 ounces cream cheese
1 fresh pie crust
In small bowl mash enough strawberries to measure 1 cup. Scoop out 2 tablespoons and reserve. Pour the rest of the mashed strawberries, basil, cornstarch and water into a small saucepan and cook it over medium heat. Stir it constantly until the mixture thickens and boils. Boil if for 1 minute, then turn off the heat and allow it to cool.
Meanwhile, in a separate bowl beat the cream cheese and remaining 2 tablespoons of strawberry mixture. Smooth it over the bottom of the pie crust. Top the cream cheese with the remaining whole strawberries. Pour the cooked strawberry basil mixture on top. Place the pie in the refrigerator until set. At least 3 hours. Serve.