not feel much summer to me that the introduction of farm fresh strawberries in farmers markets local. It seems that there is a short period of time the most perfect juicy berries are available either choose for yourself or buy in lovely green cards. I was thrilled to discover that there is a new green market within walking distance of my apartment that has borne fruit beyond the eye could see! I had a few pints and strolled home to cook something fabulous. I'm a major blow to pie, but we had company coming over in a few hours, so I wanted something a bit faster. So Patties this was- easy, rustic and delicious.
Have you ever paired with basil? Fresh grass so well with the sweet berries and I find this pie to die for good. Of course, I used my favorite instant tapioca keep it nice and thick filling. It also prevents the crust from getting soggy from all the fruit juice (which is a typical problem with these types of pies.) Seriously, if you cook with fruit and hate the mess that aqueous ensues- usually you have the try for a thickener. It was the summer cooking in something that I can not get enough! (S0 although I have another amazing fruit tart for you later this week, and have been cooking up a storm pie entire weekend is highlighted on my instagram!)
This recipe made 4 6 inches tarts- but you can easily turn into a big pie crust dual (or some small tarts- the possibilities are endless!)
Stay tuned for a fabulous ice cream sandwich recipe for later this week, and my new favorite pie !!
- 2 9-inch Pie crusts
- 1 liter of strawberries, hulled and sliced
- zest and juice of 1 lemon
- ¼ cup more 2 tablespoons sugar
- 2 tablespoons of instant tapioca (you can also use corn starch, but the finished product will be more liquid.)
- 1 large sprig of basil chopped (about ¼ cup.)
- cream or milk for brushing the crust
- raw sugar for sprinkling
- in a large bowl, combine the berries, sugar, tapioca, lemon zest, juice and about half the basil. Let let stand while you prepare the crust.
- Cut each crust into two parts and let three of them cold in the refrigerator while you work on first.
- Rolling in an 8 -inch circle and spoon about ¼ of the filling into the center-leaving at least 1 ½ inches around the free edge for folding.
- Fold the border of the dough over the filling to the middle, pressing lightly to seal. Set aside while you repeat with the other parts of the crust.
- Brush the edge of the crust with cream and sprinkle with raw sugar.
- Bake at 425F for 10 minutes, then reduce heat to 350F and bake for 20 minutes or until crust is golden and filling is bubbly.
- Let cool on rack. Serve warm or room temperature.