Strawberry Rhubarb Basil Pie

A delightful twist on the classic pie with hints of basil for a refreshing lift, perfect for summer gatherings.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

2 cups strawberries, hulled and halved

2 cups rhubarb, chopped

1 cup granulated sugar

1/4 cup corn starch

1 tablespoon fresh basil, chopped

1 tablespoon lemon juice

1 tablespoon unsalted butter, cut into small pieces

1/4 teaspoon salt

1 double pie crust

1 tablespoon milk

1 tablespoon coarse sugar

Instructions

1: Preheat oven to 400°F (200°C).

2: In a large bowl, combine strawberries, rhubarb, granulated sugar, corn starch, basil, lemon juice, and salt. Stir to mix well.

3: Roll out the first pie crust and fit it into a 9-inch pie plate. Pour the fruit mixture into the crust, distributing it evenly.

4: Dot the filling with small pieces of butter.

5: Roll out the second pie crust and place it over the filling, trim excess and crimp the edges to seal. Cut slits in the top to allow steam to escape.

6: Brush the top crust with milk and sprinkle with coarse sugar.

7: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

8: Let the pie cool on a wire rack for at least 2 hours to set before serving.

Storage

Store the pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days.

Reheating

Reheat individual slices in the microwave for 20-30 seconds or in an oven preheated to 350°F (175°C) for 5-10 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.