Strawberry Rhubarb Basil Pie combines the classic duo of strawberries and rhubarb with a surprising hint of basil, creating a dessert that's both refreshing and comforting. This pie is a perfect way to celebrate the arrival of warmer weather and the bounty of fresh produce.
Strawberries provide sweetness and juiciness that pair beautifully with the tartness of rhubarb. Choose ripe, red ones for the best flavor. Rhubarb adds a tangy contrast that makes this pie memorable — it's a classic pairing with strawberries. Be sure to chop it into even pieces for uniform cooking. Granulated sugar sweetens the fruit mixture just right. Corn starch thickens the filling, so it holds together when sliced. Fresh basil introduces an unexpected, aromatic note that elevates the pie. Lemon juice enhances the fruit's natural flavors and balances the sweetness. Unsalted butter, dotted over the filling, enriches the pie with a luscious texture. And a touch of salt ties all the flavors together. The double pie crust forms the flaky, buttery base and top, and brushing it with milk and sprinkling with coarse sugar gives a beautiful, golden sheen and a slight crunch.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, try serving it with a side of fresh mint tea or a chilled glass of rosé.
Start by preheating your oven to 400°F (200°C). This ensures it's hot enough to create a perfectly baked crust by the time your pie is ready to go in. Next, grab a large bowl and mix your strawberries, rhubarb, granulated sugar, corn starch, basil, lemon juice, and salt. Stir until everything looks well combined — you want every piece of fruit to be coated.
Roll out your first pie crust and fit it into a 9-inch pie plate. Gently pour your fruit mixture into the crust, taking care to spread it evenly. Dot the top with small pieces of butter to add richness.
Now, roll out the second pie crust and lay it over your filling. Trim any excess dough and crimp the edges to seal it well — this keeps the delicious juices from spilling out. Cut a few slits in the top to let steam escape. This step is crucial to avoid a soggy pie.
Brush the top crust with milk and sprinkle with coarse sugar. This will give your pie a beautiful golden color and a sweet, crunchy topping. Place the pie in your preheated oven and let it bake for 45 to 50 minutes. You'll know it's done when the crust is golden brown and the filling bubbles through the slits.
Once out of the oven, let the pie cool on a wire rack for at least two hours. This resting period allows the filling to set, making it easier to slice and serve.
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