Strawberry pie is a staple of summer gatherings, but today I want to explore its magic through a lens of nostalgic adventure. Imagine biting into a slice that combines the juiciness of ripe strawberries with a hint of basil and a buttery, flaky crust that crumbles on your tongue. This pie is not just sweet—it’s a vibrant celebration of fresh ingredients that harmonize in every bite.

There’s something about the seasonal burst of strawberries paired with a dash of tart lemon that awakens the senses. I’ve tinkered with traditional recipes, swapping out heavy sugars for natural honey, and adding a sprinkle of sea salt to enhance the fruit’s natural flavor. The result? A pie that tastes like sunshine and childhood memories, ready to impress at your next summer picnic.

Whether you’re a baking novice or a pie enthusiast, this recipe invites you to embrace the chaos of summer baking. It’s about tasting imperfection and celebrating fresh, in-the-moment ingredients. Plus, the aroma of baking strawberries is enough to make even the grumpiest guest smile ear to ear.

Strawberry Basil Pie

Strawberry basil pie features a flaky, buttery crust filled with a vibrant mixture of fresh strawberries, basil, and a touch of lemon. The filling is cooked until bubbly and thickened, creating a tender, jewel-toned dessert with a crisp crust and juicy interior. Its appearance is a colorful, inviting slice with bright red fruit and green basil accents.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine American

Servings 8

Calories 280 kcal

Equipment

Pie dish
Mixing bowls
Saucepan
Rolling Pin
Pastry brush
Knife
Measuring cups and spoons
Whisk

Ingredients

1 batch Pie crust dough chilled
4 cups fresh strawberries hulled and halved
1/4 cup honey natural sweetener
1 tablespoon lemon juice freshly squeezed
3 basil leaves fresh basil chopped
2 tablespoons cornstarch for thickening
1 egg egg beaten for egg wash
pinch sea salt optional, enhances flavor

Instructions

Roll out the chilled pie dough on a floured surface into a 12-inch circle, then fit it into your pie dish. Trim excess and prick the bottom with a fork to prevent bubbling. Chill in the refrigerator while preparing the filling.
Combine the halved strawberries, honey, lemon juice, chopped basil, and a pinch of sea salt in a large mixing bowl. Gently toss to coat the fruit evenly, releasing their fragrant juices.
Transfer the fruit mixture into the prepared pie crust and spread it out evenly. Pour any accumulated juices over the filling.
In a small bowl, whisk the cornstarch with a tablespoon of water to create a slurry. Drizzle this over the fruit filling to help thicken it during baking.
Fold the edges of the pie crust over the filling or leave it open for a rustic look. Brush the crust with the beaten egg for a shiny, golden finish.
Bake the pie in a preheated oven at 375°F (190°C) for 35–45 minutes, until the crust is golden brown and the filling is bubbling thickly.
Remove the pie from the oven and let it cool slightly—about 15 minutes—so the filling sets up and is not too runny when sliced.
Slice the pie and serve warm or at room temperature, enjoying the tender crust and juicy, fragrant strawberries with basil.

Notes

For an extra touch, garnish with fresh basil or a dollop of whipped cream just before serving.

This strawberry pie captures the essence of warm, lazy afternoons and the joy of sharing simple pleasures. It’s perfect for enjoying with loved ones or savoring quietly on a sunny porch. No matter how you serve it, each slice whispers stories of seasons past and creates new memories to cherish.

As the seasons shift, this pie remains a bright, flavorful reminder to savor the fleeting moments. Its fresh, fruity flavors are a breath of summer air, even on the chilliest days. So go ahead—slice into this sweet ode to sunshine and let its vibrant taste brighten your day.

Please Rate this Recipe

Sun-Kissed Strawberry Pie: A Summer Classic with a Twist