Ingredients
Scale
For the pastry:
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup cold bourbon
For the filling:
- 2 pounds fresh strawberries, hulled and sliced in half
- 1/2 cup bourbon
- 1 tablespoon chopped basil
- 1/4 cup granulated sugar
- 1/3 cup lightly packed brown sugar
- Juice from 1/2 lemon
- 1/2 cup cornstarch
- 1 large egg, beaten and granulated sugar for topping the unbaked pie
Instructions
- Start the filling the night before by soaking the cut and hulled strawberries in the 1/2 cup of bourbon.
- Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
- Add in the cubed cold butter and pulse until the butter is pea and lima bean-sized. Add the bourbon and mix just enough so it lightly comes together. It will still look loose but will stick together when you squeeze a chunk of it in your fist.
- Pour the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat the oven to 400 degrees.
- To make the filling, in a medium bowl, toss together strawberry and bourbon mixture, basil, sugars, cornstarch, and lemon juice. Mix until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes.
- To assemble the pie, on a well-floured surface, roll the bottom crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan.
- Using a slotted spoon, spoon filling into the piecrust, leaving a majority of the liquid in the bowl.
- Roll out the top crust in the same manner. Slice the dough into 1-inch wide strips and weave the crust strips on top of the pie. Pinch the top and the bottom layers together to seal them.
- Brush the egg wash over pie crust, then sprinkle with sugar.
- Place pie on baking sheet with a layer of foil or parchemnt and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 45 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool for 4 hours.
