Strawberry Basil Pie Filling


  • 2 pounds fresh strawberries
  • 1/2 cup sugar
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. fresh green basil, minced
  • 6 tbsp. corn starch


  • Wash the strawberries, then remove the hulls.
  • Leave very small strawberries whole, cut larger ones in half or quarters.
  • Add the prepared berries to a bowl with the 1/2 cup sugar, the lemon juice, minced basil and fold gently to coat all the berries with the sugar.
  • Leave the berries, covered at room temperature for about an hour, stirring occasionally; this will draw out liquid from the strawberries which is then thickened to ensure that the pie will hold together.
  • Pour off most of the liquid from the bowl.
  • Whisk in the cornstarch to the liquid until well combined.
  • Place filling into pie crust — I recommend the Vodka Pie Crust Recipe.
  • Bake at 375° until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.

Taken from