Instructions
- In a food processor, pulse together dry pie crust ingredients—flour, sugar, and salt.
- In a measuring cup, place a few ice cubes with water to get the water cold.
- Add cold butter cubes to the dry mix. Add shortening. Pulse until a crumbly dough starts to form. Add 1 tbsp of cold water. Pulse, then add the 2nd tbsp. Pulse again, the dough should develop into a ball.
- Remove from processor and flatten into a disc, wrap in plastic wrap and cool in the fridge for at least one hour, or up to 2 days.
- Remove the dough from the fridge and place it between two sheets of parchment paper. With a rolling pin, slowly roll the dough evenly into a 12″ circle. Carefully remove the top layer of parchment and place the dough on a rimmed baking sheet.
- In a medium bowl, combine sliced strawberries, sugar, cornstarch, and lemon zest and toss to create the filling.
- Sprinkle the center of the crust with a pinch of cornstarch. Add your strawberry filling on top leaving a 2-3″ border. Fold over the edges of the dough, pleating all the way around.
- Brush the crust with egg wash and sprinkle with sugar. Bake at 400° for about 20 minutes until the center is bubbly and the crust is golden brown.
- Slightly cool on the parchment then top with basil ribbons. Slice and serve warm with whipped cream or vanilla ice cream. Enjoy!
