Strawberry Basil Pie Filling

Taken from kelloggs.com.

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

Directions:
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.

Raspberry Pie Filling

Taken from saveur.com.

Ingredients:
1 cup sugar
3–4 tbsp. flour
Pinch salt
5 cups fresh or thawed raspberries, stemmed
2 tbsp. butter, cut into small pieces

Directions:
Combine sugar, flour, and salt in a large bowl. Add raspberries and gently toss until well coated. 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.

Best Pie Crust Recipe Ever

This Recipe comes from Kimberly Flower, who got it out of an issue if Cook’s Illustrated, Nov 1, 2007.

Vodka is essential to the texture of the crust and imparts no flavor——do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

INGREDIENTS
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening , cut into 4 pieces
1/4 cup vodka , cold
1/4 cup cold water

INSTRUCTIONS
1. 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Use dough as per recipe.