Strawberry Balsamic Basil Chocolate Mozzarella Pie

Strawberry Balsamic Basil Chocolate Mozzarella Pie 

Basic Pie Crust:
8 Tbs. ice-cold butter, cubed into 1/2″ squares
1 1/2 cups all-purpose flour
1 large egg
1 Tbs. apple cider vinegar
1 pinch salt
2-3 Tbs. ice-cold water

 

Filling:
1 lb. fresh strawberries, rinsed and sliced
2-3 Tbs. all-purpose flour
1 cup strawberry preserves
3 oz. fresh mozzarella cheese, chopped
3 oz. bittersweet chocolate chips
2 Tbs. fresh basil, chopped
2 Tbs. balsamic vinegar

 

Preheat the oven to 325 degrees.

Using your fingers, toss the butter cubes in the flour to coat. 

Flatten and press to immerse in the flour – handling as little as possible. Stir in the egg and vinegar (and salt) with your fingers and add a little water…a touch at a time…until the texture is just right for flaky dough. Remember, the more you touch it, the tougher it will be.

Form into a ball and place between two layers of parchment to roll out into a disc.

Carefully lay the pie crust disc into a pie plate, folding under the edges and fluting the sides for a decorative effect.

 

Fill with pie beans and bake for about 20 minutes.
Remove from the oven, allow to cool, and discard (or save) the beans.

 

Increase the oven temperature to 375 degrees.

Toss the berries with the flour to fully coat. Gently fold in the remaining ingredients.

Fill the cooled crust and bake for an additional 30-40 minutes, until the center is just about set.

Remove from the oven and allow to cool and finish setting.

 

Serve a la mode, of course.