#BendtheRules with Lorimer Kitchen!

6.15.2015



I'm so excited to be sharing a first ever for this blog - a recipe with my favorite food blogger / bestie, Jen from Lorimer Kitchen! We decided to take you behind the scenes of a food blog post and show you how to make this delicious Strawberry Peach Basil Pie inspired by HP's campaign to 'bend the rules!' with their new HP x360. HP brought together 6 unique and talented artists to create an HP x360 Behind The Scenes video. I was inspired by the collaborative nature of the video, which brought together art and music in an incredible new way to create an interactive experience like nothing I've ever seen! I wanted to mirror this synergistic spirit in a collaboration with a totally new type of content: food! Jen and I were inspired to think beyond the traditional recipe and 'bend the rules' of a timeless recipe. And if adding basil to a sweet all-american pie isn't bending the rules, I don't know what is! For me, it was an awesome experience to try something totally different for the blog (and in my life). I've never, ever baked a pie! Let me know in the comments if you would like to see more food posts in the future. Now for the pie - here's how we did it: 

Ingredients
*For the Crust*
2 cups all-purpose flour (plus more for rolling dough)
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon Powdered Ginger
16 tablespoons cold unsalted butter (or Coconut Oil/ Earth Balance if Vegan), cut into pieces
1/4 cup ice water, plus 2 more, if needed

*For Pie Filling*
1 Pint Strawberries, hulled and sliced
3 Peaches, sliced
1/4 cup packed Basil, finely chopped
3 tablespoons Cornstarch
Pinch of Salt
1 tablespoon Lemon Juice

Directions
*For the Crust*
In a stand mixer, using a paddle attachment, mix flour, salt, sugar and ginger until combined. Add butter, 1 slice at a time. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining. Sprinkle with 1/4 cup tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. Add more water as needed. Separate 1/3 of the dough. Place each round of dough in plastic wrap, and chill in the refrigerator for 1 hour. Once chilled, remove larger round from fridge and roll out to a 14 inch disk. Place on top of a greased pie pan and crimp the edges. When ready, roll out smaller round and cut out into small shapes to place on top of the pie.

*For Pie*
Preheat oven to 350°. Sprinkle Basil onto bottom of chilled pie crust. In a medium sized bowl, mix together salt and cornstarch. Toss strawberries in mixture until fully coated. Place sliced peaches in a circular pattern across the bottom of the whole pie, and then pour strawberries on top, creating an even top layer. Drizzle lemon juice across top. Place pie crust cut outs on top, and brunch with water.  Bake for 40 minutes or until cooked through. Remove from oven and chill, for at least an hour in the fridge. Serve cold. 

Special thanks to Lorimer Kitchen for collaborating with me on this project and HP for sponsoring this post! Don't forget to watch the HP x360 Behind The Scenes video here!

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