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My Big Fat Italian Strawberry-Basil Wedding Pie

Recipe Courtesy Naylet LaRochelle
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Crisco® Innovation Best of Show
Amateur, 2011 American Pie Council Crisco® National Pie Championships
Photo credit: J.M. Smucker Co.



  • 1 1/4 cup flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup COLD Crisco®Butter-Flavored Shortening
  • 3-6 tablespoons ice water, as needed
  • 1 teaspoon white wine vinegar


  • 1 envelope unflavored gelatin
  • 1/4 cup whipping cream, plus 1/2 whipping cream
  • 1 (10 oz.) jar Smucker’s®Strawberry Spreadable Fruit
  • 1 (8 oz.) container mascarpone cheese
  • 1  teaspoon pure vanilla extract
  • Pinch of salt
  • 1 teaspoon grated lemon peel
  • 1 1/2 cup fresh strawberries, crushed, slightly draining liquid
  • 2 tablespoons finely chopped fresh basil leaves

Vanilla Bean-White Chocolate Mousse Topping

  • 3/4 cup white chocolate chips
  • 1 cup whipping cream, plus 2 tablespoons
  • 1 1/2 teaspoon vanilla paste
  • White chocolate curls, for garnish, if desired
  • White fondant flowers, for garnish, if desired


In a large bowl, combine the flour, sugar, and salt until well blended.  Using a pastry cutter, cut in the Crisco butter-flavored shortening into the flour mixture until mixture resembles coarse crumbs.  In a small measuring cup, add vinegar to 6 tablespoons ice water.  Drizzle water-vinegar mixture over flour-shortening mixture by tablespoons until dough looks evenly moistened and sticks together when pressed with the flat side of a spatula.  (If dough crumbles, add more ice water by tablespoons.)  Shape dough into a flat disk; wrap in plastic wrap. Refrigerate for 30 minutes.   

 On a lightly floured surface, roll out chilled pie dough to fit a 9-inch pie plate.  Ease pie dough into pie plate; trim pastry edges.  Do not prick pastry.  Line the pastry with foil; fill with pie weights.  Bake at 425 degrees for 8-10 minutes to set the crust.  Carefully remove the foil with the pie weights.  Prick the bottom of the pie crust.  Reduce oven temperature to 375 F degrees; continue to bake 14-17 minutes or until crust is golden brown.  Remove from oven; set on cooling rack to cool completely.    



In a small microwavable bowl, combine gelatin and 1/4 cup whipping cream.  Set aside for 5 minutes. Microwave in 30 second intervals, until gelatin is completely dissolved.  Let cool 10 minutes. 

In a large bowl, stir together strawberry spreadable fruit, mascarpone, vanilla extract, salt, lemon peel, and dissolved gelatin mixture until well combined.  Add strawberries and basil; stir until combined. 

In a medium bowl, using an electric mixer, beat on high remaining 1/2 cup whipping cream until stiff peaks form.  Fold into the strawberry mixture.  Pour filling into prebaked pie shell.  Refrigerate 2 hours, or until filling is set. 


Vanilla Bean-White Chocolate Mousse Topping

In a small saucepan, melt white chocolate chips and 2 tablespoons cream, stirring often, over low heat.  When chocolate is completely melted remove from heat; stir in vanilla paste.  Let chocolate cool (but not harden).   In a medium bowl, using an electric mixer, beat 1/2 cup whipping cream until stiff peaks form.  Fold whipped cream into cooled white chocolate mixture.  Spread over top of pie, or pipe in a decorative manner.  Return pie to refrigerate for 2-3 hours, or until topping is set.  Garnish pie with white chocolate curls and white fondant flowers, if desired. 

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