1. Prepare pastry, adding the basil to the dry ingredients before the first pulse in the food processor.
2. Continue with recipe. Divide the dough in half and flatten into 2 disks about 4-5 inches across. Wrap in plastic film. Freeze one for future use. Place the other in the fridge to rest for at least 1 hour.
3. When ready to make the pie shell, remove the dough from the fridge and let warm up to room temperature.
4. Roll out on a well floured surface and rolling pin to fit into a 9 inch pie plate, with 1 inch extra.
5. Fit into your pie plate. Trim and prepare your edge as you would like, crimp or fork, or just a loose ruffled edge if you'd like.

6. Place in the freezer for 1/2 hour.

7. In the meantime preheat your oven to 425F

8. When temperature has been reached, take out the pie shell, and place a piece of parchment trimmed into a large circle into the shell. Fill with pie weights or dried beans, pushing into the edges, getting rid of as many gaps up the sides as possible.

9. Place on a baking sheet and bake in the bottom third of the oven for 20 minutes.

10. Remove from the oven and carefully remove the parchment and beans. Use a fork to prick holes all over the bottom and sides. Return to the oven, but on the centre rack this time.
11. Bake for another 10 minutes. Check to see if any air pockets are developing. If so, gently use a towel to push down the air pocket, or use the fork to release any air.
12. Bake for another 8-10 minutes till golden and the bottom is dried out fully. If the edges are browning faster than you would like, cover them with a pie guard or tin foil.

13. Remove to cool on a rack. Once it has cooled down a touch, take your beaten egg white and brush the bottom and sides with it. This will create a seal so that any warm liquids that come in contact with the baked shell won't turn it soggy. Let it cool completely.

Filling:

1. While the pie shell is baking, take the largest berries and chop into smallish pieces to fill 1 1/4 cups.

2. Take the rest of the berries and slice the largest ones left in half. The smallest berries that you have can be left whole. If you are using only larger berries, then halve or even quarter them so that they will fit into the shell nicely. Set the halved one in one bowl and whole ones in another bowl, and set aside for now. You should have approximately 4 1/4 cups worth.

3. Take the 1 1/4 cups of the chopped berries and place them in a food processor or blender. Blend till completely smooth.
4. Add this purée to a small saucepan, along with the sugar, jam, lemon juice and salt.

5. Whisk over medium heat till completely warmed through and starting to bubble.  Carefully taste to ensure it is sweet enough.  The type of jam and the sweetness of the berries can affect this. Adjust with more sugar if desired.

6. In the meantime, mix the 3 tbsp of cornstarch with the 3 tbsp of water in a small cup till smooth.

7. When the liquids in the sauce pan are warmed through, add the cornstarch slurry to it and continue whisking over medium heat.

8. Soon it will start bubbling and thicken. Once it has thickened, remove from the heat. Add the pepper and stir through.
9. Using a spoon spread a thin layer of the glaze over the bottom of the cooled pie shell.
10. Lay out a layer of the halved berries to fill the bottom. Make sure they fit snug and try to leave no gaps. Spread out another layer of the glaze evenly over these berries, using roughly half of the remaining glaze. If you feel everything is covered completely, then don't use any more.
11. Spread out the remaining berries over the glaze. Use any halves ones around the outer edges of the pie, moving to the whole berries throughout the middle of the pie.
12. Use a spoon to spread the final layer of glaze over these berries. Get into every crack, using a small spoon to take excess glaze away from puddling and moving it around to fill in any air pockets.

13. You may have 2 or so tbsp of glaze leftover. Don't feel obliged to use it. This is extra depending on the size of your pie shell etc.

14. Set the pie into the fridge to allow it to set completely. Give it a few hours.

15. Serve with heaps of whipped cream!!

    To serve, please use a good serrated knife and a back and forth sawing motion.  This will help you get through the fresh berries (they really don't soften too much in the glaze, so they will resist a knife.  Using the wrong knife and pushing down, expecting the berries to allow the knife to slice them will only push them down and separate from the glaze.

    I used a small offset spatula to remove the pieces from the plate.