How to Make It
Combine the flour, sugar and salt in the bowl of a food processor. Pulse 5 to 8 times to combine the dry ingredients. Add the cold butter, pulsing until the mixture resembles coarse crumbs. Add the water to the flour-butter mixture and pulse until moist clumps form. The mixture will not form a ball of dough.
Make the strawberry-basil jam: Combine the strawberries, sugar, lemon juice and butter in a medium saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved, about 5 minutes. Clip a digital, instant-read thermometer on the side of the saucepan and cook the jam for 10 to 15 minutes, stirring occasionally, until the temperature reaches 220°F (104°C). Remove from the heat and stir in the basil. Allow to cool completely before using. Jam can be stored in the refrigerator for up to 1 month.
Turn the dough onto a lightly floured surface and press into a disk. Roll the dough to ⅛-inch (3-mm) thickness, and cut into sixteen 3 x 4-inch (7. x 10-cm) rectangles. Line a baking sheet with parchment paper. Place 8 rectangles of pie dough on the baking sheet, top each rectangle with 1 tablespoon (20 g) strawberry-basil jam. Top with a second rectangle of dough, and crimp around all sides with the tines of a fork.
Using a small, sharp knife, cut 3 small slits in the top of each pie. Place in the refrigerator for 15 minutes. While the pies are chilling, preheat the oven to 425°F (218°C, or gas mark 7). Bake the pies for 20 to 22 minutes until the pastries are a deep golden brown. Allow to cool to room temperature.
Make the glaze: In a small bowl, whisk together the powdered sugar, heavy cream and vanilla until smooth. Frost the cooled pies with approximately 2 teaspoons (10 ml) of glaze and sprinkle with nonpareils.
From Delightful Desserts by Jane Soudah, Page Street Publishing Co.