What do you do when a long time friend JUST all of a sudden realizes you are a food blogger and absolutely adore baking pie?
Well, I don’t know about you, but I head straight to the kitchen to whip up something special: Four Fruit White Chocolate Mascarpone Pie with a Basil Scented Crust.

Four Fruit White Chocolate Mascarpone Pie with Basil Crust

Crust:
1 1/2 cups all purpose flour
8 Tbs. ice cold butter, cubed
1 large egg
1 Tbs. apple cider vinegar
2 Tbs. fresh basil, minced
3-4 Tbs. ice water

Combine the flour, butter, egg, vinegar, and basil together in a food processor. Pulse until crumbly. Drizzle in the ice water and pulse again until a bit more doughy.
Transfer to parchment paper and form into a disc.
Top with another sheet of parchment and roll into a 11-12″ crust.
Transfer that to a pie plate, fluting the edges, and refrigerate for at least one hour.
Preheat the oven to 375 degrees. After filling the pie crust with pie weights or beans, bake for about 20 minutes, until just beginning to brown.
Remove from oven and allow to cool.

Increase oven temperature to 425 degrees.

Filling:
8 oz. mascarpone cheese
6 oz. white chocolate
12 oz. mixed berries (blueberries, strawberries, raspberries, and cherries), fresh or frozen
12 oz. Bonne Maman Four Fruit Preserves

In a small pot, warm the mascarpone cheese and white chocolate together, stirring constantly, until silky smooth.
Pour over the cooled basil crust.
Allow to set for about 20 minutes.
Meanwhile, in a larger saucepan, heat the berries and cherries (frozen or fresh) with the Four Fruit Preserves, just enough to combine well.
Top the creamy white chocolate pie layer with the fruit mixture. Decorate the top of the pie with any remaining pie crust pieces.

Bake for another 25-30 minutes, until the berries and cheese are bubbling and the crust is perfectly browned.

Remove from the oven and allow to cool and set completely before slicing and serving. Garnish with fresh berries and white chocolate chunks, if desired.