Preheat oven to 350°F and line a large sheet tray with parchment paper. Roll pie dough into a 10 to 12-inch circle and place on top of the prepared sheet tray.
In a medium bowl, combine strawberries, Colavita Aged Balsamic Vinegar of Modena, cornstarch, and salt. The cornstarch will dissolve and form a thickened liquid at the bottom of the bowl.
Pour the strawberry mixture into a mound in the center of your rolled-out dough, leaving about 2 to 3 inches around the edges. Begin to crimp the edges up onto the strawberries. You’re essentially forming an organic pie crust. Brush the outside of the pie dough with basilolio and sprinkle with turbinado sugar.
Bake until the crust is lightly browned around the edges, 1 hour to 1 hour 20 minutes, depending on oven. It’s ok if some liquid oozes out the side. Serve warm or cooled with ice cream.
Servings 4