Blueberry Pie With Goat Cheese & Basil

David Henson


Inspired by a pie of the same name, served at a diner featured on the Food Network on tripple D

★★★★★ 1 vote



2 c
a p flour
1/2-3/4 c
cold margarine
1 Tbsp
1 pinch
butter, unsalted
a little
cold water


1/2 c
soft goat cheese
1/2 c
heavy cream
1 large
1/2 c
brown sugar
1/4 c
a p flour
1 pinch
1 Tbsp
finely chopped fresh basil
5 c
fresh blueberries


1 c
scliced almonds
1/2 c
1/3 c
melted margarine


1For the crust:
Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers
gathering and crumbling until you have a crumbly mixture, about the size of peas.
In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes
2For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.
For the topping: Mix the almonds, sugar and margarine in bowl, set aside.
Preheat the oven to 350 degrees F.
3Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top.

Bake 25 minutes, rotating at the pie halfway through.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy