Blueberry Goat Cheese Pie

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
30 min
Cook:
25 min

Yield:
1 Pie
Level:
Intermediate

Ingredients
  • Crust:
  • 2 cups all-purpose flour
  • 1/2 to 3/4 cups cold margarine
  • 1 tablespoon sugar
  • Pinch salt
  • Cold water
  • Filling:
  • 1/2 cup soft goat cheese
  • 1/2 cup heavy cream
  • 1 large egg
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 1 tablespoon finely chopped fresh basil
  • 5 cups fresh blueberries
  • Topping:
  • 1 cup sliced almonds
  • 1/2 cup sugar
  • 1/3 cup melted margarine
Directions
For 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.

For 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. Roll 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.


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    This is a great pie. Please try and use fresh blueberries. The flavor is bold. And the cook time won't take as long. Its like a blueberry cheesecake pie. But way better. I dream of making this pie in the summer. And I always do. Blueberry and goat cheese heaven
    I don't typically like sweets, but this recipe is fantastic; not overly sweet, and very interesting. I used frozen blueberries which increased the cooking time to about 1.5 hours, but it still turned out as advertised. This will probably become a staple in my holiday rotation. Try it!
    I've never really understood the phrase "It's so good it makes you wanna slap yo mama" but if I had to venture a guess, it defines this pie. The delicate balance of sweet and savory ingredients in this pie is as tasty as it is unique. Do not be afraid to try this recipe! I tried something out of the box and it's now a permanent part of my favorite desserts collection. Dang this is a good pie.
    Excellent! This pie was such a wonderful surprise! I read lot of reviews and tweaked to my liking. I can not wait to make it again!
    I did I not pre cook the pie crust, but reviewed the comments half way in. I used frozen berries but increased the cooking time as indicated (double and added some things from other similar recipes. It certainly did thicken when it cooled when cooked double time. It was a wonderful compliment of flavors and when entered in a pie bake off came home empty. I used frozen berries but after reading the reviews and watching till it bubbled like any other pie it was awesome. Definitely will make it again. I always add my own twist, but for a first time everyone enjoyed it. Read the reviews first and you won't panic!
    I made this and it was simple, easy and marvellous! I used butter instead of margarine for the crust. Everything tastes better with butter. I've tried this recipe with different fruits other than blueberry such as strawberry, raspberry, blackberry and field berries. With each I changed the amount of Goat Cheese and Basil that I used and with each pie they all tasted superb. My neighbour's ask me for this pie at least once a month now at the Community Centre Dinner.
    I agree with other readers...who uses organic items and then uses margarine to cook. Change to butter and cut back excessive amount and this become a FANTASTIC pie!
    worst pie I have ever made! Who uses margarine in pastry anyway? It would never set up if baked as directed.
    As many of you I saw this on DDD and I just had to make it (and fortunately the recipe was here, wanting for me :-. I read all the previous comments and these are the (few changes I've made: I used the recipe's dough and baked it blind for about 20 minutes. Then I poured in the filling and baked for another 40 minutes. And the pie was perfect.  
    Oh, since I didn't want to make it too heavy, I skipped the butter and sugar topping I just scattered the almonds on top, together with 2 tablespoons of sugar, and put everything to bake. I also added the grated rind of 1/2 lime to the filling. The pie is lovely anyway, the taste of goat cheese remains rather subtle, as also the basil, but you can still taste them, but they're not too overwhelming.
    I followed the recipe exactly and cooked it for double the time. It was soupy and the crust on the bottom wasn't done. Why is it soupy. It was like I poured cream over the pie inside. It never thickened at all. Very disappointed
    BTW, I wouldn't use frozen Blueberries. If you don't like Goat Cheese or don't wanna pay for it, use Softened Cream Cheese. Also, as previously mentioned, you MUST bake this for at least 45 to 50 minutes! Cool by the window on a cookie rack. I bake it for 25 minutes, turn it 180 degrees and bake for an additional 25. Also, the Almonds on top with the margarine and sugar are also a MUST.
    Amazing!!!
    I LOVE this pie and have made it three times in less than 3 weeks. I shared it with neighbors the first time, but am baking it in secret today. It definitely needs to cool to room temp then be refrigerated for 2-3 hours before slicing.  
     
    Modified: ~ 1-2 TBL of fresh lemon juice and scant amount of lemon zest to the batter.  
    ~ Baked the Marie Callender's pie crust (easy and comes out perfect every time for 10 minutes or so to set the bottom.  
    ~ Added 1-2 TBL of crushed pecans to the topping.  
     
    Tip: This pie freezes beautifully when frozen by the slice.
    I agree with another reviewer that the baking time in the recipe is incorrect. It needs to bake about 45-50 min at 350 degrees to be done and get a nice golden crust. I always cover just the crust part with some foil for the first 20 min or so and then the edges don't get too brown before the pie is done.
    Easy to make pie...LOVED it! It was a huge hit at the dinner party. To Jaffiter: the pie sets AFTER it cools completly. Once it cools it is perfect for cutting. I will make this pie again and again. a new favorite
    I NEVER make a recipe without reading the reviews but did this time and am bummed. After the 25 mins I was like...what the heck...why is this not set. I left it in a bit longer but not long enough so just put it back in for a bit. I hope it turns out b/c it is for a dinner party tomorrow night. ARGH. When you watch the video his filling it very thick whereas the filling you make using exact ingredients is much much more liquidy. All the reviews were good so here is hoping mine is tomorrow night after dinner. LOL.
    Nice pie recipe except for the cooking time. It's half the time it should be. My pie filling was still liquid and the dough was doughy. Every other pie recipe like this cooks for about 50 minutes. I give it one star because of this.
    Amazing. I made this for a office party, and it was the hit. Even people that were snubbing their noses at the idea of basil in pie ended up eating crow as they came back to me for the recipe. Just do it. It's one of the most unique flavor combinations I have had as of late. Thanks Guy for bringing this amazing pie into so many homes.
    This was a unique and fabulous recipe, which I will make over and over again. If you love blueberries and goat cheese, you will be pleasantly surprised how delicious this pie truly is. 
    A real winner. Even my skeptic husband loved it.
    I saw this pie on an episode of DDD and had to try it. It sounded so unique. First off tho let me say you must like, no love, goat cheese to appreciate this pie. It isn't your standard traditional blueberry pie. It's blueberry pie on a whole notha level. I love goat cheese and I thought it was delicious. Different, but delicious. My husband, the goat cheese hater (but who can't pass up sweets even with goat cheese first turned up his nose when he took his first bite. Then after his 2nd bite I heard "this is good". I guess he liked it because he ate his and 1/2 of another piece.
    I made this and thought it was great. I would like to try again in tarts and change the blueberries to blackberries. Once I try this I will let you know how they turn out. Also going to try and freeze them.
    My wife and I went to 3 sisters in Broadripple part of Indianapolis this past weekend. It was our 35th anniversary-We waited 20 minutes to get in-Had a piece of this Delicious pie for dessert, which was YUMMY, cant wait to try and make it.....
    Delish! Quick, elegant, and very sastisfying. Was not in the mood to make crust from scratch. I had a pie crust in freezer already. I didn't have enough fresh blueberries so I mixed frozen and added more flour to help thicken. It was hard waiting for it to chill. I wanted to make sure it set well. LOVE LOVE LOVE the goat cheese and basil combo. Will definitely DO AGAIN!
    YUMMY! I was too lazy to make the crust used a frozen one (actually made to shallow 8" pies, otherwise very easy, unique & good It was crazy, I had this abundance of blueberries & wanted to make a pie, so I surfed the Food Network site for a recipe & land on this one. I like the fact it was different, basil, goat cheese & simple. I had the Food Network channel playing in the back ground for several hours, them BOOM, the episode with this blueberry pie comes on.... fate.
    OK the other night I caught an episode of triple D and saw this recipe...it intrigued me! Goat cheese, fresh basil and blueberries?! I was in the midst of a blueberry craving and decided to take a crack at making this pie. The flavor was unlike any blueberry recipe I've had before, 'exotic' is the term that came to mind. I will make this again...its that good! I had to hold off or else I could have easily eaten the whole pie! I'm going to do a couple things differently next time like make the filling thicker! I wasn't real happy with the texture just too runny! I will gladly listen to your suggestions!
    I threw the crust away after trying to get it to cooperate and made my own crust w/ butter & shortening. I combined the room temp. goat cheese, cream and egg in the Cuisinart and added 1 tsp. vanilla, then folded fresh berries together w/ liquid ingred. in a large bowl. I baked it in a deep dish pie pan and did not double the topping (I did add a pinch of salt to the topping). I baked it for about 45 minutes but should've refrig'd it as it served up more like a cobbler, so next time I'll add an extra egg and will also refrigerate it. Served it to a dinner party of 8 with absolutely rave reviews and ZERO leftovers. Every plate was clean. Don't be tempted to add more than 1/2 c. goat cheese or it'll make the flavor TOO strange. The basil isn't detectable, flavor-wise, but does make for a pretty color contrast. Frozen berries won't work -- and one large fresh Costco container was 6 cups exactly. I'll absolutely make this again. It was EASY, pretty and delicious.
    This is probably one of the best pie's I've ever eaten, I loved it and so did everyone who tried it. The only thing I will do differently next time I make it is that I will blind bake the case before I add the filling as when I went to cut it found the base wasn't cooked properly and I had to finish it off in a frying pan! I can't wait to make it again, just have to find the right occasion.
    This pie looks and tastes impressive. I absolutely loved it! I, like the other reviewers, cooked it for 45 minutes and then chilled it in the refrigerator. Absolute perfection, definitely the best pie I have ever eaten.
    Mine took 45 minutes to bake, and like a previous review said, I found it was easier to slice once it had been refrigerated. The goat cheese added a nice tanginess.
    SO GOOD! I made mine in a cupcake maker so it made a batch of little tartlets and it was delicious. I also added a little oatmeal to the topping for a variation. Will totally repeat. It was so fresh and yummy.
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