Blueberry Goat Cheese Pie
- 2 cups all-purpose flour
- 1/2 to 3/4 cups cold margarine
- 1 tablespoon sugar
- Pinch salt
- Cold water
- 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
- 1 cup sliced almonds
- 1/2 cup sugar
- 1/3 cup melted margarine
DirectionsFor 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.
Recipe courtesy Moira Sommers, Co-Owner/Chef of 3 Sisters Cafe in Indianapolis, IN