Blueberry Goat Cheese Pie

Total Time:
1 hr 40 min
45 min
30 min
25 min

One 10-inch Pie

  • Crust:
  • 2 cups all-purpose flour
  • 1/2 to 3/4 cup cold margarine
  • 1 tablespoon sugar
  • Pinch salt
  • Cold water
  • Filling:
  • 1/2 cup soft goat cheese
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon finely chopped fresh basil
  • 1 large egg
  • Pinch salt
  • 5 cups fresh blueberries
  • Topping:
  • 1 cup sliced almonds
  • 1/2 cup sugar
  • 1/3 cup melted margarine
Watch how to make this recipe.
  • 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. Slowly add cold water in small amounts, gently incorporating it 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 together the goat cheese, heavy cream, brown sugar, flour, basil, egg and salt in a bowl. Add the blueberries and mix to the desired texture.

  • For the topping: Mix the almonds, sugar and margarine in a bowl; set aside.

  • Preheat the oven to 350 degrees F.

  • Roll out the dough and place it in a 10-inch pie pan. Pour the filling into the crust and sprinkle over the topping. Bake, rotating halfway through, for 25 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

View All

Cooking Tips
More Recipes and Ideas
4.4 39
WOW!!! I made this with fresh blueberries and a Pillsbury Pie Crust. So easy, different and delicious!! I baked the pie for about 40 minutes, I did not pre-bake the pie crust. It was the hit of the party!<div><br /></div> item not reviewed by moderator and published
Delicious! Blueberries, goat cheese and basil are in perfect proportion and the topping is a great complement.  I reduced quantities by about 25% to accommodate a smaller baking dish (7" x 10") and baked it at 350F for 40 minutes.  item not reviewed by moderator and published
This pie is super delicious. I've made it twice now- both times with fresh blueberries. <div><br /></div><div>The first time, my dough was too thick and took very long to cook. I neve did quite get the dough cooked enough but gave up after an hour and ate it anyway. </div><div><br /></div><div>This time I made my dough much thinner but I have cooked it for about 40 minutes already and my dough is still not cooked through and the filling is still watery/runny. I will have to put it back in for about another 15-20 minutes. </div><div><br /></div><div>I love this pie, and will continue to make it when the mood strikes. But I wish they're gave a more accurate baking time. Im glad to read that I am not the only one having trouble with this. I thought my oven might need repair or that I did something wrong. Eventually, I'll perfect it and know exactly how long it will take. </div> item not reviewed by moderator and published
My husband saw this pie on Triple D and when I came home that night he was raving about how good it looked.... so .... the next day I made one and although I'm not a pie type gal, I can't get enough of this one.  The goat cheese and basil compliment the blueberries so well.  Use fresh blueberries if you can, it's extra good that way.  I cheated and used a pre-made pie crust so it was a 9-inch instead of the 10-inch that the recipe calls for, so your baking time will be longer... just keep checking it every 10 minutes or so.  Well, I'm off to bake another one... this time for a birthday bash at work !  Thanks Guy Fieri !! item not reviewed by moderator and published
I love this pie. But I needed to cook it longer than 25 minutes. I used a 9 inch pan instead of a 10 inch pie pan, though so that must have been why. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
worst pie I have ever made! Who uses margarine in pastry anyway? It would never set up if baked as directed. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
Amazing!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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..... item not reviewed by moderator and published
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! item not reviewed by moderator and published
YUMMY! I was too lazy to make the crust used a frozen one (actually made to shallow 8" pies, otherwise very easy, unique &amp; good It was crazy, I had this abundance of blueberries &amp; wanted to make a pie, so I surfed the Food Network site for a recipe &amp; land on this one. I like the fact it was different, basil, goat cheese &amp; 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. item not reviewed by moderator and published
OK the other night I caught an episode of triple D and saw this 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! item not reviewed by moderator and published
I threw the crust away after trying to get it to cooperate and made my own crust w/ butter &amp; 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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very easy to make. Added about 30 minutes of bake time. Pie came out perfect and wasn't watery at all. It retained shape when cut and tasted AMAZING!!!! It's a definite repeat! :-) item not reviewed by moderator and published
Like the other reviewers, my pie was still liquid after 25 minutes. I increased the temperature to 375 and cooked it 15 minutes longer, but it was still gooey. So we served it in bowls instead of on plates. Now, did any of this make it taste any less good? NO. It was ridiculously tasty (creamy and sweet and tangy, with a fascinating texture that ranged from juicy berry bites to crunchy almond bites) and a big hit with our dinner party. We topped it with fresh whip cream and mint sprigs, and there were lots of happy lip-licking sounds. But here's my discovery. After refrigerating the leftover half of the pie, it DID finally thicken and set. For the leftovers, we ate them cold (almost like cheesecake) in perfectly sliced wedges just like we saw on the show. Delicious. So next time, I'm going to make the pie in advance, let it refrigerate and serve it cold. You may want to try this too if you want a presentation that's more like a pie slice than a berry crumble. item not reviewed by moderator and published
It tasted amazing, but I baked it for about 40 minutes and it came out liquidy :-( Guess I should have cooked it longer or maybe at a higher temperature. I even used less blueberries! And with this recipe I was able to fill two 9 inch pies ( I did not make my own crust). Still, it was fantastic, basil was not needed! item not reviewed by moderator and published
I made this pie the first time with frozen blueberries big boo boo it made to much liquid so second time around I defrosted the blueberries and added a few weeks of my own I dusted the blueberries with flour and added 2 tbl. of top notch balsamic vinegar (aged 18yrs) a few grinds of fresh ground pepper, cooked it at 400 degrees for 1 hour and melted some apricot preserves about 2 tbl. and painted it on when it come out of the oven ----- husband had half of it at before bed that night, he took some to work the next day and he threatened the guys at work if any of them so much as attempted to reach for his pie they would get a fork in there hand gotta say it was a 5 star item not reviewed by moderator and published
How did this turn out in tarts? Want to try for a party, and small tart-size more convenient to eat - item not reviewed by moderator and published

Not what you're looking for? Try:

Goat Cheese-Stuffed Piquillo Peppers