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 of Moira Sommers, Co-Owner/Chef of 3 Sisters Cafe in Indianapolis, IN