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Blueberry Goat Cheese Pie Recipe

Blueberry Goat Cheese Pie

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on April 17, 2013

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    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!

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  • on April 06, 2013

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    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!

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  • on March 29, 2013

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    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.

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  • on March 24, 2013

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    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!

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  • on March 14, 2013

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    worst pie I have ever made! Who uses margarine in pastry anyway? It would never set up if baked as directed.

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  • on December 17, 2012

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    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.

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  • on November 21, 2012

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    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

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  • on November 17, 2012

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    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.

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  • on September 23, 2012

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    Amazing!!!

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  • on August 04, 2012

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    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.

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