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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

Showing 21-30 of 31

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  • on September 25, 2011

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    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.

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  • on September 18, 2011

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    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!

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  • on July 04, 2011

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    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.

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  • on June 15, 2011

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    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.

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  • on June 05, 2011

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    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.

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  • on May 17, 2011

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    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.

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  • on April 27, 2011

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    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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  • on April 25, 2011

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    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! :-

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  • on April 25, 2011

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    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.

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  • on April 24, 2011

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    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!

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