Recipe courtesy of Moira Sommers
Recipe courtesy of Moira Sommers
Blueberry Goat Cheese Pie
- Level: Intermediate
- Total: 1 hr 40 min (includes chilling time)
- Active: 45 min
- Yield: One 10-inch pie
- Level: Intermediate
- Total: 1 hr 40 min (includes chilling time)
- Active: 45 min
- Yield: One 10-inch pie
Ingredients
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
Directions
- 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 the goat cheese, heavy cream, egg, sugar, flour, salt and basil together 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.
