Recipe courtesy of Moira Sommers
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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
Level:
Intermediate

Ingredients

Crust:
Filling:
Topping:

Directions

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 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.

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

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