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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
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2 cups all-purpose flour

1/2 to 3/4 cup cold margarine

1 tablespoon sugar

Pinch salt

Cold water


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


1 cup sliced almonds

1/2 cup sugar

1/3 cup melted margarine


  1. 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.
  2. 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.
  3. 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.
  4. For the topping: Mix the almonds, sugar and margarine in a bowl; set aside.
  5. Preheat the oven to 350 degrees F. 
  6. 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.

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