Soon after baking the pie I took it to my monthly BUNCO as dessert. Many of the people steered clear when I told them it was a goat cheese blueberry pie. I probably would have too, under other circumstances. The few people who did try it said they couldn't get past the basil. That first night the basil did stand out. After letting the pie hang out in my refrigerator overnight the flavors were able to meld together for a seriously KNOCK OUT dessert! **However! I will tell you Alex was NOT a fan of this pie*** He doesn't like goat cheese and couldn't get past its distinct taste in the pie. I loved this pie, in part because so many people tried it and walked away with different opinions with regard to the individual ingredients. This should be renamed 'Controversy Pie!'
Cooking note: I did have to cook this for nearly DOUBLE the time the recipe called for. Not sure if that is due to my altitude here in Colorado. I also didn't make the topping because I realized too late that I didn't have almonds.
Blueberry Goat Cheese Pie:
Crust:2 cups all-purpose flour
- 1/2 to 3/4 cups cold margarine
- 1 tablespoon sugar
- Pinch salt
- Cold water
- 1/2 cup soft goat cheese
- 1/2 cup heavy cream
- 1 large egg
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- Pinch salt
- 1 tablespoon finely chopped fresh basil
- 5 cups fresh blueberries
- 1 cup sliced almonds
- 1/2 cup sugar
- 1/3 cup melted margarine
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.
In small amounts, slowly add cold water, gently incorporating 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 desired texture.
For the topping: Mix the almonds, sugar and margarine in bowl, set aside.
Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.