| Yield: | Makes 1 pie |
Ingredients
- 2 cups all-purpose flour
- 1/2 cup (1 stick) cold margarine, cubed
- 1 tablespoon sugar
- Pinch of salt
- Cold water
- 1/2 cup soft goat cheese
- 1/2 cup heavy cream
- 1 large egg
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour
- Pinch of salt
- 1 tablespoon finely chopped fresh basil
- 5 cups fresh blueberries
- 1 cup sliced almonds
- 1/2 cup sugar
- 13 cup margarine, melted
Instructions
- 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. In 2-tablespoon amounts (about 1/2 cup total), 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.
- 3. For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.
- 4. For the topping: Mix together the almonds, sugar, and margarine in a bowl and set aside.
- 5. Preheat the oven to 350 degrees F. Roll out the dough on a floured surface to 18-inch thickness and place into a 10-inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. Par-bake the crust for 15 minutes, or until firm. Let cool slightly. Pour the filling into the crust and sprinkle the topping over the top. Bake for 35 to 40 minutes, until slightly bubbling and the crust is browned, rotating the pie halfway through. Let the pie cool for 30 minutes on a wire rack before serving so the filling can firm up.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 965 |
| Total Fat | 98 g |
| Saturated Fat | 19 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 15 mg |
| Sodium | 782 mg |
Reviews
Excellent! I made this tonight, and the flavours are spectacular. Love, love, love the basil and how it compliments the delicious organic blueberries. I will definitely be making this again. It was so good, my hubby raved about it. A++++++. Would give it 1000 stars if I could! Woots!
So yummy! I had a 9′ pie plate – cooked it about 55 or 60 minutes – actually made it twice because it was such a crowd pleaser – my coworkers were begging for more. The 2nd time I made it – I realized that I had used 1 cup of goat cheese the first time by accident – but it tasted so good – I did it again. I used an egg wash on the crust with about 10 minutes left of baking. I thought that it tasted even better the second day (had a left over piece the first time) – The topping is incredible and I will probably use it on other things as well. For the crust – I found myself using a bit more water each time I made it – and I made the crust in a Cuisinart for ease – and it worked out fine. This will go into a regular rotation for me – it already feels like an old family favorite! Thank you!
This is a delicious pie. The basil is a tasty surprise when your eating it but it can Ben left out if your not feeling adventurous. I used toasted sliced almonds for my topping and it turned out perfect. I would suggest that once the pie has cooled to put it in the refrigerator to chill before cutting and serving.
OMG this is seriously the best pie I have ever, ever eaten! I don’t understand the negative reviews but mine was outstanding. The pie will be runny, even soupy when it comes out of the oven. Let cool to room temperature and then throw in the refrigerator for awhile to set up. This pie should be illegal it’s that good.
I make this every Thanksgiving at family request and it is a huge hit. Last year I had to make three. I use Pillsbury pie crust, but otherwise follow the recipe. Fresh basil is a must. You can not sub dried.
This was the worse pie recipe ever! The mixture turned out watery and it never cooked – I ended up tossing it in the trash!
I have made this for the last two years as a birthday pie for myself. I absolutely love this recipe!! (I just use Pillsbury Pie Crust, much easier. Don’t forget to bake bottom pie crust before you make the actual pie!!)
Overall the pie was a disappointment. The crust was “ok”, nothing spectacular but not bad. The almond topping was a nice touch. Will probably use the topping on other things. However, the taste and the texture of the filling was odd. While the filling set up nicely after cooking the flavor and the texture was somewhat strange. Do not think I will be making this recipe again.