| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | One 10-inch pie |
Ingredients
- 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
Instructions
- 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.
Reviews
Love the blueberries and goat cheese together! The basil wasn’t bad in it but for me it just tasted unnecessary. Next time I would skip the basil and use a little lemon zest or nutmeg. Here are my other changes: used 2/3 cup organic cane sugar (the pale brown stuff) in place of the brown sugar, used 1/4 cup milk and 1/4 melted butter in place of the heavy cream, used a pat-in-pan pie crust, and skipped the the topping since I did not have the nuts. Baked for nearly an hour at 350. Sometimes you have to adapt a recipe based on what you have. I did and this still came out delicious! I give my version 4 stars and would make again.
can this pie be frozen?
Came across this recipe in January, but wanted to wait to use fresh blueberries. QUESTION: Should pie be refrigerated after baking, or, can it be left, covered on counter top?
When I was a little girl I dreamed about the Nonsuch Minced Pie. My Mom had the page out of the magazine as her recipe. It went missing and she couldn’t find it when she wanted to make it again. One day she flipped my mattress and the picture of the minced pie was tucked under my mattress. Today I dream of this pie! It is amazing! I made it the day after I first saw it on DDD. I just printed the recipe again tonight to make my grocery list for tomorrow. I may just tuck it under my pillow! It’s that good!!
I’ll start by saying this is the best blueberry pie you will ever eat, seriously. The flavors of the berries and creamy goat cheese is rich and delicious. You get a hint of the basil which just pushes this pie to perfection. The sweet almond topping is the perfect crunch for the most decadent pie you’ll ever eat. I give this 100 stars!
A fantastic blend on savory and sweet. Combine that with the enhanced texture delivered by the almonds takes this over the top!
The baking time was way off. It actually takes about an hour (cover for last half hour or so). I also used butter in the almond topping, and would cut the amount to no more than 1/2 cup. Last, it did not hold shape when cut, cooled. Next time, I will incorporate cornstarch.
my family and friends all love this pie for its originality, absolutely a great pie.
Best pie I’ve ever made. Wow!
Don’t judge this pie by it’s name because it’s simply delicious! I had to bake this pie for 55 minutes in order for the pie to firm up. I wrapped the edges of the pie crust with foil wrap the the last 20 minutes of baking time so that it would not burn. Simple ingredients and easy to made. I used an already made pie shell and made the filling and pie topping. The goat cheese and basil both complimented each other making this pie a divine delight to eat and enjoy. I will definitely made this pie again!