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Blueberry Goat Cheese and Basil Pie
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By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
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Servings: 1 Pie
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ingredients
Pinch (Crust) Seasoning - Salt
Pinch (Filling) Seasoning - Salt
5 Cups (Filling) Blueberries, Fresh
Cold (Crust) Water
1 (Filling) Eggs
2 Cups (Crust) Flour - All Purpose
1 Tablespoon (Crust) Sugar - White
1/2 Cup (Topping) Sugar - White
1 Tablespoon (Filling) Basil
3/4 Cup Cold (Crust) Margarine
1/3 Cup (Topping) Margarine, Melted
1/2 Cup (Filling) Cheese - Goat, Softened
1/2 Cup (Filling) Heavy Cream
1 Cup (Topping) Almonds, Sliced
Cooking Directions
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.
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4 of 5 Stars (3 reviews)
