Blueberry Goat Cheese And Basil Pie Recipes

Steps:

• 1. For the crust: Combine the flour, butter, sugar, and salt in a large bowl.
• 2. Work with your fingers gathering and crumbling until you have a crumbly mixture, about the size of peas.
• 3. In small amounts, slowly add cold water, gently incorporating by hand.
• 4. As soon as the dough comes together in a ball.
• 5. Wrap in plastic wrap and chill for 30 minutes.
• 6. For the Filling: Preheat oven to 350. Mix the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil together in a bowl. Add the blueberries and mix to the desired texture.
• 7. For the Topping: Melt butter and mix with almonds and sugar. Set aside.
• 8. Roll out the dough.
• 9. Place in a 9 1/2" pie pan (deep dish).
• 10. Pour the filling into the crust.
• 11. Sprinkle the topping over the top.
• 12. Bake 45 minutes, rotating the pie halfway through. The pie will be runny but will set up overnight in the fridge.

Steps:

• 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.

Steps:

• 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.

Steps:

• Pour flour, sugar, and 1 teaspoon salt into the bowl of a food processor and pulse a few times to combine. Add cold butter cubes and pulse a few more times. Keep the processor running; add water, 1 tablespoon at a time, until a dough forms.
• Turn the dough out on a lightly floured surface and pat together into 2 flat rounds. Wrap each in plastic wrap and chill for at least 1 hour, or overnight.
• Place a foil-lined baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
• Lightly beat 1 egg and heavy cream together in a small bowl. Mix brown sugar, cornstarch, and remaining 1/4 teaspoon salt together in a large bowl. Add blueberries, goat cheese, and basil, along with the heavy cream mixture, and toss gently to combine. Set aside.
• Roll out one of the dough rounds into a 12-inch circle and place in a deep-dish pie plate. Spoon the blueberry filling over the crust. Chill until it's time to arrange the lattice top.
• Roll out the second dough half and cut into eight 1-inch-thick strips. Arrange on top of the blueberry pie in a lattice pattern and crimp together with the bottom crust. Whisk the second egg together with a splash of water and brush over the top of the crust. Sprinkle with sanding sugar.
• Bake the pie on the preheated foil-lined baking sheet for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C), and bake for an additional 20 minutes. Lightly cover the top with foil to prevent browning and bake until golden brown on top and bubbling in the center, 30 to 40 minutes more.
• Remove pie from the baking sheet and cool on a wire rack for at least 2 hours before slicing and serving.

Steps:

• Combine first 7 ingredients, mix with spoon until smooth. Fold in blueberries and basil. Pour filling into unbaked pie shell, Combine melted butter, granulated sugar and sliced almonds and spread over top of pie. Bake at 400 degrees for 40 minutes. Pie will set better if it is chilled.

Steps:

• 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. 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
• 2. 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.
• 3. 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.