Blueberry Pie With Goat Cheese Basil Recipes

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.

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:

• Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 10-in. circle. Leave on parchment and transfer to a baking sheet., Mix blueberries, 2 tablespoons sugar, cornstarch and basil. Spoon blueberry mixture over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving the center uncovered., Whisk egg and water; brush over crust. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; bake until crust is golden and filling is bubbly, about 10 minutes longer. Transfer to a wire rack to cool. Top with torn basil leaves before serving.

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.