Blueberries are the ideal fruit for pies. While other berries melt and fall apart under heat, blueberries blossom. This pie takes a savory turn with the addition of goat cheese and basil. Top the pie with toasted almond slivers for a satisfying texture contrast, and a scattering of lemon zest as a final touch.
Ingredients
- 2 cups flour
- ½ to ¾ cup cold butter
- 1 tablespoon sugar
- Pinch of salt and 2-3 tablespoons cold water
- ½ cup softened goat cheese
- ½ cup heavy cream
- 1 large egg
- ½ cup brown sugar
- ¼ cup flour
- Pinch of salt
- 1 tablespoon finely chopped basil (or less to taste)
- 5 cups blueberries
- ¾ cup sliced almonds lightly toasted
- ¼ cup sugar
- 2 tablespoons melted butter
- 1-2 tablespoons zested lemon reserved for final finishing
Preparation
For the crust, combine flour, butter, sugar and salt. Pulse lightly in a food processor until size of small peas. Slowly add water until dough comes together. Turn out in a ball and wrap in plastic wrap. Chill for 30 minutes.
For the filling, mix the goat cheese, cream, egg, sugar, flour, salt and basil in a bowl. Add the blueberries and stir by hand till combined.
For the topping, melt butter in a pan with a large surface. Add the toasted almonds, sugar and butter. Stir until almonds are fully coated with the sugar. Set aside.
Preheat oven to 350°. Roll out the chilled dough to fit the bottom of a 10-in pie pan, leaving an overhang in order to crimp edges. Pour the filling into the crust and sprinkle the topping over the top. Bake 30 minutes, rotating pie halfway through. When cool, sprinkle zested lemon on top of the pie.
