Sunday, April 24, 2011

Blueberry Goat Cheese Pie

Ingredients for crust:
2 cups all purpose flour
1/2 to 3/4 cups cold margarine
1 T sugar
pinch of salt
cold water

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Ingredients for filling:
1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all purpose flour
pinch of salt
1 T finely chopped fresh basil
5 cups fresh blueberries

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Ingredients for topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted margarine

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Variations: Dust blueberries with flour, add 2 T balsamic vinegar, bake at 400 degrees F for 1 hour, brush on 2 T melted apricot preserves over the top when it comes out of the oven

Preparing 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.

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Preparing 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.

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Preparing 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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