BLUEBERRY, GOAT CHEESE, AND BASIL PIE
Learn how to make your own lattice pie crust and fill it with a simple, unique medley of fresh blueberries and basil folded into whipped cream and honey goat cheese. Creamy, fruity, and tangy at the same time, this summertime pie has it all.
Provided by Smart Cookie
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 4h50m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 55.6 g, Cholesterol 99.7 mg, Fat 24.3 g, Fiber 3 g, Protein 7 g, SaturatedFat 14.9 g, Sodium 350.7 mg, Sugar 24.7 g
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farvez khan
[email protected]Wow! This pie is amazing! The crust is flaky and buttery, and the filling is creamy and tangy. I highly recommend it.
Shumaila Mazhar
[email protected]This pie is a bit too sweet for my taste. I would reduce the amount of sugar in the filling next time.
Elsa DeJesus
[email protected]I'm allergic to nuts, so I substituted almond flour for the all-purpose flour in the crust. It turned out great!
Izuku Midoriya Bruh
[email protected]This pie is perfect for a summer party! The fresh blueberries and basil give it a light and refreshing flavor.
linda creech
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as I hoped. The crust was too thick and the filling was a little too runny.
Ssaku Umar
[email protected]This pie is definitely a keeper! I'll be making it again and again.
saadfarooq awais
[email protected]The crust was a little too crumbly for my taste, but the filling was fantastic.
Shawna Delsasso
[email protected]I'm not usually a fan of goat cheese, but this pie changed my mind. The sweetness of the blueberries and the sharpness of the goat cheese were perfectly balanced.
khuntaij
[email protected]The blueberry goat cheese and basil pie was a hit at our party! Everyone loved the unique flavor combination.
Mariah Rose
[email protected]This blueberry, goat cheese, and basil pie was absolutely delectable! The combination of flavors was divine, and the crust was perfectly flaky. I'm definitely making this again soon.