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Blueberry, Basil and Goat Cheese Pie

For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6 servings

Ingredients

  • Dough for single-crust pie
  • 2 cups fresh blueberries
  • 2 tablespoons plus 2 teaspoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh basil
  • 1 large egg
  • 1 teaspoon water
  • 1/4 cup crumbled goat cheese
  • Fresh basil leaves, torn

Directions

  • 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.
Editor's Note
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 308 calories, 18g fat (11g saturated fat), 77mg cholesterol, 241mg sodium, 34g carbohydrate (11g sugars, 2g fiber), 5g protein.
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