carole
04-29-2012, 04:10 AM
This pie sounds amazing. I am just waiting for the blueberries to be less expensive and then I'm going to make it. I tweaked the original recipe to make it IC friendly.
This pie is amazing I have made some adjustments after making it(see bold items) Well worth making soooo yummy!
Crust:
2 cups all-purpose flour
1/2 to 3/4 cups cold butter
1 tablespoon sugar
Pinch salt
Cold water
Filling:
1/2 cup soft goat cheese(if can tolerate)
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour(increase by 2 Tablespoons or add 2 Tablespoons of cornstarch)
Pinch salt
1 tablespoon finely chopped fresh basil
5 cups fresh blueberries
Topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted butter
Directions
For the crust:
Combine the flour, butter, 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.
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 butter 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.(increase cooking time to aprox 45 mins or until crust is golden)
This pie is amazing I have made some adjustments after making it(see bold items) Well worth making soooo yummy!
Crust:
2 cups all-purpose flour
1/2 to 3/4 cups cold butter
1 tablespoon sugar
Pinch salt
Cold water
Filling:
1/2 cup soft goat cheese(if can tolerate)
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour(increase by 2 Tablespoons or add 2 Tablespoons of cornstarch)
Pinch salt
1 tablespoon finely chopped fresh basil
5 cups fresh blueberries
Topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted butter
Directions
For the crust:
Combine the flour, butter, 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.
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 butter 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.(increase cooking time to aprox 45 mins or until crust is golden)