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Twisted Butter’s Blueberry Goat Cheese Pie
Chef Jane Johnson uses Twisted Cinnamon, Honey & Brown Sugar Butter to make this mouth-watering Blueberry Goat Cheese Pie. This is the perfect dessert for Thanksgiving if you are looking for an alternative to pumpkin pie. Ingredients
- Pie Crust:
- 1 1/2 cups plus 2 tablespoons bleached all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 8 tablespoons Twisted Cinnamon, Honey & Brown Sugar Butter, cut into 1/4-inch pieces and chilled
- 5 tablespoons ice water, or as needed
- 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 salt
- 1 tablespoon finely chopped fresh basil
- 5 cups fresh or frozen blueberries
- Topping:
- 1 cup sliced almonds
- 1/2 cup sugar
- 1/3 cup melted Twisted Cinnamon, Honey & Brown Sugar Butter
Directions
- For the crust: Sift the flour, sugar and salt into a large bowl. Add the Twisted Cinnamon, Honey & Brown Sugar Butter. Rub the fat between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
- 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 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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