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Blueberry goat cheese basil pie
One of my favorite pies, but also one that intimidates people a little. Is it sweet? Is it savory? (Spoiler: it’s sweet!) One day when I was late in my pregnancy with Cali I got a large phone-in pie order. They insisted on delivery no matter what the cost. The mystery of who these pies were for piqued my interest and I just couldn’t say no. Driving with fresh-from-the-oven pies in your car is beyond torture, and as I was almost eight months pregnant, it was a miracle they arrived. It turns out I was delivering the pies to U2, rehearsing before their world tour! Later that evening I received a phone call from the president of Live Nation. They couldn’t believe how amazing the pies were, especially this Blueberry Goat Cheese Basil Pie, and wanted to thank me by inviting me to the opening night of the show. Enjoy this pie and live life like a rock star.
YIELDS
Ingredients
- 1/2 recipe Double Butter Crust
- 3/4 cup (185 g) goat cheese
- 3/4 cup (150 g) golden sugar
- 3/4 cup (175 mL) heavy cream
- 2 eggs
- 1/3 cup (50 g) flour
- Pinch salt
- 4-1/2 cups blueberries, fresh or frozen
- 1/4 cup fresh thinly sliced basil
- 3 cups (450 g) white sugar crumble
Directions
- Prepare a single 9-inch Double Butter Crust. Chill the dough in the pie plate until you’re ready to assemble your pie. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the goat cheese and golden sugar together. With the mixer running on low speed, slowly add the cream. Don’t go too fast or it will get messy. Once the mixture is smooth and creamy, add the egg and continue to mix for 30 seconds. Add the flour and salt and mix for another 60 seconds until fully incorporated. Remove the bowl and use a spatula to gently fold in the blueberries and basil.
- Add the blueberry goat cheese mixture to the pie shell and smooth it out to have a nice even top. Top with the white sugar crumble. Chill the pie for 30 minutes in the fridge or 15 minutes in the freezer before baking.
- Preheat the oven to 350°F. Transfer the pie to the prepared baking sheet.
- Bake for 50 to 60 minutes, until the crumble starts to brown, the edges raise slightly, and the middle of the crumble has a tiny jiggle and does not look wet. If the center of the crumble appears wet, with melted butter, keep baking for another ten minutes. Let the pie cool completely, about two hours, before serving. If you make the pie in advance, store it in the fridge. Remove 30 minutes before serving and bring to room temperature. Do not reheat.
- Tip: If you tilt your pie slightly and the juices flow out easily, it is not yet ready. Keep it in the oven for another 10 to 12 minutes until the juices bubble and are thick and gooey. Let the pie cool completely before serving
- *Note: If you are using frozen blueberries, keep them frozen until you are ready to use them. The more they thaw, the more they will dye your filling, and the contrast of the creamy filling and the blueberries is beautiful.
Excerpted from You Wanna Piece of Me? by Jenell Parsons. Copyright © 2020 The Pie Hole Holdings Corp. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
