Twisted Butter’s Blueberry Goat Cheese Pie
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
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
1 Tablespoon finely chopped fresh basil
5 cups fresh or frozen blueberries
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted Twisted Cinnamon, Honey & Brown Sugar Butter
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.