RECIPES

Blueberry Goat Cheese Pie

3sisters_goatcheesepie.jpg

 (3 Sisters Cafe)

  • Prep Time

    50min

  • Cook Time

    40min

  • Total Time

    1hr 30min

  • Servings

    6

Featured in Guy Fieri’s Diners, Drive-ins, and Dives: The Funky Finds in Flavortown cookbook, this recipe is a hometown classic created by the owners of 3 Sisters Café, in Indianapolis, IN.

ADAPTED FROM A RECIPE COURTESY OF A LEX MUNROE AND MOIRA SOMMERS, 3 SISTERS CAFÉ

Ingredients

Crust

  • 2 Cup all-purpose flour
  • ½ Cup (1 stick) cold margarine, cubed
  • 1 Tablespoon sugar
  • Pinch of salt
  • Cold water

Filling

  • ½ Cup soft goat cheese
  • ½ Cup heavy cream
  • 1 Large egg
  • ½ Cup light brown sugar
  • ¼ Cup all-purpose flour
  • Pinch of salt
  • 1 Tablespoon finely chopped fresh basil
  • 5 Cup fresh blueberries

Topping

  • 1 Cup sliced almonds
  • 1/3 Cup sugar
  • 1⁄3 Cup margarine, melted

Preparation

Step 1: Crust

  • Combine the flour, margarine, 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.

Step 2: Crust

  • In 2-tablespoon amounts (about ½ cup total), 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.

Step 3: Filling

  • Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.

Step 4: Topping

  • Mix together the almonds, sugar, and margarine in a bowl and set aside.

Step 5: Assembly

  • Preheat the oven to 350°F. Roll out the dough on a floured surface to 18⁄ -inch thickness and place into a 10-inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. Par-bake the crust for 15 minutes, or until fi rm. Let cool slightly. Pour the filling into the crust and sprinkle the topping over the top. Bake for 35 to 40 minutes, until slightly bubbling and the crust is browned, rotating the pie halfway through. Let the pie cool for 30 minutes on a wire rack before serving so the filling can firm up.