How to make blueberry goat cheese pie

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An expert with Twisted Butter demonstrates how to make blueberry goat cheese pie.

Twisted Butter’s Blueberry Goat Cheese Pie

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



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



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.

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