Guys, this was a pretty major day/recipe for me! I have been really excited to share this pie recipe because…it requires baking (ha! can you believe!) and I didn’t mess this up! In fact, I think I pretty much nailed it, if I don’t say so myself! That being said, this is a huge post with a TON of pics…so I’m not going to write much, just show you all the steps! Here we go…
Gather up a handful of fresh basil, I used some from my potted herb garden…
Fill a mixing bowl with blueberries, basil, lemon zest, lemon juice, a pinch of salt, flour & sugar…
The lemon juice & zest with bring out some of the berries natural sugars when it’s mixed with the granulated sugar…
A tbsp of flour will help thicken the blueberry/sugar mixture…
Prepare your dough: on a clean, dry, flat surface…scatter flour…
Roll out the chilled dough, using a rolling pin…
You will want the crust to be 1/4″ thick…I love the look of rustic pies, so I encouraged my dough to take it’s own shape…
Lay dough on top of a piece of parchment paper. This will help when it’s time to move the pie to another plate and to keep it from sticking to the baking sheet.
Fold in 2-4 in” pieces all around the edge.
Dollop nice big chunks of goat cheese throughout…
I love the beautiful blueberries peaking through…and the ribbons of fresh basil!
Let’s Egg Wash… (crack an egg yolk in to a small mixing bowl, and brush across dough. This will give the dough a beautiful golden hue)
Brush egg wash across all sides of the pie…I brought it around the underside too…
Liberally shower sugar across egg wash…
I topped mine with one more dollop of goat cheese right in the center…and garnished with fresh basil once it came out of the oven for an added pop of flavor and color! I love the browning across the top of the goat cheese…yumm!
Rustic Blueberry, Basil & Goat Cheese Pie
recipe by Haylie Duff & Angela Gaines
Total Time: 60 Mins
Prep Time: 30 Mins
Cook Time: 30 mins
2 1/2 c. all purpose flour
1 1/2 teaspoon kosher salt
1 1/2 sticks cold cluttered or european butter, cut in to 1/2 cubes
5-8 tbsp cold water
In a food processor, add flour, salt. Pulse twice just to mix. Add butter cubes and pulse till resembles a small pea sized crumble. (approx 7 pulses) Remove lid and squeeze mixture in your hand…if mixture is crumbly, add 1 tbsp of water at a time and pulse till dough reaches desired crumble. Remove from carafe and dump on to a lightly floured work surface. Gently form the dough in to a disk and refrigerate for a minimum of 30 mins or up to 2 days.
Preheat oven to 400 degrees.
For blueberry mixture:
3 cups fresh blueberries
5-10 fresh basil leaves, cut in to ribbons
Juice of 1/2 a lemon
Zest of 1/2 a lemon
Pinch (approx 1/2 tsp) kosher salt
1 heaping tbsp of flour
In a mixing bowl, combine all above ingredients and mix well.
Layer a piece of parchment paper on to a baking sheet. Carefully transfer the dough on to the parchment paper. Fill the center with the blueberry mixture. Top with a scattering of goat cheese. Fold in all edges of the dough, forming a circular shape around the berries.
Bake at 400 degrees for 30-40 minutes or until the edges of the pie are golden brown and center is bubbly.