Blueberry, Basil and Goat Cheese Pie

• Vegetarian

• Produce

  • 1 tbsp Basil, fresh
  • 1 Basil, fresh leaves
  • 2 cups Blueberries, fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 tbsp Cornstarch
  • 2 2/3 tbsp Sugar

• Bread & Baked Goods

  • 1 Pastry

• Dairy

  • 1/4 cup Goat cheese

• Liquids

  • 1 tsp Water

Found on tasteofhome.com

Description

Ingredients

• Pastry for single-crust pie (9 inches)
• 2 cups fresh blueberries
• 2 tablespoons plus 2 teaspoons sugar, divided
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh basil
• 1 large egg
• 1 teaspoon water
• 1/4 cup crumbled goat cheese
• Fresh basil leaves, torn

Directions

• Directions Preheat oven to 375°. On a floured sheet of parchment paper, roll pastry into a 10-in. circle. Transfer to a baking sheet. Mix blueberries, 2 tablespoons sugar, cornstarch and basil. Spoon blueberry mixture over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving the center uncovered. Whisk egg and water; brush over pastry. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; bake until crust is golden and filling bubbly, about 10 minutes. Transfer to a wire rack to cool. Top with torn basil leaves before serving. Yield: 6 servings. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Originally published as Blueberry, Basil and Goat Cheese Pie in Taste of Home June/July 2016, p78 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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