I don’t watch a lot of the celebrity chef hosted food shows, as I am usually up to my elbows in my own kitchen, but I did catch an episode of Guy Fieri’s Diners, Drive-ins and Dives showcasing a blueberry, goat cheese and basil pie from 3 Sisters Café. The unusual flavor combination got my full attention, and I immediately vowed to make it once blueberry season rolled around and my herb garden was in full swing.
If you’re not keen on making your own pie crust, cheat and pick one up at the store or skip it all together. Whatever you do, don’t let this one pass you by; the time spent is worth it. As Guy says, ‘Whoa, dude, that rocks!’
Blueberry, Goat Cheese and Basil Pie Recipe
2 cups unbleached, all purpose flour
½ cup cold butter, cubed
1 tablespoon sugar
pinch of salt
½ cup ice water
Combine the flour, butter, sugar and salt in a large bowl. Work with a pastry knife or your fingers, gathering and crumbling the ingredients together until you have a crumbly mixture about the size of peas. (Alternatively you can use a food processor, pulse until crumbly.)
Slowly add the ice water, just a few tablespoons at a time, gently incorporating by hand. As soon as the dough comes together in a ball, wrap it in plastic and chill for at least 30 minutes.
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 cups fresh blueberries
1 cup sliced almonds
1/4 cup sugar
2 tablespoons butter, melted
Mix together the almonds, sugar and melted butter in a bowl and set aside.
Preheat the oven to 350 degrees. Roll out the dough on a floured surface to a 12-inch circle and place into a 9-inch pie pan letting the dough hang over the edges.
Pour the filling into the crust, sprinkle with the almond topping and fold the crust onto the pie overlapping for a rustic look.
Bake for 1 hour or until bubbly and browned. Cool completely before serving.
Check out this YouTube video to see an excerpt from the show. And tell us: do you like mixing sweet with a little savory for dessert, too? —Karen