A surprising yet pleasing element of this pie is the gentle hint of fresh basil that really comes through even though I used just a small quantity. Not exactly a savory dessert, the sweetness is rather subdued and pleasantly tempered by the creamy and tangy goat cheese. The natural sweetness of the berries is also to be recommended.
Here, I have used one of my best tried and tested homemade pastries. A tip I learned years ago is to use a few splashes of vodka if your dough doesn't seem moist enough to roll out. If you use too much water, you end up with more gluten formation, resulting in a tougher crust. On the other hand, vodka contains ethanol and because gluten does not form in the ethanol, you are more likely to achieve that perfect tender, rich and flaky butter crust that makes for the ultimate pastry experience.
As usual, feel free to use your own favorite pastry recipe. If you bake, most certainly you have more than a few treasured favorites.
|Blueberry Goat Cheese Pie|
|Recipe by Lisa Turner|
Adapted from Food Network
Published on October 16, 2012
Colorful blueberry pie with tangy, creamy goat cheese and a hint of basil
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More delightful pies from Lisa's Vegetarian Kitchen:
Concord Grape Pie
Apple Pie Tart
Savory Grape Leaf Pie with Herbs, Yogurt and Quinoa
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