Blackberry Goat Cheese Pie
Natascha Bowles (aka Chef Taz) creates community through her food, and she whipped up a delicious Blackberry Goat Cheese Pie for our Virtual Chef Demo! Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
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Blackberry Goat Cheese Pie
Natascha Bowles (aka Chef Taz) creates community through her food, and she whipped up a delicious Blackberry Goat Cheese Pie for our Virtual Chef Demo! Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
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| Servings | Prep Time |
| 4-6people | 30-40minutes |
| Cook Time | Passive Time |
| 45minutes | 24hours |
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Ingredients
Pastry
- 1-1/4cups all purpose flour
- 1/4tsp salt
- 1/2cup cold butteruntil crumbly
- 3-5tsp ice water
- 1 lemonzested
- 1/4tsp honey
Pie
- 2cups blackberries or blueberries
- 2tbsp + 2 tsp Sugardivided
- 1tbsp cornstarch
- 1tbsp fresh basil+ 4 leaves to fry for garnish
- 1/4cup goat cheese
- 3tbsp heavy cream
- 1large egg
- 1tsp Water
Pickling
- 1/2cup Apple Cider Vinegar
- 1/4cup Water
- 1tbsp Sugar
- 1tsp salt
- 2 cloves
- 3 anise stars
- 1tsp Cinnamon
Instructions
Pickling
- Pickling blackberries or blueberries: Put everything into a pot. Heat up to a boil then allow to cool to about 100F. Put berries into a mason jar and add mixture. Close jar and put it in the refrigerator for about 24 hours. The longer you keep them in the mixture the more pickled they will get. Delicious no matter what!
Pastry
- Preheat the oven to 375F. Combine flour, salt and lemon zest. Cut in cold butter until crumbly. Gradually add ice water and honey, tossing with a fork until dough holds together when pressed.
- On a floured sheet or parchment, roll dough into a 10 in circle. Transfer to baking sheet.
Goat Cheese mixture
- Whisk goat cheese and heavy cream together until smooth. You can use flavored goat cheese if you like. I particularly like lavender honey goat cheese.
Pie
- Mix pickled blueberries with 2 TBSP sugar, cornstarch and basil. Spoon blackberry mixture over pastry to within 2″ of edge. Fold pastry edge over filling, pleating as you go and leaving the center uncovered. Whisk egg and water: brush over pastry. Sprinkle edge with remaining sugar. Bake for 30 minutes.
- Pull out and pour goat cheese mixture into the center. Bake until crust is golden and filling is bubbly (10 minutes). Transfer to wire rack to cool and top with fried basil leaves before serving.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group! 