Blueberry Pie with Lemon Chèvre Crumble
by Cheesemonger Evy
Inspired by a text from a coworker, this was this year’s Pi Day pie! Use your favorite single pie crust recipe, or even a store-bought crust if you're running short on time! Easy-peasy, lemon chèvre squeezy. This pie is best enjoyed for breakfast with a piping hot mug of coffee.
INGREDIENTS
for filling :
6 cups frozen blueberries
⅔ cups sugar
½ cup cornstarch
1 tablespoon lemon juice
1 cinnamon stick
2 tbsp butter
1 tsp vanilla
for crumble top :
½ cup flour
⅓ cup oats
½ cup brown sugar
Zest of 2 lemons
Pinch salt
⅓ cup cold butter, grated
2-4 oz chèvre, crumbled (depending on how much you like fresh goat cheese!)
INSTRUCTIONS
cook the filling:
In a large bowl combine blueberries, sugar, and cornstarch. Drizzle in lemon juice, and stir until the berries are all coated. Set aside for 15 minutes so the berries can begin to melt and mix with the sugar.
Dump berry mixture into a large pot, and add in a cinnamon stick. Cook on medium heat until bubbling (you gotta stir frequently or it WILL burn on the bottom).
Remove from heat, fish out the cinnamon stick, and plop in the butter and vanilla. Stir until incorporated, then pour in a bowl and let cool completely.
create the crumble:
In a medium bowl, mix flour, oats, brown sugar, lemon zest, and a pinch of salt.
Using a pastry blender, cut in chèvre and butter until mixture is crumbly and starting to hold together (I end up using my hands at the end).
Refrigerate until ready to use.
assemble the pie:
Preheat the oven to 400º.
Roll out your favorite pie crust, and drape over a pie pan. Trim the edges to a 1 inch overhang and then fold the excess under. Crimp the sides of the crust.
Pour cooled filling into pie crust, then sprinkle the crumbles evenly on top.
Bake for 15 minutes, then cover the crust edges and turn the temp down to 375º. Bake for another 45 minutes or until the crust is golden brown and the berries are bubbling.
Cool for at least 3 hours so the filling can set, then slice and serve!
