Blueberry Chevre Custard Pie

I saw this pie on the Food Network a long time ago, and finally found the recipe! It just looks and sounds so heavenly, with the chevre and cream mixture becoming a cheesecake custard among which are nestled the blueberries. Sorry for the lack of picture, I will add one as soon as I can make it with my frozen blueberry stockpile. Hope to add it to the Members’ Open House menu in April!
Total Time:
1 hr 10 min         Prep: 15 min           Cook:  25 minIngredients
2 cups all-purpose flour
1/2 to 3/4 cups cold margarine
1 tablespoon sugar
Pinch salt
Cold water

1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour
Pinch salt
1 tablespoon finely chopped fresh basil
5 cups fresh blueberries

1 cup sliced almonds
1/2 cup sugar
1/3 cup melted margarineDirections
For the crust:

Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers, gathering and crumbling until you have a crumbly mixture, about the size of peas.

In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.

For the topping: Mix the almonds, sugar and margarine in bowl, set aside.

Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.