Some days I simply want to bake.

I don’t want to think.

I don’t want to write.

Today was all about pie.

Blueberry Basil Black Pepper Feta Pie

Pie Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
1 1/2 cup all-purpose flour
1 large egg
4 Tbs. ice water
1 Tbs. white vinegar
2 tsp. cane sugar
1/4 tsp. black pepper
1 pinch sea salt
2 Tbs. fresh basil, chopped

Combine the butter, flour, egg, vinegar, sugar, salt and pepper in the bowl of a food processor. Pulse until crumbly. Slowly add the water, a spoonful at a time, while continuing to pulse. Finally, add the basil and pulse a few more times. Transfer the now “dough ball” to plastic wrap (forming into ┬áball if it is not there already), wrap tightly and chill overnight (or freeze for up to 2 weeks).

1 1/2 cups Blueberry Jam (Follow this recipe, omitting the vodka and using only blueberries)
2 pints fresh blueberries
1/4 tsp. black pepper
2 Tbs. fresh basil, chopped
1/2 cup fresh feta, crumbled

Preheat oven to 325 degrees.
Roll out the pie crust dough on a liberally floured surface and place into a 9″ pie plate. Fold the edges under and “flute” or crimp the edges. Freeze for 20 minutes. Remove from the freezer and poke with a fork a few times.
Bake for about 20 minutes. Remove from the oven and allow to cool.

Meanwhile, combine the Blueberry Jam, fresh berries, and black pepper in a medium saucepan. Bring to a simmer and allow to cook until the fresh berries have broken down. Stir in the black pepper and basil. Remove from heat and stir in the feta.

Transfer the filling to the cooked pie crust and bake at 375 degrees for an additional 30 minutes, or until the edges of the pie are golden brown.

Remove from oven and allow to cool for several hours to fully set before slicing.

Sprinkle with extra basil just before serving, a la mode!


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