Blueberry pie with thyme and goat cheese

One of the perils of living alone is the tendency to avoid dessert-making. It's an understandable avoidance (eating an entire cake by oneself seems a trifle extravagant and would likely have regrettable consequences on the waistline). However, my love for pie overcame any reservations I may have had about solo pie consumption. I came across a good deal on blueberries and was determined to pie-ify them. My recent foray into fruit pies with a bit of a savoury kick prompted my search for an interesting twist for this pie.

Recipe

Adapted from Hoosier Homemade

3 cups blueberries
⅓ cup sugar
½ cup crumbled goat cheese
zest of 1 lemon
1 tsp fresh thyme
1 tbsp all purpose flour
pinch of salt
pie dough

Preheat oven to 375 F. Roll out half the dough into a 10" round and place into a 9" pie plate. In a large bowl, combine ingredients and mix thoroughly. Pour into prepared bottom crust. Roll out other half of the dough and slice into strips. Weave the strips into a lattice top (or whatever decorative top you would like and crimp edges. Bake for 40 minutes or until crust is a light golden brown.

Musings

Is there anything more wonderfully decadent than digging into a pie that you've just made for yourself? The goat cheese gave the filling a fabulous creaminess and smoothness, and the thyme brought a nice savoury edge to it all, just as I anticipated. A pie that is not too sweet, perfect for dessert or, in my case, breakfast and dinner!