Bluberry and Fresh Cheese Pie1 cup a flour
1/4 teaspoon sea salt
1/8 teaspoon baking powder
1/2 cup cold butter, cut into 8 pieces
3 - 4 tablespoons ice water

Filling:
1/2 cup fresh cheese
1/2 cup heavy cream
1 large egg
1/3 to 1/2 cup brown sugar
juice from 1 lemon
1/4 cup flour
pinch of sea salt
5 cups fresh blueberries

Topping:
200 ml creme fraiche
1 cup sugar
1 tablespoon flour
1 tsp lemon juice

 


In a large bowl, combine the flour, salt and baking powder. Cut in the butter. Sprinkle 3 tablespoons of ice water over the dough and combine with a fork.
The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add a little more ice water.Roll into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.

While the dough is chilling, prepare your filling.

In a large bowl, mash the cheese with a fork.
Add the cream, egg, brown sugar and lemon juice and beat together with a wooden spoon. Stir in the flour and salt. Fold in the blueberries.
Keep chilled in the refrigerator until the pastry is ready (the filling can be prepared and chilled up to a day ahead).

On a floured surface, roll the chilled dough out into a flat circle shape with a floured rolling pin.
Fold the dough in half and gently transfer the dough to a pie plate. Unfold to cover the plate.
Trim the dough to the shape of the plate, leaving a bit of overhang and fold to make the crust edge. Crimp the edges.

Prepare the topping by mixing together creme fraiche, sugar, flour and lemon juice in a small bowl.
Transfer the filling to the rolled out pastry dough and sprinkle with the topping.

Bake in a preheated 180C/375F oven on the middle rack, rotating part way through the baking time, for 35 to 45 minutes or until the filling has set and the pastry and almonds are nicely browned.

Cool on a wire rack for at least 30 minutes and then cover and chill for a few hours before serving.