Blueberry Goat Cheese Pie

Crust:
2 cups flour
1/2 cup butter
1 T. sugar
Pinch of salt
Cold Water

Filling:
1/2 cup goat cheese (I used less- around 1/3 cup)
1/2 cup heavy cream (of course I used all that!)
1 egg
1/2 cup brown sugar
1/4 cup flour
Pinch salt
1 T. finely chopped fresh basil (I used a little more)
5 cups fresh blueberries

Topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup butter

Prepare the crust. Combine flour, butter, sugar and salt in a large bowl- blend with pastry blender or fingers until you have crumbly mixture, about the size of peas. In small amounts, slowly add cold water until dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes (I put mine in the freezer while I prepared everything else & it was ready when I was done).
Preheat oven to 350 degrees.
For filling: Mix the goat cheese, cream, egg, sugar, flour, salt and basil together in a large bowl. Add the berries and mix together. Set aside.
For the topping: Mix the almonds, sugar and butter in a bowl. Set aside.
Remove dough and roll out on floured surface. Place in a 10" pie dish. Trim crust edges if you prefer. Pour the filling into the crust and sprinkle the topping over the top.
{OPTIONAL: Do not trim the edges of the crust. Fill & top the pie and then fold the edges over the top. This is how I did it for BC}
Bake 25 minutes, rotating the pie halfway through.