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1.
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For the crust: Combine the flour, margarine, sugar, and salt in a large bowl.
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Work with your fingers gathering and crumbling until you have a crumbly mixture about the size of peas.
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2.
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In 2-tablespoon amounts (about 1/2 cup total), slowly add cold water, gently incorporating by hand.
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As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
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3.
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For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil in a bowl.
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Add the blueberries and combine; the texture will be like a thick cake batter.
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4.
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For the topping: Mix together the almonds, sugar, and margarine in a bowl and set aside.
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5.
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Preheat the oven to 350 degrees F. Roll out the dough on a floured surface to 18-inch thickness and place into a 10-inch pie pan.
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Trim and crimp the edges and prick the bottom of the crust with a fork.
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Par-bake the crust for 15 minutes, or until firm.
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Let cool slightly.
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Pour the filling into the crust and sprinkle the topping over the top.
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Bake for 35 to 40 minutes, until slightly bubbling and the crust is browned, rotating the pie halfway through.
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Let the pie cool for 30 minutes on a wire rack before serving so the filling can firm up.
