Blueberry Basil Handpies with Chevre

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recipe by Lena Geller

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

In the same way that everyone has a hot dog horror story, I feel like most people have had a horrible experience with goat cheese (chevre). Maybe you mistook it for whipped cream during dessert at that farm-to-table restaurant. Maybe you threw it up after consuming a rancid breakfast burrito. It can be overpowering if utilized incorrectly, but in these handpies, it's glorious. Basil plays on the cheese's savory side, while honey brightens the sweet, tart berries.

Inspired by:

recipe updated Mar 26, 2020


  • Basic pie crust icon
    Basic pie crust
    2 (1400g)
  • Soft goat cheese icon
    Soft goat cheese
    ½ cup
  • Blueberries icon
    1 cup (151g)
  • Bottled lemon juice icon
    Bottled lemon juice
    1 tbsp (15ml)
  • Lemon zest icon
    Lemon zest
    1 tsp (4g)
  • Granulated sugar icon
    Granulated sugar
    1 tbsp (13g)
  • Fresh basil icon
    Fresh basil
    ½ cup (about ½)
  • Honey icon
    4 tbsp (about 84g)
  • Egg icon
    1 (50g)
  • Turbinado sugar icon
    Turbinado sugar
    4 tbsp (about 54g)


  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Pastry brush
  • kCook icon Rolling pin
  • kCook icon Cutting board
  • kCook icon Saucepan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Cutting board

Step preview

  1. Prepare a clean cutting board with waxed paper
  2. Add basic pie crust to the cutting board
  3. Roll out until 1/8" (5mm) thick
  4. Slice into rectangles
  5. Spread with soft goat cheese
  6. Add blueberries, bottled lemon juice, lemon zest and granulated sugar to a clean saucepan
  7. Heat until thickened - approx 5 min, medium heat
  8. Spoon fruit into pie one by one
  9. Sprinkle with fresh basil
  10. Drizzle with honey
  11. Press together
  12. Pre-heat oven - 175°C
  13. Add egg to a clean small bowl
  14. Whisk
  15. Prepare a clean baking sheet with parchment paper
  16. Transfer pie to baking sheet
  17. Brush content of cutting board with eggs
  18. Sprinkle with turbinado sugar generously
  19. Bake until golden brown and let cool - approx 20 min, 175°C
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