Blueberry Basil Pie Crumble Pie with Creme Fraiche

Crust1#189; cups flour#188; cup sugar1#189; teaspoons lemon zest#8539; teaspoon salt#189; cup cold butter, cubed1 egg2 tablespoons waterFilling6 cup fresh or frozen blueberries, divided1 cup sugar#188; cup lemon basil, tied together3 tablespoons cornstarch#188; cup water1 teaspoon cinnamon4 tablespoons butter, cut in small cubesTopping1 cup flour#189; cup brown sugar#189; teaspoon cinnamon8 ounces butter, meltedCreme fraiche1 cup whipping cream2 tablespoons goat cheeseHeat oven to 350 degrees.For crust: Into food processor place flour, sugar, zest and salt. Pulse twice. Add butter and pulse until texture resembles fine sand. Whisk together egg and water; add to food processor and mix well. Wrap dough in plastic and chill 30 minutes.For the filling: Bring to a simmer 1 cup blueberries, sugar and basil, stirring well. Add cornstarch mixed with water; cook 3 minutes. Remove and discard basil; set filling side to cool slightly.For filling: Combine 5 cups blueberries and cinnamon; stir in cooking berries.Roll out pie crust to fit 9-inch pie pan. Crimp edges. Pour in filling. Scatter 4 tablespoons butter over top. For topping: Combine flour, brown sugar, cinnamon and melted butter. Sprinkle over filling. Bake 45 minutes (60-70 minutes for frozen berries) or until filling is bubbly. Cool completely.For the creme fraiche: Combine cream and goat cheese; let rest at room temperature for 4-6 hours. Serve on the side or add more cream and drizzle on pie.Serves eight.