For the crust: combine 2 cups flour, 1 stick cold butter, cubed, 1 tablespoon of sugar and a pinch of salt in a food processor. Pulse until crumbly. Add ice cold water 1 tablespoon at a time and pulse until the dough comes together in a ball. (about 5 or 6 tablespoons) Wrap in plastic wrap and chill in refrigerator for 30 minutes.
For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.
For the topping: Mix together the walnuts, brown sugar and melted butter and set aside.
Preheat oven to 350 degrees. Roll out the dough on a floured surface to 18 inch thickness and place into a 10 inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. (this is known as “docking”. It keeps the crust from puffing up unevenly and helps it to cook evenly) Par-bake the crust for 15 minutes or until firm. Let cool slightly. Pour the filing into the crust and sprinkle the topping over the top. Bake for 40 minutes until slightly bubbly and the crust is golden brown. Rotating the pie halfway through helps it brown evenly. Let the pie cool for 30 minutes on a wire rack before serving.