Blueberry Pot Pie With Sour Cream Ice Cream

Total Time: 3 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/2 cup chilled butter, cut into pieces
• 1/4 cup whipping cream, divided
• 4 cups fresh blueberries
• 1/3 cup sugar (or to taste)
• 1 1/2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1 dash salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons sugar
• 1/4 cup half-and-half
• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 3 eggs
• 8 ounces sour cream
• 1 1/2 teaspoons vanilla extract
• 1 dash salt

Recipe

• 1 spoon flour lightly into dry measuring cups; level with a knife.
• 2 combine flour and next 5 ingredients in a food processor; pulse until combined.
• 3 add butter; pulse 6 times or until mixture resembles coarse meal.
• 4 with processor on, add 3 tablespoons cream through food chute, processing just until combined. (do not form a ball.).
• 5 press mixture gently into a 4-inch circle on plastic wrap, and cover.
• 6 chill at least 1 hour.preheat oven to 400°.
• 7 combine blueberries and next 4 ingredients in a small bowl; toss gently.
• 8 divide evenly among 6 (8-ounce) ramekins.
• 9 unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball.
• 10 pat each ball on a floured surface into a rough disk that will fit on top of ramekins. (this will be about 4 inches.).
• 11 top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).
• 12 brush top of each crust with remaining 1 tablespoon cream.
• 13 combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.
• 14 place ramekins on a baking sheet, and place in oven.
• 15 bake at 400° for 20 minutes or until crust is golden brown and fruit is bubbling.
• 16 combine 1/4 cup half and half, 3/4 cup plus 2 tablespoons sugar, 3 eggs, sour cream, vanilla and salt, stirring until smooth.
• 17 pour mixture into freezer can of an ice-cream maker; freeze according to manufacturer's directions.
• 18 spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
• 19 serve pot pies warm or at room temperature with sour cream ice cream.