Blueberry Pot Pie With Sour Cream Ice Cream

Ingredients

Directions

1. 1

   Spoon flour lightly into dry measuring cups; level with a knife.

2. 2

   Combine flour and next 5 ingredients in a food processor; pulse until combined.

3. 3

   Add butter; pulse 6 times or until mixture resembles coarse meal.

4. 4

   With processor on, add 3 tablespoons cream through food chute, processing just until combined. (Do not form a ball.).

5. 5

   Press mixture gently into a 4-inch circle on plastic wrap, and cover.

6. 6

   Chill at least 1 hour.Preheat oven to 400°.

7. 7

   Combine blueberries and next 4 ingredients in a small bowl; toss gently.

8. 8

   Divide evenly among 6 (8-ounce) ramekins.

9. 9

   Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball.

10. 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. 11

    Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).

12. 12

    Brush top of each crust with remaining 1 tablespoon cream.

13. 13

    Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.

14. 14

    Place ramekins on a baking sheet, and place in oven.

15. 15

    Bake at 400° for 20 minutes or until crust is golden brown and fruit is bubbling.

16. 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. 17

    Pour mixture into freezer can of an ice-cream maker; freeze according to manufacturer's directions.

18. 18

    Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

19. 19

    Serve pot pies warm or at room temperature with Sour Cream Ice Cream.