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    You are in: Home / Recipes / Blueberry Pot Pie With Sour Cream Ice Cream Recipe
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    Blueberry Pot Pie With Sour Cream Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    1 hrs 30 mins

    2 hrs

    Pinay0618's Note:

    An interesting recipe from Coastal Living magazine - saving for a day when I'm feeling ambitious! :)

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    Ingredients:

    Servings:

    Units: US | Metric

    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.

    Ratings & Reviews:

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    Nutritional Facts for Blueberry Pot Pie With Sour Cream Ice Cream

    Serving Size: 1 (222 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 520.5
     
    Calories from Fat 213
    41%
    Total Fat 23.7 g
    36%
    Saturated Fat 14.0 g
    70%
    Cholesterol 135.9 mg
    45%
    Sodium 277.0 mg
    11%
    Total Carbohydrate 72.5 g
    24%
    Dietary Fiber 2.5 g
    10%
    Sugars 47.6 g
    190%
    Protein 6.7 g
    13%

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