Blueberry Pot Pie With Sour Cream Ice Cream

Directions

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.

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