Blueberry Pot Pie With Sour Cream Ice Cream Recipe

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Blueberry Pot Pie With Sour Cream Ice Cream
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Ingredients
22
Count
Nutrition
428
Calories
Total time
121
Minutes
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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/2 cup chilled butter , cut into pieces
  • 1/3 cup sugar (or to taste)
  • 1 1/2 tbsp cornstarch
  • 1 dash salt
  • 2 tbsp sugar
  • 1/4 cup half-and-half
  • 3/4 cup sugar , plus
  • 2 tbsp sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 dash salt

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 427.94 Kcal (1792 kJ)
Calories from fat 167.22 Kcal
% Daily Value*
Total Fat 18.58g 29%
Cholesterol 108.77mg 36%
Sodium 130.7mg 5%
Potassium 292.37mg 6%
Total Carbs 60.07g 20%
Sugars 34.1g 136%
Dietary Fiber 2.35g 9%
Protein 6.82g 14%
Vitamin C 9.3mg 15%
Vitamin A 0.1mg 5%
Iron 0.7mg 4%
Calcium 120.5mg 12%
Amount Per 100 g
Calories 211.46 Kcal (885 kJ)
Calories from fat 82.63 Kcal
% Daily Value*
Total Fat 9.18g 29%
Cholesterol 53.74mg 36%
Sodium 64.58mg 5%
Potassium 144.47mg 6%
Total Carbs 29.68g 20%
Sugars 16.85g 136%
Dietary Fiber 1.16g 9%
Protein 3.37g 14%
Vitamin C 4.6mg 15%
Vitamin A 0.1mg 5%
Iron 0.4mg 4%
Calcium 59.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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