-
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.
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5
(Do not form a ball.
-
6
).
-
7
Press mixture gently into a 4-inch circle on plastic wrap, and cover.
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8
Chill at least 1 hour.Preheat oven to 400.
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9
Combine blueberries and next 4 ingredients in a small bowl; toss gently.
-
10
Divide evenly among 6 (8-ounce) ramekins.
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11
Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball.
-
12
Pat each ball on a floured surface into a rough disk that will fit on top of ramekins.
-
13
(This will be about 4 inches.
-
14
).
-
15
Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).
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16
Brush top of each crust with remaining 1 tablespoon cream.
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17
Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.
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18
Place ramekins on a baking sheet, and place in oven.
-
19
Bake at 400 for 20 minutes or until crust is golden brown and fruit is bubbling.
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20
Combine 1/4 cup half and half, 3/4 cup plus 2 tablespoons sugar, 3 eggs, sour cream, vanilla and salt, stirring until smooth.
-
21
Pour mixture into freezer can of an ice-cream maker; freeze according to manufacturer's directions.
-
22
Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
-
23
Serve pot pies warm or at room temperature with Sour Cream Ice Cream.
