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Friday, June 19, 2009

Blueberry Pot Pie with Sour Cream Ice Cream

In the non-chocolate realm, it doesn't really get better than this. I usually stay away from pie-making because the crust is such a pain, but this one was workable (no sticky rolling pin, plus it's only on top.) And delicious - and finally blueberries are affordable!!!

And the ice cream! This will be my new standby go-to awesome vanilla ice cream - the sour cream and eggs add such a custardy flavor. While it chilled in the fridge I threw in some used vanilla bean pods I had, to soak for extra flavor. And it's one of the few ice creams I've made that gets really thick and stiff in the machine. We had this for Memorial Day dessert and everyone loved it. Most importantly me.

Welcome to summer.

Blueberry Pot Pie
(make in 6 individual ramekins, a deep dish pie pan, or like I did, a round casserole dish)
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/2 cup chilled butter, cut into pieces
1/4 cup whipping cream, divided
4 cups fresh blueberries
1/3 cup sugar
1 1/2 T cornstarch
2 T fresh lemon juice
Dash of salt
1/2 tsp ground cinnamon
2 T sugar

1. Spoon flour into dry measuring cups; level with a knife. Combine flour through salt in a food processor; pulse until combined. Add butter, pulse 6 times or until resembles coarse meal. With processor on, add 3 T cream through processor chute, processing just until combined (do not form ball.) Press mixture gently into a 4-inch circle on plastic wrap, and cover. Chill at least 1 hour.)

2. Preheat oven to 400.

3. Combine blueberries through salt in a small bowl; toss gently. Divide evenly among ramekins or pour into deep pie/casserole dish.

4. Unwrap chilled dough, divide into 6 even portions if using ramekins. Pat each ball into a rough disk that will fit over top. Top berries with dough, inside top rim of ramekin.

5. Brush top with remaining 1 T cream. Combine cinnamon and sugar and sprinkle over crusts.

6. Place ramekins or dish on baking sheet and place in oven. Bake for 20 minutes or until crust is golden brown and fruit is bubbling (drool, drool.) Serve warm or room temperature with Sour Cream Ice Cream.
Sour Cream Ice Cream
(The original recipe called for raw eggs, no cooking. I just didn't want to try it so I adjusted the recipe to cook the eggs a bit like custard - don't know how the original turns out but mine is better!)
1 1/4 cups half-and-half
3/4 cup plus 2 T sugar
3 eggs
8 oz. sour cream
1 1/2 tsp vanilla extract
Dash of salt

1. In a medium saucepan whisk half-and-half, sugar and eggs. Cook, stirring, over medium heat until thick and steaming, about 5 minutes. Remove from heat and bring to room temperature or cooler in refrigerator, several hours.

2. Mix in vanilla, sour cream and salt. If necessary, continue to chill until nice and cold.

3. Pour mixture into freezer can of an ice-cream maker; freeze according to machine instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Recipes from Cottage Living, April 2005

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