Recipe

Dessert Pot Pies Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 7 months ago Not the same old pot pie. Makes a great ending to a Summer dinner party -- or anytime treat. Guests each have their own individual little blueberry pie. From Cottage Living. Prep:20m Cook:20m Servings:6	Californiac
	blueberry pie dessert summer

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Ingredients

1 1/2 cups all-purpose flour

1/4 cup brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup chilled butter, cut into pieces

1/4 cup whipping cream, divided

4 cups fresh blueberries

1/3 cup sugar (or to taste)

1 1/2 tablespoons cornstarch

2 tablespoons fresh lemon juice

Dash of salt

1/2 teaspoon ground cinnamon

2 tablespoons sugar

Vanilla Ice Cream

Directions

Spoon flour lightly into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a food processor; pulse until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons cream through food chute, processing just until combined. (Do not form a ball.) Press mixture gently into a 4-inch circle on plastic wrap, and cover. Chill at least 1 hour.

Preheat oven to 400F. Combine blueberries and next 4 ingredients in a small bowl; toss gently. Divide evenly among 6 (8-ounce) ramekins.

Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball. Pat each ball on a floured surface into a rough disk that will fit on top of ramekins. (This will be about 4 inches.) Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).

Brush top of each crust with remaining 1 tablespoon cream. Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.

Place ramekins on a baking sheet, and bake for 20 minutes or until crust is golden brown and fruit is bubbling. Serve with Ice Cream.

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