Blueberry Pot Pie with Sour Cream Ice Cream

You can also cook it in a deep-shaped pie dish instead of separate tins. The baking time can be longer; start with 20 minutes and check every 5 minutes after that. Preparation: 20 minutes, cook: 20 minutes.
Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour and the following 5 ingredients in a food processor; beat until smooth. Add the butter; beat 6 times or until the mixture resembles coarse flour. With the food processor still on, add 3 tablespoons of cream through the kitchen chute, whisking until smooth. Gently squeeze the mixture into a 4-inch circle on plastic wrap and cover. Refrigerate for at least 1 hour.Preheat the oven to 400 degrees.Combine the blueberries and the following 4 ingredients in a small bowl; mix gently. Spread evenly over 6 8-ounce tins.Unwrap the cooled dough; divide it into 6 even portions; shape each portion into a ball. Place each ball on a floured surface in the form of a rough disk that will fit on top of the molds. (It should be about 4 inches.) Put the berry mixture on the dough, put it on the top edge of the mold (without corrugation, as for a pie).Brush each cake with the remaining 1 tablespoon of cream. Combine the cinnamon and 2 tablespoons of sugar in a small bowl; sprinkle the mixture evenly over the cakes.Place the molds on a baking sheet and place in the oven. Bake at 400 ° C for 20 minutes or until the crust is golden brown and the fruit begins to bubble. Serve warm or at room temperature with sour cream ice cream.