Lunch: Blueberry Pot Pie with Sour Cream Ice Cream Recipe | Myrecipes

Recipe by Kathryn Conrad You can also make this in a deep-dish pie pan instead of individual ramekins. Baking time may be longer; start with 20 minutes and check every 5 after that. Prep: 20 minutes, Cook: 20 minutes.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Blueberry Pot Pie with Sour Cream Ice Cream Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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
Sour Cream Ice Cream

Instructions

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 400 °.
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 place in oven. Bake at 400 ° for 20 minutes or until crust is golden brown and fruit is bubbling. Serve warm or at room temperature with Sour Cream Ice Cream.

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