Photo: Ian Dooley
Blueberry Mini Pies with Lemon Buttermilk Ice Cream
12 ingredients
openrecipes
Capture the sweetness of summer with these individual desserts. Bursting with fresh blueberries and topped with lemon buttermilk ice cream, the petite pies will satisfy kids and adults alike. The ice cream is a snap to prepare, thanks to our convenient starter.
Estimated Nutrition (whole recipe, rough)
941
Calories
30g
Protein
26g
Fat
146g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pie | not in our table | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 packet vanilla ice cream starter
- 1 1/2 cups cold buttermilk
- 1 Tbs. lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups cold heavy cream
- 1 batch basic pie dough (see related recipe at left)
- 1 pint blueberries, about 12 oz.
- 1/2 cup sugar
- 2 tsp. cornstarch
- 1 Tbs. fresh lemon juice
- 1 sheet frozen puff pastry, 9 1/2 inches square, thawed but chilled
- 1 egg, lightly beaten with 1 tsp. water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes