Blueberry Pie Ice Cream Sandwiches (2024)

July 1, 2015Erica

Food,Recipes

Do you remember where you were when you had your best “ah-ha!” moments? For me, the lightbulb always goes off in the shower – the only place where I can seek solitude these days. No phone, no computer, and no toddler. So it was in the shower one morning, that I was envisioning making blueberry pie for the 4th of July because really, it doesn’t get more American than that, right? Or wait, maybe ice cream sandwiches instead. Those are always crowd pleasers. Hmmm, what if I replaced cookies with mini blueberry pies? Blueberry pie cookies?? Ice cream sandwiches made with blueberry pie cookies?!?!?!? Honestly, American. Honestly, YUM. Ding, ding, ding. I nearly ran out of the shower with a head full of shampoo suds.

(images by HonestlyYUM)

BLUEBERRY PIE ICE CREAM SANDWICHES
Ingredients:
2 1/2 cups of all purpose flour
5tbssugar
1 tsp salt
2 1/2 sticks cold, unsalted butter
1/2 cup of ice water
2 cups of blueberries
1 tsp lemon juice
pinch of lemon zest
1 tsp corn starch
1 egg
vanilla ice cream
Directions:
Sift flour, sugar and salt into the bowl of a food processor
Cube cold butter into small squares and place inside food processor
Pulse until butter is no larger than the size of a pea
Slowly streamice water in the feeder, a few tablespoons at a time, until the the dough just slightly starts to hold together. If the dough is a bit toowet, meaning it sticks to you hands when you pick it up, you can dip your hands in some flour and give it a few good kneads
Divide the dough in two, cover with plastic wrap and refrigerate for a couple of hours
Toss blueberries in lemon juice, zest and corn starch and set aside.
Preheat oven to350° F and line the bottom of a baking sheet with parchment paper
Dust a surface with flour and roll out one of the dough halves until it’s very thin but not too fragile
Use a round cutter (I used a 2.5″ biscuit cutter)and cut out 20 rounds
Place 10 on the baking sheet and spoon a few blueberries onto each round
Cover the blueberries with the other 10 pie crust rounds and press down the edges. I like to use the end of a chopstick, dipped in flour. If the two crusts don’t stick, you can seal them with an egg wash
Once all the pie cookies are sealed, brush with an egg wash
Bake for 15-18 minutes or until the pies are a nice golden brown
Cool on a wire rack for a few hours
Sandwich a small scoop ofvanilla ice cream between two pie cookies
Serve immediately or keep covered in the freezer until ready to serve