Description
Any Alden’s Organic vanilla ice cream or frozen dessert sandwiched between two mini blueberry pies.
Ingredients
Scale
Pie Crust
- 2 ½ cups of all-purpose flour
- 5 tbsp sugar
- 1 tsp salt
- 2 ½ sticks cold, unsalted
- ½ cup of ice water
Filling
- 1 cups blueberries (no need to thaw if frozen)
- 2 tsp lemon juice
- pinch of lemon zest
- 2 tsp corn starch
- ⅓ cup sugar
Egg Wash
- 1 egg
Ice Cream Filling
Instructions
- 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 stream ice water in the feeder, a few tablespoons at a time, until the dough just slightly starts to hold together. If the dough is a bit too wet, meaning it sticks to your 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 cornstarch, and set aside.
- Preheat oven to 350° 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 of your favorite Alden’s Organic vanilla ice cream or frozen dessert between two pie cookies
- Serve immediately or keep covered in the freezer until ready to serve
