Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Blueberry Pie Ice Cream Sandwich Recipe

Mini Blueberry Pie Ice Cream Sammies


Description

Any Alden’s Organic vanilla ice cream or frozen dessert sandwiched between two mini blueberry pies.


Ingredients

Yield

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

  • 14oz any Alden’s Organic vanilla ice cream or frozen dessert

Instructions

  1. Sift flour, sugar and salt into the bowl of a food processor
  2. Cube cold butter into small squares and place inside food processor
  3. Pulse until butter is no larger than the size of a pea
  4. 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
  5. Divide the dough in two, cover with plastic wrap, and refrigerate for a couple of hours
  6. Toss blueberries in lemon juice, zest, and cornstarch, and set aside.
  7. Preheat oven to 350° F and line the bottom of a baking sheet with parchment paper
  8. Dust a surface with flour and roll out one of the dough halves until it’s very thin but not too fragile
  9. Use a round cutter (I used a 2.5″ biscuit cutter) and cut out 20 rounds
  10. Place 10 on the baking sheet and spoon a few blueberries onto each round
  11. 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
  12. Once all the pie cookies are sealed, brush with an egg wash
  13. Bake for 15-18 minutes or until the pies are a nice golden brown
  14. Cool on a wire rack for a few hours
  15. Sandwich a small scoop of your favorite Alden’s Organic vanilla ice cream or frozen dessert between two pie cookies
  16. Serve immediately or keep covered in the freezer until ready to serve