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Mini Blueberry Pie Ice Cream Sandwich Recipe

Mini Blueberry Pie Ice Cream Sammies


Alden’s Organic Vanilla Crème Ice Cream snuggled between two blueberry pie cookies.



Pie Crust

  • 2 ½ cups of all purpose flour
  • 5 tbs sugar
  • 1 tsp salt
  • 2 ½ sticks cold, unsalted
  • ½ cup of ice water


  • 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


  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. Add ice water slowly, a few tablespoons at a time, until the dough just slightly starts to hold together.
    1. * Note: 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 corn starch and set aside.
  7. Preheat oven to 350° F.
  8. Line the bottom of a baking sheet with parchment paper.
  9. Dust a surface with flour and roll out one of the dough halves until it’s very thin but not too fragile.
  10. Use a round cutter (we used a 2.5″ biscuit cutter) and cut out 20 rounds.
  11. Place 10 of the 20 pie crust rounds on the baking sheet and spoon a few blueberries onto each.
  12. Cover the blueberries with the remaining 10 pie crust rounds and press down the edges.
    1. * Note: We like to use the end of a chopstick, dipped in flour on the edges. If the two crusts don’t stick, you can seal them with an egg wash.
  13. Once all the mini pies are sealed, brush with an egg wash.
  14. Bake for 15-18 minutes or until the pies are a nice golden brown.
  15. Cool on a wire rack for a few hours.
  16. Place a small scoop of Alden’s Organic Vanilla Crème ice cream between two mini pies.
  17. Serve immediately or keep covered in the freezer until ready to serve.