↞ recipe box start page
Category: dessert, frozen
Prep Time: Cook Time: Total Time:
2 1/2 cups of all purpose flour
5 tbs sugar
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
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 the dough just slightly starts to hold together. If the dough is a bit too wet, 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 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 vanilla ice cream between two pie cookies
Serve immediately or keep covered in the freezer until ready to serve
Recipe Source: https://honestlyyum.com/13887/blueberry-pie-ice-cream-sandwiches
view more member recipes
Blueberry Pie Ice Cream Sandwich
view my recipes
print
save
Category: dessert, frozen
Prep Time: Cook Time: Total Time:
2 1/2 cups of all purpose flour
5 tbs sugar
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
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 the dough just slightly starts to hold together. If the dough is a bit too wet, 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 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 vanilla ice cream between two pie cookies
Serve immediately or keep covered in the freezer until ready to serve
Recipe Source: https://honestlyyum.com/13887/blueberry-pie-ice-cream-sandwiches
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tarts - Cream - Blueberry Cream Cheese
by KitchenMagician
Makes 30 tarts. 1 8-oz. pkg. cream cheese, softened 1 c. powdered sugar 1 c. whipping cream, whipped 30 2 1/2-inch sweet pastry tarts shells, baked 1 1/4 c. sugar 1/2 c. cornstarch 1 c. w
by KitchenMagician
Makes 30 tarts. 1 8-oz. pkg. cream cheese, softened 1 c. powdered sugar 1 c. whipping cream, whipped 30 2 1/2-inch sweet pastry tarts shells, baked 1 1/4 c. sugar 1/2 c. cornstarch 1 c. w
Cream Pie - Blueberry Cream Cheese
by KitchenMagician
Makes 6 servings. 4 oz. (1/2 pkg.) cream cheese, softened 1/2 c. powdered sugar 1/2 c. whipping cream, whipped 1 pastry shell (9 inch), baked 2/3 c. sugar 1/4 c. cornstarch 1/2 c. water
by KitchenMagician
Makes 6 servings. 4 oz. (1/2 pkg.) cream cheese, softened 1/2 c. powdered sugar 1/2 c. whipping cream, whipped 1 pastry shell (9 inch), baked 2/3 c. sugar 1/4 c. cornstarch 1/2 c. water
Blueberry Cream Pie
by sgre52160
4 oz low-fat cream cheese, from an 8 oz pkg, softened 1/2 cup low-fat sour cream 1/4 cup sugar 1 1/2 cups nondairy whipped topping, from an 8 oz container 1 (8-inch) prepared graham cracker pie c
by sgre52160
4 oz low-fat cream cheese, from an 8 oz pkg, softened 1/2 cup low-fat sour cream 1/4 cup sugar 1 1/2 cups nondairy whipped topping, from an 8 oz container 1 (8-inch) prepared graham cracker pie c
Blueberry Cream Muffins
by sgre52160
Wet mix 4 eggs 2 cups sugar 1 cup vegetable oil 1 tbsp vanilla extract Dry mix 4 cups flour 1 tsp salt and baking soda 2 tsp baking powder 1 (16 oz) container sour cream 2 cups fresh blu
by sgre52160
Wet mix 4 eggs 2 cups sugar 1 cup vegetable oil 1 tbsp vanilla extract Dry mix 4 cups flour 1 tsp salt and baking soda 2 tsp baking powder 1 (16 oz) container sour cream 2 cups fresh blu
view more member recipes