Description
Blueberry pie ice cream sandwiches blend homemade vanilla bean ice cream with fresh blueberry compote between buttery, flaky pie crust cookies. Summer dessert dreams come alive when cool, creamy layers melt against crisp, golden pastry edges that invite pure deliciousness.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 5 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cornstarch
Butter and Liquid Ingredients:
- 2 ½ sticks (283 grams) cold, unsalted butter, cubed
- ½ cup (120 milliliters) ice water
- 1 egg, for egg wash
Fruit and Flavor Enhancers:
- 2 cups blueberries
- 1 teaspoon lemon juice
- 1 pinch of lemon zest
- Vanilla ice cream
Instructions
- Create a delicate pastry base by combining flour, sugar, and salt in a food processor. Incorporate cold butter until the mixture resembles coarse crumbs.
- Gradually introduce ice water, mixing until the dough barely coheres. Gently knead with floured hands if necessary, then divide into two equal portions and refrigerate for several hours.
- Prepare the fruity filling by combining blueberries with lemon juice, zest, and cornstarch in a mixing bowl, allowing the flavors to meld.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll out the chilled dough on a flour-dusted surface, creating a thin, even layer.
- Cut 20 circular shapes using a round cutter, ensuring precise edges.
- Arrange 10 dough rounds on the prepared baking sheet, carefully distributing blueberry mixture onto each.
- Cover with remaining dough rounds, pressing edges to create a tight seal. Use egg wash to help bind the edges if needed.
- Crimp the edges using a flour-dipped chopstick to create a decorative border.
- Brush the tops with egg wash to achieve a golden, glossy finish.
- Bake for 15-18 minutes until the pie cookies turn a rich, golden brown.
- Transfer to a wire rack and allow to cool completely.
- Assemble the ice cream sandwiches by placing a scoop of vanilla ice cream between two cooled pie cookies.
- Serve immediately or wrap carefully and store in the freezer until ready to enjoy.
Notes
- Chill dough thoroughly to ensure a flaky, tender texture that prevents crumbling during preparation.
- Use cold butter and minimal handling to maintain the delicate, crisp pie cookie structure.
- Cornstarch helps thicken blueberry filling, preventing excess liquid from making cookies soggy.
- Egg wash creates a beautiful golden-brown finish and helps seal pie cookie edges securely.
- Freeze assembled sandwiches immediately to maintain structural integrity and prevent ice cream melting.
- Let pie cookies cool completely before adding ice cream to prevent rapid melting and potential structural collapse.
- Prep Time: 30 minutes (plus 2 hours chilling)
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg