Blueberry Pie Ice Cream Sandwiches

Do you remember where you were when you had your best “ah-ha!” moments? For me, the lightbulb always goes off in the shower – the only place where I can seek solitude these days. No phone, no computer, and no toddler. So it was in the shower one morning, that I was envisioning making blueberry pie for the 4th of July because really, it doesn’t get more American than that, right? Or wait, maybe ice cream sandwiches instead. Those are always crowd pleasers. Hmmm, what if I replaced cookies with mini blueberry pies? Blueberry pie cookies?? Ice cream sandwiches made with blueberry pie cookies?!?!?!? Honestly, American. Honestly, YUM. Ding, ding, ding. I nearly ran out of the shower with a head full of shampoo suds.

(images by HonestlyYUM)

BLUEBERRY PIE ICE CREAM SANDWICHES

Ingredients:

• 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

Directions:

• 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