BLUEBERRY PIE ICE CREAM SANDWICHES

Ingredients:

• 2 1/2 cups of all motive flour
• 1/2 cup of ice water
• 2 cups of blueberries
• 1 tsp lemon juice
• 5 tbs sugar
• 1 tsp salt
• 2 half of sticks bloodless, unsalted butter
• pinch of lemon zest
• 1 tsp corn starch
• 1 egg
• vanilla ice cream

Directions:

1. Sift flour, sugar and salt into the bowl of a food processor
2. Cube bloodless butter into small squares and vicinity inner meals processor
3. Pulse till butter is no larger than the size of a pea
4. Slowly circulation ice water within the feeder, some tablespoons at a time, until the the dough just barely starts offevolved to keep together. If the dough is a piece too moist, that means it sticks to you hands when you choose it up, you could dip your palms in a few flour and supply it a few correct kneads
5. Divide the dough in , cover with plastic wrap and refrigerate for more than one hours
6. Toss blueberries in lemon juice, zest and corn starch and set aside.
7. Preheat oven to 350° F and line the bottom of a baking sheet with parchment paper
8. Dust a floor with flour and roll out one of the dough halves until it’s very skinny but not too fragile
9. Use a round cutter (I used a 2.5″ biscuit cutter) and reduce 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 apply the stop of a chopstick, dipped in flour. If the 2 crusts don’t stick, you could seal them with an egg wash
12. Once all of the pie cookies are sealed, brush with an egg wash
13. Bake for 15-18 mins or till the pies are a pleasing golden brown
14. Cool on a wire rack for a few hours
15. Sandwich a small scoop of vanilla ice cream among two pie cookies
16. Serve right away or preserve covered in the freezer till prepared to serve

Source : https://honestlyyum.com/13887/blueberry-pie-ice-cream-sandwiches/

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