Hand Pie Ice Cream Sandwiches

September 18, 2021 1 min read

Straight To Recipe

So long sweet summer :*(

Summer is technically over in 4 days here in New England, which means all things autumn are coming out to play. Apple picking, sweaters, hot coffee, red wine... and pie!

Ice cream however is an all year round we mashed up the two for an incredible dessert that is sure to satisfy every sweet tooth.

We made blueberry pie filling using Erin McDowell's recipe found HERE but used frozen wild blueberries and they came out perfect!

Hand Pie Ice Cream Sandwiches

~16 Mini Pies

Prep Time: 30 Minutes

Total Time: 2+ Hours

You'll Need:

1 Batch Blueberry Pie Filling (link in the description)

4 Boxes Pillsbury Pie Crusts

1 Egg

1/4 Cup Granulated Sugar

1 Quart Prepared True Scoops Vanilla Bean Ice Cream

Instructions:

Preheat the oven to 375F with the rack in the middle.

Roll out the dough discs, two at a time, on a lightly floured surface and using a 4" round cookie cutter, biscuit cutter, or cup, punch out circles. Keep scraps for more circles if needed.

Lightly brush the edges of half the dough circles with beaten egg and place 1 tablespoon of blueberry filling in the center.

Top each dough circle with filling with another dough circle making sure to line up the edges. Crimp the edges together with a fork to form a seal and prick a few holes on the top.

Lightly brush the tops of each pie with beaten egg and sprinkle some sugar on top. Bake for 20 minutes or until golden brown. Let cool completely.

Place a small scoop of True Scoops Vanilla Bean ice cream on the flat side of one hand pie and top the scoop with the flat side of another pie to form a sandwich. Serve immediately or freeze sandwiches for later.

Hand Pie Ice Cream Sandwiches

So long sweet summer :*(

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