November 24, 2022

Pie Crust Ice Cream Sandwiches

Name: Pie Crust Ice Cream Sandwiches
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 150 grams (1 1/4 cup) flour; 1 1/2 tsp sugar; 1/4 tsp salt; 113.4 grams (1/2 cup) butter, chilled; 2–3 tbsp ice water; 1 egg; 2 tsp water; Turbinado sugar, for topping; Vanilla ice cream

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We’ve all been there. You make a pie and have leftover pie dough you have no idea what to do with. Why not grab those scraps, roll them out, and make some pie crust ice cream sandwiches? Yep, delicious flaky pie dough sandwiched with some cold vanilla ice cream. Yum!

These Pie Crust Ice Cream Sandwiches are the perfect way to make a fun treat out of leftover pie dough or to just treat yourself to something delectable. The pie dough is really easy to make and comes together quickly. Vanilla ice cream can either be scooped or sliced from a carton and added in between the two pie crusts. It’s a simple dessert that does not disappoint.

A FEW NOTES BEFORE WE GET STARTED.

Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Oven Temperature:
- Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Check out My Favorite Baking Tools to see what I use when I bake.

Let’s bake! Preheat your oven to 350º and whisk together the flour, sugar, and salt in a large bowl. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.

Keep in mind that it’s important that this butter stay as cold as possible throughout this process. If at any point you feel like your kitchen is too warm or your warm hands are handling the butter too much, pop the whole bowl into the fridge (or better yet, the freezer) for a few minutes to help it firm back up. It’s this cold butter that will give us that delicious flaky crust we want.

Pour the water over the flour mixture and stir together until it begins to form into a dough. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes. This will give the butter in the dough a chance to rest and firm up.

Roll the dough out onto a lightly floured surface until it is about 1/4″ thick. Use a round cookie cutter, about 4 inches in diameter, to cut out 6 circles. If you don’t have round cookie cutters, you can also use any kind of glass or cup that is about the same size in diameter.

Place pie circles a few inches apart on a parchment lined cookie sheet and use a fork to gently poke a few holes in the top of each. In a small bowl, whisk together the egg and water to make the egg wash. Carefully brush the top of each pie circle with egg wash and sprinkle each with turbinado sugar.

Bake pie circles for 20-21 minutes until golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack and letting them cool completely.

If you’re going to slice the ice cream, carefully cut and peel away the ice cream container from the ice cream and cut slices of ice cream. You can then use the same or a slightly smaller cookie cutter to cut out the same size ice cream as the pie crust. You can also gently scoop ice cream onto the pie crust. Add other pie crust on top and gently press down. Repeat this process to make the other two sandwiches. Enjoy!