Pie Crust Ice Cream Sandwiches
You guys…I think I’ve finally done it. I’ve solved the puzzle that is this time of year. You know how you looove Fall and want to bake all the pies? But you also love summer and it’s still a gazillion degrees out? Well. Here we have it: these cutie little Lattice Pie Crust Ice Cream Sandwiches!
This post is sponsored by Moose Tracks Ice Cream, but the opinions and thoughts are mine. Thanks for supporting the brands that make EyeDocBakes possible!
Thanks to Moose Tracks Ice Cream I got to play around with ice cream AND pie. Could there be anything better? I really think not. You start out with a buttery, flaky pie crust, which you’ve cutely made into mini lattice circles, and then you sandwich some chocolate ice cream with swirls of FUDGE in it, in between. (By the way, the thing about Moose Tracks Ice Cream, is that every box has their famous fudge swirled throughout, and it is a-m-a-z-i-n-g. It really adds that chocolate kick that you need! There’s also fudge or peanut butter filled cups IN the ice cream too!) So, pie + Moose Tracks signature fudge-y ice cream = the best of both worlds this Fall. You must try this recipe today!
What You’ll Need . . .
Flour
granulated sugar
salt
butter
vegetable shortening
cold water
Moose Tracks Ice Cream
turbinado sugar
egg + water
First let’s make the Pie dough. Start by cutting the butter into cubes and then storing the butter and shortening in the refrigerator while you prep the rest of the ingredients. In your stand mixer, combine the flour, sugar, and salt, and whisk with your whisk attachment. Next switch to the paddle attachment. Add one cube of butter at a time while mixing on low, as well as the shortening, until it starts to clump into smaller pieces. Next, add in your water while mixing on low, 1/8 cup at a time until the dough stays together but is not too wet. Once it comes together, use your hands to roll it into two balls and seal tightly with plastic wrap and refrigerate for at least two hours, or overnight.
Next, let’s prepare your Moose Tracks ice cream disks. Prepare your 1/2 cup measuring cup. Cut an 8 inch square piece of plastic wrap and push it into the measuring cup. Using your ice cream scoop ( any size works- or you can use a spoon), scoop ice cream into the cup and gently push down and to the sides. Keep filling until the ice cream reaches the top. Smooth the top then seal in the plastic wrap. Remove from measuring cup and place in freezer. Repeat 11 more times. Freeze ice cream disks at least two hours (meanwhile you can bake your pie crust!)
When ready, roll out your pie dough onto a floured surface to 1/8 inch thick. Using a pie dough cutter, pizza cutter, or knife, cut the dough into strips. I used a fluted pie dough cutter to get ripples on the strips. Now cut these strips so they are about 6 inches long. (At this point if your dough is not cold, place the sections you are not working on in the refrigerator) Then create a lattice pattern as if it was the top layer of a pie. Use your 1/2 cup measuring cup to press down onto each lattice, then cut the extra off with a knife, so it creates a little lattice circle. You’ll have to re-roll out your scraps to make more lattice strips. Make 24 pie crust lattice circles. Preheat oven to 425°F. Transfer lattice dough circles to a parchment paper lined jelly pan, cover dough with egg wash (1 egg mixed with 1 tbsp water), then sprinkle with turbinado sugar. Place in freezer for 15 minutes. Once oven is ready, bake for 25 minutes or until crust is golden brown. Remove and let cool completely. (Important! Can’t put a hot crust on ice cream unless you wanna eat it real fast, which, to be fair, you might since it is quite yummy!)
Once pie crusts are cool, remove the Moose Tracks ice cream from the freezer and unwrap one disc. Place it on top of one lattice pie crust (turn the pie crust upside down first) and top it with another pie crust. Press down a little. Repeat with the rest of the ice cream and crusts. Serve immediately or place in tray in the freezer until ready to serve.
Some Notes. . .
- If you don’t care about uniform disk size for the ice cream sandwich presentation, feel free to just skip that step and use a scoop to scoop out the Moose Tracks Ice cream and place it in between your pie crusts.
If you liked this recipe, you might want to try. . .
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Pie Crust Ice Cream Sandwich
Ingredients
- 3 cup flour
- 2 tbsp sugar
- 1 tsp salt
- 1 cup butter
- ⅓ cup vegetable shortening
- ½ cup cold water
- 1 box Moose Tracks Ice Cream
- ¼ cup turbinado sugar
- 1 egg +1 tbsp water for egg wash
Instructions
Prepare the pie dough
- Cut the butter into cubes and place the butter and shortening in the refrigerator while you prep the rest of the ingredients. In your stand mixer, combine the flour, sugar, and salt, and whisk with your whisk attachment. Next switch to the paddle attachment.
- Add one cube of butter at a time while mixing on low, as well as the shortening, until it starts to clump into smaller pieces.
- Add in your water while mixing on low, 1/8 cup at a time until the dough starts to stay together but is not too wet
- Once the dough comes together, use your hands to roll it into two balls and seal each tightly with plastic wrap and refrigerate for at least two hours, or overnight.
Prepare Moose Tracks Ice Cream Disks
- Prepare your 1/2 cup measuring cup. Cut an 8 inch square piece of plastic wrap and push it into the measuring cup.
- Using your ice cream scoop ( any size works- or you can use a spoon), scoop ice cream into the cup and gently push down and to the sides. Keep filling until the ice cream reaches the top. Smooth the top then seal in the plastic wrap.
- Remove from measuring cup and place in freezer. Repeat 11 more times. Freeze ice cream discs at least two hours (Meanwhile you can bake your pie crust).
Bake your pie crust
- Roll out one ball of your pie dough onto a floured surface to 1/8 inch thick. Using a pie dough cutter (straight or fluted), pizza cutter, or knife, cut the dough into strips.
- Cut these strips so they are about 6 inches long. At this point if your dough is not cold, place the sections you are not working on in the refrigerator.
- Create a lattice pattern as if it was the top layer of a pie. Use your 1/2 cup measuring cup to press down onto each lattice so it creates a lattice circle. Use a knife the cut the circle out. Re-roll and cut more strips from the scraps. Make 24 lattice circles.
- Preheat oven to 425°F. Transfer lattice dough circles to a parchment paper lined jelly sheet, brush with egg wash (1 egg mixed with 1 tbsp water), then sprinkle with turbinado sugar. Place in freezer for 15 minutes.
- Once oven is ready, bake for 25 minutes or until crust is golden brown. Remove and let cool completely.
Assembly
- Once pie crusts are cool, remove the Moose Tracks ice cream from the freezer and unwrap one disc. Place it on top of one lattice pie crust (turn the pie crust upside down first) and top it with another pie crust. Press down a little. Repeat with the rest of the ice cream and crusts. Serve immediately or place in tray in the freezer until ready to serve.