Sweet blueberry sauce drizzled over vanilla ice cream and sprinkled with a crumble topping. Add a pie crust cookie and you have all your favorite things about pie and ice cream mixed into one heavenly dessert.
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- pinch of cinnamon
- pinch of salt
- 2 sticks chilled unsalted butter
- 2 cups fresh blueberries (or frozen)
- 1/2 cup water, divided
- 1 teaspoon lemon zest
- 3/4 cup orange juice
- 1/4 cup lemon juice
- 3/4 cup granulated sugar
- 3 tablespoons corn starch
- 1/2/ teaspoon vanilla
- pinch of cinnamon
- Vanilla ice cream
- Whipped cream
- Your favorite pie dough recipe
- To make the crumble topping, in a bowl, mix together flour, brown sugar, granulated sugar, cinnamon, and salt.
- Using a pie cutter or your hands, work the butter into the flour mixture, until small clumps form.
- Spread the topping out on a parchment lined baking sheet. Bake for 12-15 minutes at a 350° F oven. Set aside to cool for 15 minutes. Break up crumble and store in an air tight container for up to 7 days.
- In a small saucepan over medium heat, combine and gently stir together blueberries, 1/4 cup water, orange juice, lemon juice, lemon zest, and sugar. Bring to a boil.
- In a small bowl mix remaining 1/4 cup water and cornstarch together. Stir the cornstarch mixture into the blueberry mixture and simmer for 4-5 minutes. Remove from heat and stir in vanilla and cinnamon. Set aside to cool. Store in an air tight container in the fridge for up to 7 days.
- Using cookie cutters, cut your pie dough into star shapes. Lay flat on a parchment lined baking pan, brush with egg wash, and sprinkle with sugar. Bake in a 350° F oven until golden brown, about 6 minutes. Transfer pie cookies to a wire rack to cool.
To assemble: Scoop a generous amount of vanilla ice cream into a cup or bowl. Pour warm blueberry sauce over the top of the ice cream and sprinkle with crumble topping. Top it off with a dollop of fresh whipped cream, and garnish with a pie cookie.
Recipe by Brendan McCaskey. Photography by Sara Nevels.