How to Make Pie Ice Cream Sandwiches | Bite Size

The ice cream extravaganza continues with this episode of #BiteSize where Food52’s Baking BFF Erin McDowell combines her love of ice cream and pie. For those who ever wished for hand pie ala mode, enter pie-ce cream sandwiches, where two flaky, jammy hand pies get filled with ice cream. There is so much room for creativity with this deliciously cool treat. GET THE RECIPE ►►
https://f52.co/3aFeDXE

Also featured in this video
Five Two Adjustable Rolling Pin with Measuring Rings: https://f52.co/3xcQj8q
Mosser 3-Piece Colored Glass Mixing Bowl Set: https://f52.co/3NNT4lL
ZWILLING Blender: https://f52.co/3Ndxh7r

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VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Pate Brisee
00:04:05 Fill ‘Em Up
00:07:54 Egg Wash Tutorial
00:10:02 Sandwich Time?

PREP TIME: 2 hours
COOK TIME: 25 minutes
MAKES: 10 ice cream sandwiches

INGREDIENTS

For the Pate Brisee
3 3/4 cups (450 grams) all purpose flour
1 teaspoon (5 grams) fine sea salt
12 ounces (3 sticks / 340 grams) cold unsalted butter, cut into ½ inch / 1 centimeter cubes
1/2 cup (115 grams) ice water, plus more as needed

For the Hand Pies & Sandwiches
1 large (56 grams) egg
1 tablespoon (15 grams) water
3/4 cup (255 grams) jam or other smooth, sweet spread, such as chocolate-hazelnut spread, lemon curd, or cookie butter
Sanding or turbinado sugar, as needed for finishing
2 pints ice cream (store bought or homemade)

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