Strawberry Rhubarb Pie Ice Cream Sandwiches

Strawberry Rhubarb Pie Ice Cream Sandwiches

FOR THE STRAWBERRY HAND PIE CRUST
3 cups flour
4 Tbsp granulated sugar
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
8 oz unsalted butter, cold
6–10 Tbsp ice water

1 egg

1 Tbsp milk

FOR THE STRAWBERRY HAND PIE FILLING
¾ lb strawberries, caps removed, cut into 1” slices
1 stalk rhubarb, chopped
3 Tbsp granulated sugar

FOR THE ICE CREAM
1½ cups strawberry ice cream

To Make the Crust 

1. Mix dry ingredients in large bowl. Grate butter over bowl on largest hole setting. Stop every 2 minutes to stir in grated butter bits (avoid 1 giant butter shard clump). 

2. Add water in small increments, stirring until all water is added. Knead dough 30 seconds to disperse moisture. 

NOTE: Grab handful of mixture; squeeze. If it sticks together when released, it’s fine. If it completely crumbles apart add 1–2 Tbsp water. Once dough holds its shape divide into 2 balls.

3. Preheat oven to 375 degrees. Lay sheet of parchment on flat working surface; lightly dust with flour. 

4. Place 1 dough ball on parchment, pat it to a rough oval shape a few inches thick. Lightly flour the top, lay another sheet of parchment on top, roll out dough to about ⅛” thick between sheets of parchment. Repeat with other ball (2 sheets of dough between parchment).

5. Line large baking sheet with parchment paper. Use 3” round cookie cutter to cut out bottoms of hand pies, place them on baking sheet with 2” inches space between. 

6. Use slotted spoon to put some sliced strawberry filling on top, leaving ¼” border around to seal crust.

7. Use 3½” round cookie cutter to cut tops of hand pies out of other sheet of dough. To seal, dip finger in water, trace around edge of bottom crust. Place larger dough circle on top, press edges to seal. 

8. Use fork to crimp edges, use knife to cut a few small holes in top to allow steam to escape. Repeat until you've made 12 hand pies.
9. Whisk together egg and milk; lightly brush on pies. Place them in oven, bake until golden brown about 40 minutes. Cool before assembling.

To Make the Filling 

1. Toss strawberries, rhubarb, sugar in medium bowl until combined. Empty mixture into small saucepan; bring to boil over medium-high heat. 

2. Reduce heat to low, simmer until strawberries have softened, some liquid has evaporated; 15–20 minutes. 

3. Remove from heat, set aside, cool to room temp.

To Prep the Ice Cream Centers 

1. Line ¼ cup measuring scoop with plastic wrap. Use spoon to scoop ice cream into measuring cup; compact it. 

2. Turn it onto tray lined with parchment paper, remove plastic wrap from top. Line cup with plastic wrap again; repeat until you have 6 mounds of ice cream. Place tray in freezer 1 hour.

To Assemble the Pies
When ready to serve, assemble by placing each ice cream disc in between 2 pies.