Mini Pie Ice Cream Sandwiches

Prepare the Crust:

1. Gather the ingredients.

2. Combine flour, sugar, and salt in a food processor. Pulse twice to incorporate.

3. Spread butter chunks evenly throughout food processor. Pulse until there is no dry flour remaining and dough just begins to collect in clumps, about 25 short pulses.

4. While food processor is running, drizzle water until dough comes together into a ball.

5. Divide ball in half. Form each half, divide into 4-inch discs. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Make the Cherry Filling

1. Gather the ingredients.

2. Combine all ingredients in a large saucepan. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly before using.

Make the Blueberry Filling

1. Gather the ingredients.

2. Combine 1 quart of blueberries with agave, lemon, and dissolved arrowroot in a stainless steel saucepan. Cook over medium heat until mixture is bubbling and berries start to burst.

3. Stir frequently for another 5 minutes, until filling has thickened. (It will continue to thicken as it cools). Top with remaining pint of berries, stir to incorporate. Let cool thoroughly.

Make the Pies

1. Once crust and fruit fillings have cooled, take out dough. Tear off small pieces and shape into little balls.

2. With a rolling pin, roll each ball out flat, at least 2- to 2 1/2-inch diameter. Roll out 6 to 8 discs. Repeat with remaining pie crust, rolling pieces 2 1/2 to 3-inch diameter. You want top crust to be slightly larger than bottom.

3. Trim excess dough with cookie cutters so circles are even.

4. Working one at a time, place a spoonful of the cooled pie filling on the smaller dough circle.

5. Dab larger circles with water around edges.

6. Gently place larger dough circle over filling and seal its edges with your fingertips.

7. Use fork tines to fully seal in filling by pressing down around edges. Cut vents on top for steam to escape.

8. Repeat this process with remaining dough and filling. You want an even number of blueberry-filled and cherry-filled pies.

9. Using a pastry brush, brush tops of pies with egg wash.

10. Bake pies at 350 F for 10 to 12 minutes or until crust is golden brown.

11. Remove from oven and let pies cool completely on a wire rack.

Assemble the Sandwiches

1. To assemble sandwich, place a cherry hand pie on bottom, with top facing downward.

2. Line a wide measuring cup with plastic wrap and press ice cream into it with a spoon. Pack it tightly. Depending on temperature of the ice cream, you may want to refreeze ice cream “puck” again before stacking inside pies.

3. Place unlined side of ice cream puck on hand pie, and peel off plastic wrap.

4. Top ice cream with a blueberry pie with top facing up.

5. Sprinkle white chocolate chips on outside of ice cream, if desired, and serve immediately or freeze for later.