EyeDocBake’s Pie Crust Moose Tracks Ice Cream Sandwiches

We partnered with EyeDocBakes to create the most delicious Pie Crust Moose Tracks Ice Cream Sandwiches!

Check out the full recipe by clicking here or following the steps below.

Instructions:

1. For the pie dough:

2. Cut butter into cubes and place into the fridge along with the shortening while you prep the rest of the ingredients. Using a stand mixer, combine the flour, sugar, and salt, and whisk with your whisk attachment. Then, switch to the paddle attachment.

3. Add one cube of butter and splash of shortening at a time while mixing on low, until the mixture starts to clump into smaller pieces.

4. Add 1/8 cup water at a time while mixing on low, until the dough starts to clump together but at the same time, is not too wet.

5. 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.

6. For the ice cream disks:

7. Prepare your 1/2 cup measuring cup. Cut an 8-inch square piece of plastic wrap and push it into the measuring cup.

8. 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 with the plastic wrap.

9. Remove the ice cream from the measuring cup and place in freezer. Repeat 11 more times. Freeze ice cream discs at least two hours.

10. For the pie crust:

11. Roll out a ball of 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.

12. 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.

13. 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.

14. 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.

15. Once oven is ready, bake for 25 minutes or until crust is golden brown. Remove and let cool completely.

16. 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.