Ice Cream Pie with Warm Blueberry Sauce

Ice Cream Pie with Warm Blueberry Sauce
Photo by James Baigrie


  • 1 store-bought refrigerated piecrust (such as Pillsbury)
  • ¼ cup water
  • 2 pints vanilla ice cream
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground cinnamon
  • 2 cups fresh blueberries
  • 1/3 cup sugar

Special equipment: four 4-inch tart pans Heat oven to 375° F. Coat the bottom and sides of the tart pans with cooking spray, vegetable oil, or butter. Divide the piecrust into 4 portions and roll them out so they're slightly larger than the pans. Press the dough into the pans. Run a rolling pin o...

View full recipe at My Recipes


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