ice cream pie

why have ice cream on the side when you can have it in the pie!

the only hands-on thing you have to do is make the pastry honestly, if you buy some storebought puff pastry it will still be just as good!

200g flour

1tbsp sugar

pinch of salt

140g butter, frozen, then grated

6-7tbsp cold water

1 tub of ice cream, whatever your fav kind is

stir together the flour, sugar and salt in a large bowl, then stir in the grated butter. add 6tbsp of cold water and gently knead together using your hands, add another tbsp water if there is a lot of flour in the bottom of the bowl.

don’t overwork the dough, it is okay if there are dry patches, it will hydrate in the fridge, shape the dough into a disc, wrap in cling film and chill for 1 hour.

divide the dough in half on a lightly floured surface, roll the dough into an 8x12” rectangle, cut into 12 strips, weave into a lattice pattern (i have no idea how to explain this properly there's a video on my Instagram).

roll the other half of the dough into a rough 12” circle, gently press it into a 7” springform cake tin, trim of any overhang. lay a piece of parchment paper on top of the pastry and fill it with baking beans, rice, dried chickpeas whatever you have on hand.

refrigerate both top and bottom for 1 hour. preheat the oven to 400F.

before baking egg wash the lattice top and sprinkle some demerara sugar on top, bake the top for 20-30 minutes until golden brown. bake the base for 25minutes then remove the baking beans and bake for another 10 minutes, let both cool.

scoop the ice cream into the cooled pastry base fill it to the top, then finish with the lattice top, freeze for 30 minutes:)