Blueberry and Blackberry Ice Cream Pie
Servings: 2 pies
Calories: 320kcal
Cost: $18
It’s summer in a slice—cool, creamy, and utterly irresistible...
Equipment
- 2 Tart rings 8-inch/20cm Ø greased
- 3 Baking trays
- 1 Cooling rack
- 1 Immersion blender
- 1 Rubber spatula
- 1 Pastry bowl
- 1 Rolling Pin
- 1 Pastry dough docker
- 1 Offset spatula
- 1 Whisk
- 1 Large spoon
- 3 Piping bags
- 1 Large open star tip
- 1 Microplane
- 1 Cake collar
Instructions
Wild Blackberries vs Commercial
- Wild blackberries are more intense and sweeter. They are smaller and softer, with a more delicate texture and have a stronger floral or earthy taste. Commercial blackberries are bred for consistency—usually more tart and lack of flavor. Larger, firmer, and juicier, making them better for shipping and storage. Use blueberries only if you are not sure about blackberries.
Sable Breton Tart Shell
- Dust countertop and pastry with flour. Work it out to make pastry pliable.
- Roll the pastry into a into a 5mm thick circle (make it thicker than regular sugar dough). Freeze pastry for 10 minutes or so if it soften too fast.
- Prick pastry, and drape it over the greased tart ring.
- Pressing into the edges, and create a lip.
- Trim excess dough with the rolling pin, and lift edges upward. Freeze tart shell for 10 minutes.
- Trim off excess pastry with the paring knife. Freeze again for 20 minutes.
- Spread the room temperature almond cream evenly with a small offset spatula.
- Tuck about 75g of blackberries and 75g blackberries per pie. Refrigerate.
Baking
- Preheat fan oven to 330ºF/160ºC. Bake pie for 35 minutes. Remove from the oven and let cool.
- In order to give a clean finish, you may want to softly grate the pie edges.
How to Keep Pie Fresh
- Transfer room temperature pie over the cooling rack. At this juncture, and right away the pie can be frozen for later use.
Blueberry Marmalade
- Combine sugar with agar-agar; set aside. In a small saucepan, heat the blueberry puree along with the water. Whisk in the sugar-agar mixture – bring to a boil and cook for 2 minutes. Transfer blueberry mixture to a narrow container, let cool and refrigerate overnight to set completely.
- Then smooth it out with the immersion blender. Transfer marmalade to a piping bag. Cut of the tip of the piping bag and refrigerate.
Bicolor Ice Cream Swirl Crown
- When making frozen desserts such as Vacherin cake, ice cream is at its best straight from the machine. It's soft, smooth, and easy to scoop, but too soft to hold a shape. If you tried to pipe it, it would melt and droop. So, freeze the freshly churned ice cream for 3 hours before using. Prepare 2 clean baking trays lined with parchment or sheets made of large freezer bags. Place the tart or cake rings lined with cake collar on top, and freeze. If ice cream is already frozen, put it in the refrigerator for 40 minutes prior to use. Then work it out a bit with a large spoon to make it malleable enough to be spread.
- Fit a piping bag with the large open star tip. Coat the inside of that bag with some of the chilled blueberry marmalade.
- With a large spoon, fill the prepared bag with the blueberry ice cream.
- Immediately, pull the prepared baking tray-tart rings from the freezer (one at the time)...
- ...and pipe the bicolor swirl crowns. Freeze them for 4 hours at least before unmolding.
Pie Montage
- Spread each blackberry pie with some blueberry marmalade. Keep them refrigerated.
- Thirty minutes before serving, top the chilled pie with the frozen ice cream crown. Decorate with some blueberries and blackberries.
- Serve immediately. Bon appétit!
Nutrition
Serving: 150g | Calories: 320kcal