Sift flour, sugar and salt into the bowl of a food processor

Cube cold butter into small squares and place inside food processor

Pulse until butter is no larger than the size of a pea

Slowly stream ice water in the feeder, a few tablespoons at a time, until the dough just slightly starts to hold together. If the dough is a bit too wet, meaning it sticks to you hands when you pick it up, you can dip your hands in some flour and give it a few good kneads

Divide the dough in two, cover with plastic wrap and refrigerate for a couple of hours

Toss blueberries in lemon juice, zest and corn starch and set aside

Preheat oven to 350° F and line the bottom of a baking sheet with parchment paper

Dust a surface with flour and roll out one of the dough halves until it’s very thin but not too fragile

Use a round cutter (I used a 2.5″ biscuit cutter) and cut out 20 rounds

Place 10 on the baking sheet and spoon a few blueberries onto each round

Cover the blueberries with the other 10 pie crust rounds and press down the edges. I like to use the end of a chopstick, dipped in flour. If the two crusts don’t stick, you can seal them with an egg wash

Once all the pie cookies are sealed, brush with an egg wash

Bake for 15-18 minutes or until the pies are a nice golden brown

Cool on a wire rack for a few hours

Sandwich a small scoop of vanilla ice cream between two pie cookies

Serve immediately or keep covered in the freezer until ready to serve