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Blueberry Pie with Cookie Dough Ice Cream
Chef Drew Van Leuvan of Toast – Atlanta, GA
Adapted by

Yield: 12 Servings


    Cookie Dough:
  • 1350 grams unsalted butter
  • 1218 grams sugar
  • 812 grams brown sugar
  • 696 grams eggs
  • 2088 grams bread flour
  • 29 grams baking soda
  • 50 grams cinnamon
  • 1 cap vanilla extract
  • 580 grams chopped pecans or almonds
  • 1160 grams chocolate chunks
    Ice Cream:
  • 1000 grams half & half
  • 250 grams sugar
  • 1 vanilla bean
  • 12 egg yolks
    Pie Dough:
  • 225 grams all-purpose flour
  • 90 grams unsalted butter
  • 90 grams sugar
  • Pinch of salt
  • 1 egg yolk
  • 120 grams heavy cream
    Blueberry Custard:
  • liter heavy cream
  • 70 grams sugar
  • Zest of 1 orange
  • 3 eggs
  • 1 egg yolk
  • 450 grams blueberries

For Cookie Dough:
Cream together the butter, sugar, and brown sugar in electric stand mixer fitted with paddle attachment. Add eggs one at a time. Stop the mixer and add all remaining ingredients at the same time. Pulse until combined. Transfer cookie dough to a covered container and chill.

For Ice Cream:
Bring half & half, sugar, and vanilla bean to a boil. Whip egg yolks in a bowl. Temper the hot cream into the yolks, and return to a very slow heat. Using a spatula, stir till the cream thickens and coats the back of a spoon. Cool the cooked cream and then into ice cream machine and process according to manufacturer’s instructions. Once frozen, fold pieces of cookie dough into ice cream.

For Pie Dough:
Place flour, butter, sugar and salt into electric stand mixer fitted with paddle attachment and mix until small balls form. Turn mixer off, and add egg yolk and heavy cream all at once. Pulse until incorporated and remove dough from mixer. Wrap in plastic wrap and refrigerate at least 30 minutes.

Roll out pie dough on lightly floured marble surface. Cut dough into rounds and press into 3½-inch tart pans and freezel. (Note: Pie dough recipe yields 18 (3½-inch) tarts.

For Blueberry Custard:
Bring heavy cream, sugar, and orange zest to a boil in a saucepan, then remove from heat. Whip together eggs and egg yolk in a bowl add a portion of the hot cream to bowl to temper the eggs. Transfer egg mixture to saucepan with remaining hot cream and continue cooking until custard coasts the back of a wooden spoon. Cool custard and reserve.

To Assemble and Serve:
Preheat oven to 350°F. Place pie weights in tartlet shells and partially bake about 7-8 minutes until they begin to take on a light golden color.

Reduce oven temperature to 320°F. Place about 12 blueberries in the bottom of the tart, fill to the rim with custard, and return to oven. Bake until custard sets, about another 7-8 minutes. Remove from oven and cool completely.

Once cooled, remove blueberry tarts from pans. Rewarm just before service and then garnish with a scoop of cookie dough ice cream.




   Published: June 2005