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1
Press cold pastry over bottom and up sides of a 9-in. pie pan. Crimp edges of pie with your fingertips and prick all over bottom with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375u00b0.
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2
Bake pastry on bottom rack of oven until golden brown, 20 to 30 minutes. Let cool completely.
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3
Stir ice cream with rose water and cardamom until smooth. Spoon ice cream into crust, set on a plate, and freeze at least 4 hours.
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4
Peel papery brown skin from pistachios with a paring knife, then put nuts in a food processor and pulse until finely ground. Sprinkle ground pistachios over pie. Serve immediately.
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5
*Find rose water at well-stocked grocery stores and at Indian and Middle Eastern markets. In-shell pistachios are a brighter green than the type sold shelled.
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6
Let the pie soften for 5 minutes at room temp to make slicing easier.
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7
If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
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8
Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Top just before serving.
