Blueberry Pie Bombs Recipe

Introduction

Blueberry Pie Bombs are a delightful twist on classic fruit pies, offering a perfectly portable and bite-sized treat. With a buttery crust and a sweet, juicy blueberry filling, they’re ideal for sharing or enjoying as a snack anytime.

Ingredients

• 2 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 package (16 ounces) refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: In a medium saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Stir gently and cook for 5-7 minutes until the mixture is bubbly and thickened. Remove from heat and let it cool slightly.
3. Step 3: Roll out one pie crust on a lightly floured surface. Use a round cutter or glass to cut out circles about 4 inches in diameter. Repeat with the second crust to yield about 12 circles.
4. Step 4: Place about 1 tablespoon of the blueberry filling in the center of each dough circle.
5. Step 5: Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative finish.
6. Step 6: Arrange the pie bombs on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar.
7. Step 7: Bake for 15-20 minutes or until the crust turns golden brown.
8. Step 8: Let cool for a few minutes before serving to allow the filling to set.

Tips & Variations

• Use fresh blueberries when in season for the best flavor, or frozen if not available; just thaw and drain excess liquid.
• Add a pinch of nutmeg or ginger to the filling for a warming spice twist.
• Try using gluten-free pie crusts to accommodate dietary needs without sacrificing taste.
• For a festive touch, brush the edges with a little milk before baking to help with browning.

Storage

Store leftover blueberry pie bombs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 5-7 minutes to refresh the crust. They can also be frozen before baking; bake from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Make sure to thaw and drain any excess liquid before cooking the filling to avoid a runny consistency.

How do I prevent the pie bombs from leaking during baking?

Make sure to seal the edges of each pie bomb thoroughly by pressing and crimping with a fork. Avoid overfilling and ensure the filling is not too watery before assembling.

Blueberry Pie Bombs Recipe

---

★★★★★

4.9 from 139 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 12 pie bombs 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Blueberry Pie Bombs are delightful bite-sized pastries filled with a sweet, cinnamon-spiced blueberry filling wrapped in flaky pie crust. Perfect for a snack or dessert, these individual pies bake to golden perfection with a crunchy sugar topping.

---

Ingredients

Scale 1x2x3x

Filling

• 2 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Pie Crust and Topping

• 1 package (16 ounces) refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for topping)

---

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare Filling: In a medium saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Stir gently and cook for 5-7 minutes until the mixture is bubbly and thickened. Remove from heat and let cool slightly.
3. Cut Pie Crust Circles: On a lightly floured surface, roll out one pie crust and cut into approximately twelve 4-inch circles using a round cutter or glass. Repeat with the second crust.
4. Fill the Circles: Spoon about 1 tablespoon of the blueberry filling onto the center of each dough circle.
5. Seal the Bombs: Fold each dough circle over the filling to form a half-moon shape. Press edges firmly together and crimp with a fork to create a decorative seal.
6. Prepare for Baking: Place the sealed blueberry bombs on the lined baking sheet. Brush the tops with the beaten egg wash and sprinkle with coarse sugar for a sweet, crunchy finish.
7. Bake: Bake in the preheated oven for 15-20 minutes or until the pie bombs are golden brown and cooked through.
8. Cool and Serve: Let the blueberry pie bombs cool for a few minutes to set the filling before serving.

Notes

• Use fresh or frozen blueberries depending on availability; both work well.
• Allow the filling to cool slightly before filling the dough to prevent soggy crusts.
• Chill your pie crusts before cutting to make them easier to handle.
• For a dairy-free option, replace the egg wash with a milk alternative or heavy cream.
• These can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry pie bombs, blueberry dessert, mini pies, fruit-filled pastries, easy dessert, handheld pies