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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- Fill the Circles: Spoon about 1 tablespoon of the blueberry filling onto the center of each dough circle.
- 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.
- 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.
- Bake: Bake in the preheated oven for 15-20 minutes or until the pie bombs are golden brown and cooked through.
- 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
