Blueberry Pie Bombs A Fun Twist on Classic Desserts

Introducing Blueberry Pie Bombs, the perfect fusion of the beloved traditional blueberry pie and the convenience of a handheld treat. These bite-sized delights encapsulate the essence of a freshly baked blueberry pie, complete with a flaky, buttery crust and a juicy, sweet blueberry filling, all wrapped up in a package that’s perfect for on-the-go enjoyment. Whether you’re looking for a unique addition to your dessert table, a sweet snack to brighten your day, or a charming homemade gift, these Blueberry Pie Bombs promise to deliver satisfaction in every bite. Let’s dive into making these irresistible treats that are sure to become a new favorite.

Why You’ll Love Blueberry Pie Bombs:

• Convenient and Portable: Perfect for picnics, parties, or simply as a snack, without the need for plates or forks.
• Easy to Customize: Experiment with different fillings or dough types to suit your taste.
• Fun to Make: A great baking project to enjoy with family or friends, especially with kids.
• Deliciously Satisfying: Offers the classic taste of blueberry pie in a fun, bite-sized format.

Ingredients Notes For Blueberry Pie Bombs:

• Pie Dough: You can use store-bought pie crusts for convenience or make your own favorite pie dough recipe for the outer shell.
• Blueberry Filling: A mixture of fresh or frozen blueberries, sugar, a bit of lemon juice, and cornstarch to thicken. This ensures a rich, jammy filling.
• Egg Wash: Beaten egg brushed on the dough before baking helps achieve a golden, glossy finish.
• Coarse Sugar: Sprinkling coarse sugar on top adds a sweet crunch and a bakery-style touch.
• Optional Glaze: A simple glaze made from powdered sugar and milk or lemon juice can be drizzled over the cooled pie bombs for extra sweetness.

Recipe Steps:

1. Prepare the Filling: In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens. Let it cool.
2. Roll Out the Dough: Roll out the pie dough and cut into small circles using a cookie cutter or the rim of a glass.
3. Assemble the Pie Bombs: Place a spoonful of the blueberry filling in the center of each dough circle. Fold the dough over the filling and press the edges to seal. Crimp the edges with a fork for a decorative touch.
4. Prep for Baking: Preheat your oven to 375°F (190°C). Place the pie bombs on a baking sheet lined with parchment paper. Brush each with egg wash and sprinkle with coarse sugar.
5. Bake: Bake in the preheated oven until the pie bombs are golden brown and the filling is bubbly, about 15-20 minutes.
6. Cool and Glaze: Allow the pie bombs to cool slightly before drizzling with optional glaze.

Storage Options:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keep refrigerated for up to 5 days. Reheat in the oven to crisp up the crust before serving.
• Freeze: Freeze baked or unbaked pie bombs for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.

Blueberry Pie Bombs A Fun Twist on Classic Desserts

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Servings: 0

Ingredients

 

For the Filling:

• ▢ 2 cups fresh or frozen blueberries
• ▢ 1/3 cup granulated sugar
• ▢ 1 tablespoon cornstarch
• ▢ 1 teaspoon lemon juice
• ▢ 1/2 teaspoon lemon zest
• ▢ 1/2 teaspoon vanilla extract
• ▢ Pinch of salt

For the Dough:

• ▢ 1 package 8 ounces refrigerated crescent roll dough (or puff pastry, if preferred)

For the Topping:

• ▢ 1/4 cup granulated sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 2 tablespoons butter melted

Instructions

Prepare the Filling:

• Combine Ingredients: In a medium saucepan, mix together the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt.
• Cook: Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let it boil for 1 minute until the sauce thickens.
• Cool: Remove from heat and allow the filling to cool to room temperature. It will thicken further as it cools.

Prepare the Dough:

• Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Cut Dough: Roll out the crescent roll dough and press the seams together if it's perforated. Cut into squares (about 3x3 inches). If using puff pastry, roll it out slightly and cut into similar-sized squares.

Assemble the Pie Bombs:

• Fill: Place a small spoonful of the blueberry filling in the center of each dough square.
• Seal: Bring the corners of the dough together over the filling and pinch to seal, forming a ball. Ensure they are well sealed to prevent the filling from leaking out during baking.
• Top: Brush each pie bomb with melted butter. Mix the sugar and cinnamon together and sprinkle over the top of each bomb.

Bake:

• Bake: Place the pie bombs on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed up.
• Cool: Allow the pie bombs to cool slightly on the baking sheet before serving.