Blueberry Pie Bombs

The moment you take your first bite of these Blueberry Pie Bombs, you’ll be hit with a burst of juicy, sweet-tart blueberry filling that’s perfectly balanced with the flakiness of the golden, buttery crust. The contrast between the warm, gooey center and the crisp exterior is simply irresistible. It’s like enjoying a mini blueberry pie, but without the mess and all the fun of eating it with your hands! The blueberries themselves practically melt in your mouth, creating a delightful, almost jam-like consistency that’s just sweet enough to satisfy any dessert craving, but not overwhelmingly so.

I love how versatile these little bombs are too. You can make them as sweet or as tangy as you prefer by adjusting the amount of sugar in the filling. For a twist, feel free to throw in a hint of lemon zest or a sprinkle of cinnamon to elevate the flavor even more. And don’t be afraid to get a little creative with the crust—using a store-bought puff pastry or even a biscuit dough gives you different textures that take these bites to a whole new level. Every time I make them, I can’t help but get excited about how easily they come together, yet they always wow anyone who tries them.

What’s also great about these Blueberry Pie Bombs is how they can be a casual treat or a fancy dessert, depending on your mood. I’ve served them at family gatherings, casual brunches, and even at holiday get-togethers, and they’ve never failed to impress. Whether they’re paired with a scoop of vanilla ice cream or enjoyed straight out of the oven with a cup of coffee, they’re a guaranteed crowd-pleaser. Trust me, you’ll want to make extra because they tend to disappear faster than you can say “blueberry.”

When making Blueberry Pie Bombs, the ingredients come together to create that perfect balance of flavors and textures. Each component plays a vital role, from giving the crust that melt-in-your-mouth flakiness to adding depth to the sweet, juicy filling. Here’s a breakdown of the key ingredients and what makes them essential to this delicious treat:

Key Ingredients for Blueberry Pie Bombs

– All-purpose flour: The base of the dough, giving it structure and a tender, flaky texture that crisps up beautifully when baked.

– Salt: A pinch of salt is essential to balance the sweetness of the filling and the richness of the crust, bringing all the flavors together.

– Granulated sugar: This sweetens the filling, helping to draw out the natural juiciness of the blueberries while also caramelizing the crust.

– Unsalted butter: A crucial element for creating a buttery, rich dough that helps the crust become golden and crispy.

– Cream cheese: It adds a slight tanginess and creaminess to the dough, making it incredibly soft and easy to work with while enhancing the overall flavor.

– Large egg: The egg acts as a binder in the dough, helping everything come together. It also contributes to the golden color of the crust once baked.

– Vanilla extract: This adds a warm, aromatic sweetness to the dough and filling, elevating the overall flavor profile.

– Fresh blueberries: The star of the show! These berries bring that juicy burst of flavor, with a slight tartness that perfectly complements the sweetness of the sugar.

– Cornstarch: Helps thicken the blueberry filling, preventing it from becoming too runny while ensuring that perfect, gooey consistency.

– Lemon juice: A splash of lemon juice brightens up the filling, enhancing the natural flavor of the blueberries and adding a refreshing zesty note.

– Water: Used to dissolve the cornstarch and help create the thick, jam-like consistency of the blueberry filling.

– Powdered sugar: A light dusting of powdered sugar on top adds a sweet, delicate finish to the Blueberry Pie Bombs, making them look as good as they taste.

Each of these ingredients contributes something special to the recipe, ensuring that your Blueberry Pie Bombs are a perfect blend of crispy, creamy, and fruity in every bite.

How to Make Blueberry Pie Bombs

STEP 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

STEP 2: In a large bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of salt.

STEP 3: Add 1/2 cup of granulated sugar to the flour mixture and stir to combine.

STEP 4: Cut 1/4 cup of unsalted butter and 1/4 cup of cream cheese into small pieces, then add them to the flour mixture.

STEP 5: Use a pastry cutter or your fingers to work the butter and cream cheese into the flour until the mixture resembles coarse crumbs.

STEP 6: In a separate small bowl, crack 1 large egg and whisk it until smooth.

STEP 7: Add 1 teaspoon of vanilla extract to the egg and whisk again.

STEP 8: Pour the egg mixture into the flour mixture and stir gently until the dough begins to come together.

STEP 9: Knead the dough in the bowl for a few moments until it forms a soft ball.

STEP 10: Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.

STEP 11: While the dough chills, prepare the filling by placing 1 cup of fresh blueberries in a small saucepan.

STEP 12: Add 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, and 1 tablespoon of water to the blueberries.

STEP 13: Stir the mixture over medium heat and cook until the blueberries start to break down and the filling thickens, about 5 to 7 minutes.

STEP 14: Remove the saucepan from the heat and let the blueberry filling cool to room temperature.

STEP 15: Take the dough out of the refrigerator and roll it out on a lightly floured surface until it’s about 1/8 inch thick.

STEP 16: Use a round cookie cutter or a glass to cut circles of dough about 3 inches in diameter.

STEP 17: Place a spoonful of the blueberry filling in the center of each dough circle, making sure not to overfill.

STEP 18: Fold the edges of the dough up around the filling to form a ball, pinching the seams to seal the edges tightly.

STEP 19: Place each filled dough ball onto the prepared baking sheet, spacing them about 2 inches apart.

STEP 20: Bake the pie bombs in the preheated oven for 18 to 20 minutes, or until the dough is golden brown and puffed up.

STEP 21: Remove the pie bombs from the oven and let them cool on the baking sheet for a few minutes.

STEP 22: Once cooled, dust the top of each pie bomb with 1 tablespoon of powdered sugar.

STEP 23: Serve and enjoy your homemade blueberry pie bombs!

Serving Suggestions for Blueberry Pie Bombs

With a Scoop of Vanilla Ice Cream: There’s just something magical about the warm, flaky crust and the cool, creamy ice cream. The contrast in temperatures makes each bite even more indulgent. Trust me, you won’t regret it!

Drizzle with Fresh Cream: For an extra touch of decadence, pour a little heavy cream or whipped cream over the top of each Blueberry Pie Bomb. The smoothness of the cream perfectly complements the tangy blueberry filling.

Enjoy with a Cup of Tea: These little pies are the perfect snack for an afternoon tea. Whether you choose a classic Earl Grey or a fruity herbal blend, the combination of the delicate tea and the rich, blueberry-filled bites is a match made in heaven.

No matter how you serve them, these Blueberry Pie Bombs are bound to be the star of the show! What’s your favorite way to enjoy them?

How to Store Blueberry Pie Bombs

If you’re lucky enough to have leftovers after making these Blueberry Pie Bombs (which is highly unlikely, but hey, a girl can dream!), storing them properly will help keep them fresh and delicious for a few more days. First, if you’ve made a batch and you want to keep them on hand for snacking later, simply let them cool completely before storing. This helps to prevent any moisture from building up inside, which could affect the flaky crust. Once cooled, place them in an airtight container at room temperature, where they’ll stay fresh for about 2 to 3 days. This is perfect for when you want to grab a quick snack or serve them for an afternoon treat without the need to bake again.

If you’re looking to keep them for a bit longer, the fridge is your friend. Just pop those pie bombs in an airtight container and store them in the fridge for up to 5 days. The cool air helps preserve the filling and keeps the texture intact. When you’re ready to enjoy, give them a quick warm-up in the oven at 350°F for about 5 minutes to refresh the crust and get that lovely golden crispiness back.

For those of you who like to plan ahead or need to store them for an extended period, freezing is a great option! After baking, let the pie bombs cool completely, then place them in a single layer on a baking sheet and freeze them for a couple of hours. Once frozen solid, transfer them into a freezer-safe bag or container, and they’ll keep well for up to 2 months. When you’re ready to indulge again, just pop them in the oven straight from the freezer at 375°F for 15 to 20 minutes until they’re warmed through. That’s the beauty of making these little treats—they’re just as amazing fresh out of the freezer as they are from the oven!

Conclusion

And there you have it—your new go-to recipe for Blueberry Pie Bombs! These little bites of heaven combine the perfect balance of sweet, tart, and buttery, making them the ideal treat for any occasion. Whether you’re serving them for a special dessert or just enjoying a casual snack, they’re sure to steal the show. I love how easy they are to whip up, yet they always seem to impress everyone who tries them. The beauty is in the simplicity and versatility of the recipe—you can tweak the flavors, adjust the crust, and make them your own.

So, whether you make a big batch for a family gathering or just a few for a cozy afternoon snack, these Blueberry Pie Bombs are bound to be a hit. If you give them a try, I’d love to hear how they turn out for you! Drop me a comment, let me know how your Blueberry Pie Bombs come out, or if you have any questions or need a little help along the way. I’m always here for all things baking!

Print Recipe

Blueberry Pie Bombs

Author: Emily Roberts Courses: Dessert

Difficulty: intermediateintermediate Prep Time 20 mins Cook Time 25 mins Rest Time 10 mins Total Time 55 mins

Calories: 350

Description

Picture crispy, golden pastry pockets bursting with sweet, tangy blueberry filling that oozes with every bite. These Blueberry Pie Bombs are the perfect handheld treat, offering a bite-sized explosion of juicy, fruity goodness wrapped in buttery, flaky perfection.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• 1 teaspoon salt

• ¹⁄₂ cup granulated sugar

• ¹⁄₄ cup unsalted butter

• ¹⁄₄ cup cream cheese

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup fresh blueberries

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• 1 tablespoon water

• 1 tablespoon powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of salt.
3. Add 1/2 cup of granulated sugar to the flour mixture and stir to combine.
4. Cut 1/4 cup of unsalted butter and 1/4 cup of cream cheese into small pieces, then add them to the flour mixture.
5. Use a pastry cutter or your fingers to work the butter and cream cheese into the flour until the mixture resembles coarse crumbs.
6. In a separate small bowl, crack 1 large egg and whisk it until smooth.
7. Add 1 teaspoon of vanilla extract to the egg and whisk again.
8. Pour the egg mixture into the flour mixture and stir gently until the dough begins to come together.
9. Knead the dough in the bowl for a few moments until it forms a soft ball.
10. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
11. While the dough chills, prepare the filling by placing 1 cup of fresh blueberries in a small saucepan.
12. Add 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, and 1 tablespoon of water to the blueberries.
13. Stir the mixture over medium heat and cook until the blueberries start to break down and the filling thickens, about 5 to 7 minutes.
14. Remove the saucepan from the heat and let the blueberry filling cool to room temperature.
15. Take the dough out of the refrigerator and roll it out on a lightly floured surface until it’s about 1/8 inch thick.
16. Use a round cookie cutter or a glass to cut circles of dough about 3 inches in diameter.
17. Place a spoonful of the blueberry filling in the center of each dough circle, making sure not to overfill.
18. Fold the edges of the dough up around the filling to form a ball, pinching the seams to seal the edges tightly.
19. Place each filled dough ball onto the prepared baking sheet, spacing them about 2 inches apart.
20. Bake the pie bombs in the preheated oven for 18 to 20 minutes, or until the dough is golden brown and puffed up.
21. Remove the pie bombs from the oven and let them cool on the baking sheet for a few minutes.
22. Once cooled, dust the top of each pie bomb with 1 tablespoon of powdered sugar.
23. Serve and enjoy your homemade blueberry pie bombs!

Note

• Ensure the dough work and drained properly.
• of the filling by adding a more sugar for up to 3 filling to it from making the dough soggy.

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