Blueberry pie bombs are crispy on the outside, warm and jammy inside, and super easy to make. Here’s a simple, crowd‑pleasing recipe. 🫐🥧
Blueberry Pie Bombs
Ingredients (makes about 8–10)
- 1 can refrigerated biscuit dough (or crescent dough)
- 1 cup blueberry pie filling
- 1 tsp cornstarch (optional, helps thicken)
- ½ tsp lemon juice (optional, brightens flavor)
- 4 tbsp butter, melted
- ½ cup granulated sugar
- 1 tsp cinnamon
- Powdered sugar or glaze (optional)
Instructions
- Prep
- Preheat oven to 375°F (190°C) or heat oil if frying.
- Line a baking sheet with parchment paper.
- Prepare filling
- If your pie filling is very runny, mix in cornstarch and lemon juice.
- Shape the bombs
- Separate biscuit dough and flatten each piece into a 4–5 inch circle.
- Spoon 1–2 tablespoons of blueberry filling into the center.
- Fold dough around filling and pinch tightly to seal.
- Roll gently into a ball (make sure seams are closed).
- Bake or Fry
- Bake: Place seam-side down. Bake 12–15 minutes until golden.
- Fry (optional): Fry at 350°F (175°C) for 2–3 minutes per side until golden.
- Finish
- Brush warm bombs with melted butter.
- Roll in cinnamon sugar.
- Dust with powdered sugar or drizzle glaze if you like.
Quick Glaze (Optional)
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla
Mix until smooth and drizzle over warm pie bombs.
💡 Tips
- Don’t overfill or they may burst.
- Try strawberry, cherry, or apple filling too.
- Best eaten warm!
If you want, I can give you an air fryer version or a cream cheese–blueberry pie bomb twist.
