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.
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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.


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
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Prepare the Filling:

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

Prepare the Dough:

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

Assemble the Pie Bombs:

  1. Fill: Place a small spoonful of the blueberry filling in the center of each dough square.
  2. 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.
  3. Top: Brush each pie bomb with melted butter. Mix the sugar and cinnamon together and sprinkle over the top of each bomb.


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

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