Blueberry Pie Bombs — Tiny Pockets of Warm Blueberry Pie
These Blueberry Pie Bombs are little handheld pies: tender dough wrapped around a sweet, slightly tart blueberry filling, finished with a cinnamon-sugar kiss or a glaze. Make them for potlucks, brunch, or when you want dessert-sized joy.
Yields: about 16–20 bombs
Prep time: 20 minutes (+ chilling if desired)
Cook time: 12–18 minutes (baked) or 2–3 minutes per batch (fried)
Ingredients
For the filling
2 cups fresh or frozen blueberries
¼–1/3 cup granulated sugar (adjust for tartness of berries)
1 tbsp lemon juice
1 tbsp cornstarch
1 tsp vanilla extract
1 tsp lemon zest (optional)
For the dough (choose one)
Option A — Store-bought shortcut: 1 package refrigerated pie crusts or puff pastry (2 sheets)
Option B — Homemade quick pastry:
2 ½ cups all-purpose flour
1 tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tbsp ice water (add until dough comes together)
To finish
1 egg beaten with 1 tbsp water (egg wash)
2–3 tbsp granulated sugar mixed with ½–1 tsp ground cinnamon (for sprinkle)
Optional: powdered sugar or simple glaze (1 cup powdered sugar + 1–2 tbsp milk)
Make the Blueberry Filling
In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
Cook over medium heat, stirring, until the mixture thickens and the berries begin to burst (5–7 minutes).
Remove from heat, stir in vanilla and lemon zest. Cool to room temperature (important so dough doesn’t get soggy).
Make the Dough (if making from scratch)
In a bowl, whisk flour and salt. Cut in cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs.
Add ice water, 1 Tbsp at a time, until dough holds together. Form into a disk, wrap, and chill 30 minutes.
(Or skip this and use store-bought pie crusts/puff pastry.)
Assemble Pie Bombs
Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment.
Roll out dough on a lightly floured surface to about 1/8-inch thick. Cut into circles (3–3½ inch cutter) or 3×3 inch squares.
Place 1–2 teaspoons of cooled blueberry filling in the center of each circle/square. Don’t overfill.
Brush edges with egg wash. Fold over (circle → half-moon, square → triangle or envelope), pressing edges firmly. Crimp with a fork to seal and poke a small vent on top.
Brush tops with egg wash and sprinkle with cinnamon-sugar.
Baking Method (healthier / easier)
Bake at 400°F (200°C) for 12–18 minutes, until golden brown.
Let cool 5 minutes, then dust with powdered sugar or drizzle glaze.
Frying Method (classic crispness)
Heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C).
Fry 2–3 bombs at a time, 1.5–3 minutes, turning until golden brown. Drain on paper towels, then toss or sprinkle in cinnamon-sugar while warm.
Tips & Variations
Prevent soggy bottoms: Cool filling completely; briefly chill assembled bombs before baking.
Mini bombs: Use a 2-inch cutter for bite-sized treats (adjust cooking time).
Spice it up: Add ¼ tsp cinnamon or a pinch of ground cardamom to the filling.
Puff pastry option: Use puff pastry for extra flaky, layered results—no need to chill after assembling.
Mixed-berry: Swap half the blueberries for raspberries or blackberries.
Savory twist: Use cheesy mashed potato + cooked bacon for a savory “potato bomb” riff.
Make-Ahead & Freezing
Assemble unbaked bombs on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen: add 4–6 minutes to baking time (still at 400°F).
Fried bombs freeze less well; freeze unbaked and fry or bake from frozen when ready.
Serving Suggestions
Serve warm with vanilla ice cream or a dollop of whipped cream.
Perfect for brunch boards, dessert tables, or wrapped individually as handheld treats.