Description
Flaky, golden mini pastries stuffed with juicy blueberry filling — these Blueberry Pie Bombs are bite-sized desserts bursting with flavor, perfect for quick treats, parties, or summer gatherings.
Ingredients
- 1 can (8-count) refrigerated biscuits (like Pillsbury Grands Jr.)
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp butter, melted (for brushing)
- 1/4 cup powdered sugar (for glaze, optional)
- 1–2 tsp milk (for glaze, optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 3–5 minutes until thickened. Remove from heat and stir in vanilla extract. Let cool slightly.
- Flatten each biscuit into a 3–4 inch circle. Place a spoonful of the blueberry filling in the center of each circle.
- Fold the dough over the filling and pinch the edges to seal completely. Shape into a ball and place seam side down on the prepared baking sheet.
- Brush each pie bomb with melted butter.
- Bake for 12–15 minutes or until golden brown and puffed.
- Optional: Whisk powdered sugar with milk to make a glaze. Drizzle over the warm pie bombs before serving.
- Serve warm and enjoy!
Notes
- Ensure the edges are tightly sealed to prevent filling from leaking.
- These can also be cooked in an air fryer at 350°F (175°C) for 8–10 minutes.
- Use store-bought pie filling for a shortcut version.
- Best served warm but can be stored in the fridge for up to 3 days and reheated.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American