Blueberry Pie Bombs: Irresistible Bite-Sized Bliss 🫐💣
Get ready to experience dessert heaven with these Blueberry Pie Bombs, a delightful treat that packs all the gooey, fruity goodness of a classic blueberry pie into a portable, golden-brown package. These bite-sized wonders feature flaky biscuit dough wrapped around a sweet blueberry filling, baked to perfection, and finished with a sugary, cinnamon-kissed crust. Perfect for parties, picnics, or a cozy night in, these pie bombs are as fun to make as they are to eat. With minimal ingredients and a quick prep time, they’re an easy way to satisfy your sweet tooth and impress your guests. Let’s dive into this explosion of flavor!
Preparation Time: 10 minutes
Cooking Time: 15–18 minutes
Total Time: 25–28 minutes
Calories per Serving: Approximately 240 kcal
Servings: 8 pie bombs
Ingredients
Here’s what you’ll need to whip up these delectable Blueberry Pie Bombs:
- 1 can (8 biscuits) refrigerated biscuit dough – Opt for standard or flaky biscuits (e.g., Pillsbury Grands) for a tender, buttery shell that bakes up golden and crisp.
- 1 cup blueberry pie filling – Use store-bought for convenience or homemade for a personal touch. Ensure it’s thick to prevent leaks during baking.
- 1 large egg – Beaten for an egg wash to give the pie bombs a shiny, professional finish.
- ¼ cup granulated sugar – Adds a sweet, crunchy coating that enhances the flavor.
- 1 tablespoon ground cinnamon (optional) – Pairs beautifully with blueberries for a warm, spiced note.
- Powdered sugar (optional) – A light dusting adds a touch of sweetness and a bakery-style look.
Optional Add-Ons:
- A splash of vanilla extract or lemon zest mixed into the pie filling for extra flavor.
- Melted butter for brushing before the sugar coating for added richness.
- A drizzle of glaze (powdered sugar + milk) for a decadent finish.
Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (optional, for flattening dough)
- Small bowl for egg wash
- Pastry brush
- Small mixing bowl for sugar-cinnamon mixture
- Spoon or small scoop for filling
- Cooling rack (optional, for even cooling)
Instructions
Follow these step-by-step instructions to create your Blueberry Pie Bombs:
- Prep the Oven and Pan:
Preheat your oven to 375°F (190°C) to ensure it’s ready for baking. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze. - Flatten the Dough:
Open the can of refrigerated biscuit dough and separate the 8 biscuits. On a clean, lightly floured surface, use your hands or a rolling pin to gently flatten each biscuit into a 4–5-inch circle. Work carefully to keep the dough even and avoid tearing. If the dough is sticky, dust your fingers with a bit of flour. - Add the Filling:
Spoon 1–2 tablespoons of blueberry pie filling into the center of each dough circle. Be careful not to overfill, as too much filling can cause the bombs to burst during baking. If your filling is runny, strain it slightly to remove excess liquid. - Seal the Pie Bombs:
Fold the dough over the filling, bringing the edges together to form a ball. Pinch the seams tightly to seal completely, ensuring no filling escapes. Gently roll the dough ball between your hands to smooth out the shape. Place each pie bomb seam-side down on the prepared baking sheet, spacing them about 2 inches apart. - Apply the Egg Wash:
In a small bowl, beat the egg with a fork until smooth. Using a pastry brush, lightly brush the top of each pie bomb with the egg wash. This step gives the bombs a glossy, golden finish when baked. - Coat with Sugar:
In another small bowl, mix the granulated sugar with the ground cinnamon (if using) until well combined. Sprinkle the mixture generously over the top of each pie bomb, or gently roll the bombs in the sugar mixture for an all-over coating. The sugar adds a delightful crunch and a touch of sweetness. - Bake to Perfection:
Bake in the preheated oven for 15–18 minutes, or until the pie bombs are puffed up and golden brown. Check for doneness by ensuring the dough is fully cooked and the tops are crisp. If they brown too quickly, loosely cover with aluminum foil for the last few minutes. - Cool and Finish:
Remove the pie bombs from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a cooling rack if desired to prevent the bottoms from becoming soggy. For a final touch, dust lightly with powdered sugar using a sifter or fine mesh strainer. Serve warm for maximum gooeyness, or let cool to room temperature for a firmer texture.
Tips for Success
- Prevent Leaks: Seal the dough tightly and avoid overfilling to keep the blueberry filling contained. If a small amount seeps out, it’s still delicious—just call it rustic charm!
- Choose the Right Filling: Store-bought pie filling is convenient, but if using homemade, ensure it’s thick and cooled to room temperature to avoid softening the dough.
- Egg Wash Alternative: If you’re out of eggs, brush with a little milk or melted butter for a similar golden effect.
- Make Ahead: Assemble the pie bombs up to the egg wash step, cover, and refrigerate for up to 4 hours before baking. Add the egg wash and sugar coating just before baking.
- Storage: Store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in a 300°F oven for 5–7 minutes to restore crispness.
Variations to Try
- Mixed Berry Bombs: Swap half the blueberry filling for raspberry or blackberry pie filling for a colorful, tangy twist.
- Apple Pie Bombs: Use apple pie filling and add a pinch of nutmeg to the sugar coating for a fall-inspired treat.
- Savory Bombs: For a fun appetizer twist, fill with a mixture of cream cheese and chopped bacon or spinach and feta, omitting the sugar coating.
- Glazed Pie Bombs: Skip the powdered sugar and drizzle with a simple glaze made from ½ cup powdered sugar and 1–2 teaspoons milk or lemon juice.
- Gluten-Free Option: Use gluten-free refrigerated biscuit dough or make your own gluten-free dough to accommodate dietary needs.
Serving Suggestions
These Blueberry Pie Bombs are a crowd-pleaser on their own, but these ideas can take them to the next level:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
- Pair with a refreshing iced tea, lemonade, or hot coffee to balance the sweetness.
- Arrange on a platter with fresh blueberries and mint sprigs for a vibrant dessert table display.
- Pack into lunchboxes or picnic baskets for a portable treat that kids and adults will love.
Nutritional Information (Per Pie Bomb, Based on 8 Servings)
- Calories: ~240 kcal
- Protein: 4g
- Fat: 10g
- Carbohydrates: 35g
- Sugar: 15g
- Fiber: 1g
Note: Nutritional values are approximate and may vary based on the specific biscuit dough and pie filling used.
Why You’ll Love Blueberry Pie Bombs
These Blueberry Pie Bombs are the ultimate combination of convenience and indulgence. They deliver all the nostalgic flavors of a homemade blueberry pie without the fuss of rolling out dough or waiting hours for it to bake. The flaky, buttery biscuit exterior gives way to a warm, jammy blueberry center, while the cinnamon-sugar coating adds a satisfying crunch. They’re quick to make, endlessly customizable, and perfect for sharing—or keeping all to yourself! Whether you’re a baking novice or a seasoned pro, this recipe is a fun, stress-free way to bring joy to any occasion.
Their portable size makes them ideal for potlucks, game nights, or casual gatherings, and their irresistible appeal ensures they’ll disappear fast. Plus, the recipe is versatile enough to adapt to different fillings and dietary preferences, making it a go-to dessert for any crowd.
