When it comes to delightful desserts, blueberry pie is a classic favorite. But what if you could enjoy all the flavors of that beloved pie in a fun, bite-sized treat? Enter blueberry pie bombs! These little morsels are not only delicious but also incredibly simple to make, making them the perfect addition to any gathering or a sweet snack for yourself. With a flaky crust enveloping a gooey blueberry filling, these bombs are sure to be a hit with family and friends alike. Whether enjoyed warm from the oven or at room temperature, they are a delightful experience for your taste buds. Let’s dive into why you’ll want to whip up your own batch of blueberry pie bombs!
Why You’ll Love This Blueberry Pie Bombs:
- Quick and Easy: Perfect for a last-minute dessert or snack.
- Adaptable Recipe: Easily modify the filling with other fruits or flavors.
- Fun to Make: Great for kids and family cooking activities.
- Portable Treat: Ideal for parties, picnics, or lunchboxes.
- Decadent Flavors: Combines the goodness of blueberry pie with a unique twist.
Materials:
- 1 package of refrigerated pie crusts (2 crusts)
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon (optional)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Powdered sugar for dusting (optional)
Full Step-by-Step:
Preheat the Oven
- Preheat your oven to 400°F (200°C).
Prepare the Filling
- In a medium mixing bowl, combine the blueberries, granulated sugar, cornstarch, and cinnamon if using.
- Gently mix until the blueberries are coated, and let the mixture sit for about 10 minutes to thicken slightly.
Roll Out the Dough
- Unroll the refrigerated pie crusts on a clean surface.
- Use a round cutter or a cup to cut out circles, approximately 4 inches in diameter.
Assemble the Bombs
- Spoon about 1 tablespoon of the blueberry filling into the center of each dough circle.
- Carefully fold the dough over to create a half-moon shape, then pinch the edges to seal.
Prepare Some Extras
- In a small bowl, whisk together the egg and milk to create the egg wash.
- Brush the tops of each pie bomb with the egg wash for a golden finish.
Bake the Bombs
- Place the filled and sealed bombs on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown.
Cool and Serve
- Allow the blueberry pie bombs to cool slightly before dusting with powdered sugar if desired.
- Enjoy warm or at room temperature!
Tips & Variations:
- Fruit Filling Alternatives: Swap blueberries for strawberries, raspberries, or apples.
- Add Spice: Experiment with nutmeg or a splash of vanilla extract in the filling.
- Gluten-Free Option: Use gluten-free pie crusts for a gluten-free version.
- Add a Crunch: Sprinkle some crushed nuts or granola in the filling for added texture.
Frequently Asked Questions:
Q1: Can I use frozen blueberries?
Yes, frozen blueberries work great! Just ensure they are thawed and drained to avoid excess moisture.
Q2: How can I store leftover pie bombs?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Q3: Can I freeze blueberry pie bombs?
Absolutely! Freeze them before baking on a baking sheet. Once firm, transfer to a freezer bag. Bake directly from frozen when ready to eat, adding a few extra minutes to cooking time.
Q4: What can I serve with blueberry pie bombs?
Serve with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for an extra indulgence!
Suggestions:
- Pair these blueberry pie bombs with a scoop of vanilla ice cream for a delicious dessert combo.
- Consider making a mixed fruit version using assorted berries for a colorful treat.
- Create a dipping sauce with yogurt and honey for a fresh complement.
Final Thoughts
Blueberry pie bombs are a delightful twist on a classic dessert that are easy to make and loved by all. Whether for a gathering or just a cozy night in, they are sure to impress. We would love to hear your versions or see your creations, so please share in the comments below! Happy baking!
Blueberry Pie Bombs
Ingredients
For the Pie Bombs
- 1 package refrigerated pie crusts (2 crusts)
- 1 cup fresh or frozen blueberries Ensure frozen blueberries are thawed and drained
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon Optional
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
- Powdered sugar for dusting, optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium mixing bowl, combine the blueberries, granulated sugar, cornstarch, and cinnamon if using. Gently mix until the blueberries are coated and let the mixture sit for about 10 minutes to thicken slightly.
Assembly
- Unroll the refrigerated pie crusts on a clean surface. Use a round cutter or a cup to cut out circles, approximately 4 inches in diameter.
- Spoon about 1 tablespoon of the blueberry filling into the center of each dough circle. Carefully fold the dough over to create a half-moon shape, then pinch the edges to seal.
Baking
- In a small bowl, whisk together the egg and milk to create the egg wash. Brush the tops of each pie bomb with the egg wash for a golden finish.
- Place the filled and sealed bombs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
- Allow the blueberry pie bombs to cool slightly before dusting with powdered sugar if desired.
- Enjoy warm or at room temperature!