Blueberry Pie Bombs
These delightful blueberry pie bombs are a fun twist on traditional blueberry pie, featuring a flaky crust and a gooey blueberry filling in a portable bite-sized treat.
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!
Notes
Fruit filling alternatives include strawberries, raspberries, or apples. Consider adding nutmeg or a splash of vanilla extract for additional flavor. For a gluten-free option, use gluten-free pie crusts.