Blueberry pie bombs wrap a juicy blueberry filling in golden biscuit dough, so you get the taste of a pie in a portable pastry.
Refrigerated biscuits make the shortcut simple, and a quick toss of berries with sugar, cornstarch, and lemon juice creates the filling. They bake in about 15 minutes and finish with a dusting of powdered sugar.
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Why This Blueberry Pie Bombs Recipe Works
Refrigerated biscuit dough saves the time of making pastry, and it bakes up soft and flaky with a golden brown crust.
Cornstarch thickens the berry juices as they bake, so the filling stays inside the pastry instead of leaking across the pan.
Each bomb is a single serving, which makes them simple to pack for lunch boxes or carry to a picnic.
Ingredients for Blueberry Pie Bombs
- For the dough: 1 can (about 16 oz) refrigerated biscuit dough with 8 biscuits.
- For the filling: 2 cups blueberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon, and 1 tablespoon lemon juice.
- To finish: 1 beaten egg for brushing and 2 tablespoons powdered sugar for dusting.
Refrigerated biscuit dough. Use large flaky biscuits, which stretch into rounds that wrap around the filling without tearing.
Blueberries. Fresh or frozen berries both work, and frozen berries go in without thawing so they do not bleed.
Cornstarch. It binds the berry juice into a thick filling that stays put when you bite.
Lemon juice. A spoonful brightens the fruit and balances the sugar.
Egg wash. Brushing the tops gives the pastries a glossy, deep golden finish.
How to Make Blueberry Pie Bombs
1. Heat the oven Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Toss the berries Stir the blueberries with the sugar, cornstarch, cinnamon, and lemon juice in a bowl.
3. Shape the dough Separate the biscuits and press each into a round about 5 inches wide.
4. Fill the rounds Use a slotted spoon to add about 3 tablespoons of berries to the center of each round, leaving extra juice in the bowl.
5. Seal the pastries Pull the dough over the filling, pinch the seams tightly, and roll each one into a ball.
6. Brush with egg Set them on the sheet with the seam side down and brush the tops with beaten egg.
7. Bake until golden Bake 12 to 15 minutes until deep golden brown. Cool for 10 minutes and dust with powdered sugar.
How to Serve Blueberry Pie Bombs
Serve the pastries warm, with a spoon of vanilla ice cream if you like. Pair them with passion fruit ice cream for a cool contrast or sheet pan apple crisp on a dessert tray. A bowl of fresh peach cobbler and a cold caramel coffee frappe round out a casual dessert spread.
How to Store and Reheat Blueberry Pie Bombs
Cool the pastries completely, then store them in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet at 350 degrees F for five to eight minutes until warm. Freeze baked pastries on a tray, then bag them for up to two months and reheat from frozen for about twelve minutes. Add the powdered sugar after reheating.
Tips and Variations for Blueberry Pie Bombs
Keep the filling dry. Spoon the berries with a slotted spoon so extra juice stays in the bowl and the seams stay sealed.
Do not overfill. Too much filling pushes through the seams, so measure about three tablespoons per round.
Pinch firmly. A tight seal keeps the hot juice inside the pastry as it bakes.
Flag the allergens. Biscuit dough contains wheat and often milk or soy, and the egg wash adds egg, so check labels.
Let them cool. The filling is very hot straight from the oven, so wait ten minutes before biting in.
Use frozen berries. Do not thaw them first, since thawed berries release juice and make the dough soggy.
Try other fruit. Chopped peaches or raspberries work with the same sugar and cornstarch.
Check trusted guidance. For safe handling of raw dough and egg wash, see the University of Wisconsin Extension leftovers guidance before you start.
Frequently Asked Questions About Blueberry Pie Bombs
How do I keep blueberry pie bombs from leaking?
Use a slotted spoon, avoid overfilling, and pinch the seams tightly. Place the pastries seam side down on the sheet.
Can I make blueberry pie bombs ahead of time?
Yes. Fill and shape them a few hours early, keep them chilled on the sheet, then brush with egg and bake when you are ready.
Can I freeze blueberry pie bombs?
Yes. Freeze baked pastries for up to two months and reheat them from frozen until warm in the center.
Can I use another type of biscuit dough?
Yes. Large flaky biscuits stretch well, but smaller biscuits need less filling per round.
Can I use canned pie filling?
Canned blueberry pie filling works, but drain off extra syrup first so the dough does not get soggy.
Blueberry Pie Bombs
Equipment
- Baking sheet
- Parchment paper
- Slotted spoon
- Pastry brush
Ingredients
Main Ingredients
- 1 can refrigerated biscuit dough about 16 oz, 8 biscuits
- 2 cup blueberries fresh or frozen
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tbsp lemon juice
- 1 large egg beaten, for brushing
- 2 tbsp powdered sugar for dusting
Instructions
Cooking
- Mix. Toss the berries with sugar, cornstarch, cinnamon, and lemon juice.
- Flatten. Press each biscuit into a 5 inch round.
- Fill. Add 3 tablespoons of berries, pinch the dough closed, and roll into a ball.
- Brush. Place seam side down on a lined sheet and brush with beaten egg.
- Bake. Bake at 375 degrees F for 12 to 15 minutes. Cool 10 minutes and dust with powdered sugar.
