Blueberry Pie Bombs
Refrigerated biscuit dough wrapped around a juicy blueberry filling and baked until golden.
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.
Notes
Substitutions: Frozen blueberries work without thawing, and chopped peaches can replace the berries.
Tips: Use a slotted spoon and pinch the seams tightly so the filling stays inside.
Storage: Refrigerate up to 3 days and reheat at 350 degrees F.
Nutrition includes the egg wash and the powdered sugar dusting.