If you love blueberry pie but want something more fun and portable, Blueberry Pie Bombs are the perfect treat. These little bites are filled with a luscious blueberry filling, wrapped in a flaky, buttery crust, and baked to golden perfection. The best part? They’re incredibly easy to make, and each bite is packed with the sweet, tangy flavors of blueberry pie, making them perfect for parties, afternoon snacks, or as a special dessert.
What makes these Blueberry Pie Bombs so special is the combination of the fresh, juicy blueberry filling and the flaky, melt-in-your-mouth crust. They’re small enough to enjoy in just a few bites, and they have all the comforting flavors of blueberry pie without the hassle of making a full pie. Whether you’re looking for something to take to a potluck or just craving a quick sweet treat, these little bombs are a fun and delicious option.
I first made Blueberry Pie Bombs when I was craving blueberry pie but didn’t want to spend time making a full pie crust and filling. These bombs were the perfect solution—simple to assemble, bursting with blueberry goodness, and perfect for serving to a crowd. Since then, they’ve become a go-to dessert for any occasion, and I’m sure you’ll love them too!
Why These Blueberry Pie Bombs Will Be Your New Favorite
- Perfectly bite-sized: These pie bombs are the ideal size for a quick snack or dessert, making them perfect for parties or picnics.
- Juicy blueberry filling: The sweet and tart blueberry filling makes each bite irresistible and full of flavor.
- Flaky, buttery crust: The golden, flaky crust adds a delicious texture that perfectly complements the juicy filling.
- Easy to make: These bombs are simple to assemble with just a few ingredients, and they bake quickly in the oven.
- Fun twist on pie: Instead of making a traditional pie, these bombs offer the same great flavor in a more portable, individual-sized form.
Ingredients
- 1 package refrigerated crescent roll dough (or pie crust dough)
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon butter, melted
- 1/4 cup powdered sugar (for dusting, optional)
How to Make Blueberry Pie Bombs
- Preheat the oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. - Prepare the blueberry filling:
In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon (if using). Cook over medium heat, stirring occasionally, until the blueberries start to release their juice and the mixture thickens, about 5-7 minutes. Once thickened, remove the pan from heat and set aside to cool. - Prepare the dough:
Unroll the crescent roll dough and separate it into individual triangles. If you’re using pie crust dough, roll it out on a lightly floured surface and cut it into squares or circles to fit the size of your pie bombs. - Assemble the pie bombs:
Spoon a small amount of the blueberry filling into the center of each crescent roll triangle or dough square. Be careful not to overfill them. Fold the edges of the dough over the filling and pinch the seams together to form a little pouch or ball. Make sure the filling is fully sealed inside. - Bake the pie bombs:
Place the assembled pie bombs on the prepared baking sheet. Brush the tops with the melted butter for a golden finish. Bake for 10-12 minutes, or until the dough is golden brown and fully cooked. - Cool and serve:
Once the pie bombs are baked, remove them from the oven and let them cool slightly. Dust with powdered sugar before serving, if desired, and enjoy!
Tips
- Use fresh or frozen blueberries: You can use either fresh or frozen blueberries for the filling. Just make sure to thaw the frozen berries and drain any excess juice before using.
- Customize the filling: Feel free to add other fruits like strawberries, raspberries, or even a touch of lemon zest to the blueberry filling for extra flavor.
- Make them ahead: You can assemble the pie bombs ahead of time and store them in the refrigerator until ready to bake. This makes them perfect for meal prepping or preparing for a party.
Substitutions and Variations
- Different dough: If you don’t have crescent roll dough, you can use puff pastry, pie crust dough, or even biscuit dough for a different texture.
- Vegan version: Use dairy-free butter and plant-based dough options to make these pie bombs vegan-friendly.
- Add cream cheese: For a richer filling, add a spoonful of cream cheese to the blueberry mixture before sealing the dough.
Make a Healthier Version
- Lower sugar: You can reduce the sugar in the blueberry filling or use a sugar substitute like stevia for a lower-sugar option.
- Whole wheat dough: Use whole wheat crescent rolls or pie crust for a healthier, fiber-rich alternative.
Closing
And there you have it! Blueberry Pie Bombs are a fun, easy, and delicious treat that everyone will love. With their sweet blueberry filling and buttery, flaky crust, they’re the perfect snack or dessert for any occasion. Don’t forget to let us know how your pie bombs turn out, and be sure to check out more of our easy and tasty dessert recipes for more fun, sweet inspiration!
Frequently Asked Questions
- Can I make these ahead of time?
Yes, you can assemble the pie bombs ahead of time and store them in the refrigerator until you’re ready to bake. Just bake them right before serving for the best results. - Can I use frozen blueberries?
Yes, frozen blueberries work perfectly for the filling. Just make sure to thaw and drain any excess juice before using them in the filling. - Can I use puff pastry instead of crescent rolls?
Absolutely! Puff pastry will give these pie bombs an extra flakiness and richness, making them even more indulgent. - How do I store leftover pie bombs?
Leftover pie bombs can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. - Can I freeze these pie bombs?
Yes, you can freeze the unbaked pie bombs. Just assemble them, freeze them on a baking sheet, and once frozen, transfer them to a freezer-safe bag. Bake them from frozen, adding a few extra minutes to the baking time. - How do I prevent the filling from leaking out?
Make sure to seal the edges of the dough tightly and avoid overfilling the pie bombs to prevent any blueberry filling from leaking during baking. - Can I use other fruits in these pie bombs?
Yes, you can use other fruits such as raspberries, strawberries, or blackberries to create different flavor combinations. - Can I make these pie bombs gluten-free?
Yes, you can use gluten-free crescent roll dough or pie crust to make these pie bombs gluten-free. - What’s the best way to serve these pie bombs?
These pie bombs are great served warm, but they can also be enjoyed at room temperature. Try pairing them with a scoop of vanilla ice cream for an extra indulgent treat. - Can I add a glaze to these pie bombs?
Yes, you can drizzle a simple glaze made from powdered sugar and a little milk over the top of the pie bombs for an extra touch of sweetness.
Blueberry Pie Bombs
Course: All Word Recipes4
servings30
40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 package 1 refrigerated crescent roll dough (or pie crust dough)
1 cup 1 fresh or frozen blueberries
1/4 cup 1/4 granulated sugar
1 tablespoon 1 cornstarch
1 teaspoon 1 lemon juice
1/4 teaspoon 1/4 cinnamon (optional)
1 tablespoon 1 butter, melted
1/4 cup 1/4 powdered sugar (for dusting, optional)
Directions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the blueberry filling:
- In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon (if using). Cook over medium heat, stirring occasionally, until the blueberries start to release their juice and the mixture thickens, about 5-7 minutes. Once thickened, remove the pan from heat and set aside to cool.
- Prepare the dough:
- Unroll the crescent roll dough and separate it into individual triangles. If you’re using pie crust dough, roll it out on a lightly floured surface and cut it into squares or circles to fit the size of your pie bombs.
- Assemble the pie bombs:
- Spoon a small amount of the blueberry filling into the center of each crescent roll triangle or dough square. Be careful not to overfill them. Fold the edges of the dough over the filling and pinch the seams together to form a little pouch or ball. Make sure the filling is fully sealed inside.
- Bake the pie bombs:
- Place the assembled pie bombs on the prepared baking sheet. Brush the tops with the melted butter for a golden finish. Bake for 10-12 minutes, or until the dough is golden brown and fully cooked.
- Cool and serve:
- Once the pie bombs are baked, remove them from the oven and let them cool slightly. Dust with powdered sugar before serving, if desired, and enjoy!
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