Blueberry Pie Bombs

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Of course! Blueberry Pie Bombs are the perfect handheld, mess-free way to enjoy the flavor of blueberry pie. They are irresistibly cute, easy to make, and a huge hit with both kids and adults.

Here’s a complete guide to making these delightful little treats.

Blueberry Pie Bombs

These mini pies feature a flaky, golden crust and a warm, bursting-blueberry center. They’re like pop-able pockets of summer!

Yield: 16 pie bombs
Prep time: 20 minutes
Cook time: 15-20 minutes

Ingredients:

· 1 can (16.3 oz) refrigerated biscuit dough (8 count, like Pillsbury Grands!™)
· 1 cup blueberry pie filling (canned or homemade)
· 1 tsp cinnamon
· 1/4 cup granulated sugar
· 4 tbsp butter, melted
· Optional for glaze:
· 1/2 cup powdered sugar
· 1-2 tbsp milk or lemon juice
· 1/4 tsp vanilla extract

Instructions:

Step 1: Prepare the Filling & Dough

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, roughly chop the blueberry pie filling so the blueberries are slightly broken down. This prevents them from poking through the dough. Mix in the cinnamon.
  3. In a separate small bowl, mix the granulated sugar and cinnamon (if using) for the coating.
  4. Place the melted butter in another small bowl.
  5. Separate the biscuit dough. Flatten and stretch each biscuit into a 4-5 inch round. They should be thin but not tearing.

Step 2: Fill and Shape the Bombs

  1. Place 1 heaping teaspoon of the blueberry filling into the center of each flattened biscuit round.
    · Pro-Tip: Do not overfill, or the bombs will burst open in the oven!
  2. Gather the edges of the dough around the filling and pinch them tightly at the top to seal. Roll gently between your palms to form a smooth, round ball. Make sure the seal is secure!

Step 3: Coat and Bake

  1. Dip each sealed dough ball first into the melted butter, ensuring it’s fully coated.
  2. Then, immediately roll it in the cinnamon-sugar mixture until evenly covered.
  3. Place the coated balls seam-side down on the prepared baking sheet, about 2 inches apart.
  4. Bake for 15-20 minutes, or until the bombs are puffed up and deep golden brown.
  5. Remove from the oven and let them cool on the baking sheet for at least 5 minutes. The filling will be extremely hot!

Step 4: (Optional) Add the Glaze

  1. While the pie bombs are cooling, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract in a small bowl until smooth. The glaze should be thick but drizzle-able. Add more liquid or sugar to achieve the right consistency.
  2. Drizzle the glaze over the slightly cooled pie bombs.

Flavor Variations & Pro-Tips:

· Other Fillings: The possibilities are endless!
· Apple: Use canned apple pie filling, finely chopped.
· Cherry: Cherry pie filling is a classic.
· Cream Cheese: Mix 4 oz softened cream cheese with 1/4 cup sugar and a little vanilla.
· Nutella: A simple spoonful of Nutella inside is divine.
· From-Scratch Dough: For a truly homemade treat, use your favorite pie crust recipe. Roll it out and cut it into 3-4 inch circles.
· Prevent Bursting: The key is a secure seal. If your dough is tearing, it may be too thin. If you have trouble sealing, you can use a drop of water or milk on your fingertips to help the dough stick together.
· Air Fryer Method: These work great in an air fryer! Cook at 350°F (175°C) for 8-10 minutes, or until golden brown.
· Serving Suggestion: Serve them warm with a scoop of vanilla ice cream for the ultimate “à la mode” experience.

Enjoy these delicious, explosive bites of blueberry joy

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