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Blueberry Pie Bombs

Blueberry Pie Bombs
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Blueberry Pie Bombs are a delightful twist on the classic blueberry pie, featuring sweet, juicy blueberries encased in a crispy, flaky crust. These bite-sized treats are easy to make, portable, and perfect for any occasion, offering a perfectly balanced combination of sweet berries, warm cinnamon, and buttery crust in every mouthful.

Ingredients

Scale

Filling Ingredients

  • 1 cup fresh blueberries (or thawed and drained frozen blueberries)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter, cut into small cubes

Dough and Finishing

  • 1 package pie crust dough (store-bought or homemade, chilled)
  • 1 egg, beaten for egg wash

Instructions

  1. Prepare the Blueberry Filling: In a mixing bowl, combine fresh blueberries, sugar, cornstarch, lemon juice, cinnamon, and small pats of butter. Stir gently to coat the berries evenly while the cornstarch starts thickening the mixture. Set aside to let the flavors meld as you prepare the dough.
  2. Roll and Cut the Dough: Lightly flour your workspace and roll out the pie crust dough to about 1/8-inch thickness. Using a round cookie cutter or glass, cut out circles roughly 3 to 4 inches in diameter—these will form the pie bombs’ crispy shells.
  3. Assemble the Pie Bombs: Place a spoonful of the blueberry filling in the center of each dough circle. Be careful not to overfill to avoid bursting during baking. Fold the dough over to create a half-moon shape and pinch the edges tightly with your fingers or a fork to seal each pie bomb completely.
  4. Apply Egg Wash and Prepare for Baking: Brush the tops of each Blueberry Pie Bomb with beaten egg for a shiny, golden crust. Optionally, make a small slit or poke holes on top to allow steam to escape.
  5. Bake Until Golden and Crispy: Arrange the pie bombs on a parchment-lined baking sheet and bake at 375°F (190°C) for 20 to 25 minutes, or until the crust is golden brown and crisp. Let them cool slightly before serving to allow the filling to set.

Notes

  • Use cold dough to achieve the flakiest, most tender crust.
  • Don’t overfill; about one tablespoon of filling per bomb works best to prevent leaking.
  • Chill assembled bombs in the refrigerator for 10 minutes before baking to help them hold their shape.
  • Add a splash of vanilla extract in the filling to enhance sweetness if desired.
  • If using frozen blueberries, thaw and drain any excess juice to keep the crust from getting soggy.

Nutrition

Keywords: blueberry, pie bombs, bite-sized dessert, handheld treats, berry filling, crispy crust, easy dessert, party snacks

Find it online: https://sophiemelody.com/blueberry-pie-bombs/