Discover how to make delicious Blueberry Pie Bombs, a fun and easy dessert perfect for any occasion. Try this recipe today and impress your guests.
Why You’ll Love It
Blueberry Pie Bombs are a delightful twist on classic fruit pies that are perfect for any occasion. They’re bite-sized, easy to make, and packed with fresh blueberries and warm spices. Whether you’re serving a casual dessert for a weeknight or impressing guests at a party, these bombs offer a fun and delicious way to enjoy blueberry pie flavors without the fuss of slicing and serving a whole pie.
Ingredients
- 1 package refrigerated pie crusts – easy shortcut to homemade taste
- 2 cups fresh blueberries – can substitute frozen if fresh unavailable
- 1/2 cup granulated sugar – adjust for sweetness preference
- 2 tablespoons cornstarch – thickens the filling
- 1 teaspoon lemon juice – adds brightness
- 1/2 teaspoon ground cinnamon – optional, adds warmth
- 1/4 teaspoon salt – balances flavors
- 1 egg, beaten – for brushing on top to get a golden finish
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine fresh blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until ingredients are evenly blended.
- Unroll the refrigerated pie crusts onto a floured surface. Using a 4-inch round cookie cutter or the rim of a glass, cut out circles from the dough.
- Spoon about 1 tablespoon of the blueberry filling onto the center of each dough circle, making sure not to overfill.
- Fold each circle in half over the filling to form a half-moon shape. Pinch the edges firmly to seal, creating the ‘pie bombs.’
- Brush each pie bomb with the beaten egg to ensure a shiny, golden crust when baked.
- Place the pie bombs on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the blueberry filling is bubbly.
- Remove from the oven and let cool for at least 10 minutes before serving. Enjoy warm or at room temperature.
For more easy desserts, check out Easy Weeknight Desserts or try other fresh fruit recipes like Peach Cobbler.
Expert Tips
Make sure to seal the edges of your blueberry pie bombs well to prevent any filling from leaking during baking. If the dough feels too soft or sticky, chill it briefly before assembling. For extra shine, you can brush the pies with a mixture of egg and a splash of water. Watch closely in the last 5 minutes to avoid overbaking.
Storage
Store any leftover blueberry pie bombs in an airtight container in the fridge for up to 3 days. To keep them longer, freeze the baked bombs individually on a sheet, then transfer to a freezer bag; they’ll keep up to 2 months. Reheat in a 350°F oven for 10-15 minutes before serving.
Variations
- Vegan: Use a plant-based pie crust and substitute the egg wash with almond milk or melted coconut oil.
- Gluten-Free: Use gluten-free pie dough instead of regular crust.
- Dairy-Free: Ensure your pie crust is dairy-free and use a vegan egg wash alternative.
- Refined Sugar-Free: Replace granulated sugar with coconut sugar or a natural sweetener like maple syrup.
FAQ
- Can I use frozen blueberries for Blueberry Pie Bombs?
- Yes, frozen blueberries work great. Just thaw and drain excess liquid before mixing the filling.
- How do I prevent the pie bombs from leaking?
- Make sure to seal edges tightly using your fingers or a fork and don’t overfill each piece.
- Can I prepare Blueberry Pie Bombs ahead of time?
- Absolutely! Assemble them and refrigerate for up to 24 hours before baking, or freeze raw bombs for later use.
- What is the best way to reheat leftover pie bombs?
- Reheat in a 350°F oven for about 10 minutes until warmed through and crisp again.
- Are Blueberry Pie Bombs healthy?
- They’re a tasty treat using fresh fruit, but as with any dessert, enjoy them in moderation.
Call to Action
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For additional trusted baking tips, visit Food Network.
