Blueberry Pie Bombs

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Brush each bomb with egg wash for a glossy golden finish.
Sprinkle coarse sugar on top if you want sparkle and crunch.
Optional: chill assembled bombs in the fridge for 10–15 minutes — this helps puff pastry keep its layers and prevents filling leakage.

Bake at 400°F (200°C) for 15–20 minutes, until puffed and golden brown (puff pastry may take 15–18 minutes; pie dough may need 18–22 minutes). Rotate pan once halfway for even browning.
If bombs brown too quickly, tent with foil and finish baking.

Transfer to a cooling rack and let rest 5–10 minutes. The filling will be extremely hot — warn guests.
Optional: brush lightly with melted butter and dust with powdered sugar.
Serve warm or at room temperature. Excellent with vanilla ice cream, whipped cream, or a drizzle of lemon glaze.

Variations & upgrades

Lemon-Blueberry: Add extra lemon zest and a lemon glaze (powdered sugar + lemon juice) after baking.
Blueberry-Cream Cheese Bombs: Add a teaspoon of sweetened cream cheese under the fruit for a creamy surprise.
Crisp topping: Mix 1 tbsp flour + 1 tbsp brown sugar + 1 tbsp cold butter, crumble over filling before sealing for a streusel center.
Mini version: Use smaller cutters and create bite-sized bombs — adjust baking time down to 10–12 minutes.
Savory twist: Use same technique with goat cheese and caramelized onions (not with blueberry — just an idea to adapt method).

Air fryer: Preheat to 375°F (190°C). Place bombs in single layer; air-fry 8–12 minutes until golden. Check often; smaller units vary.
Skillet (pan-fry): Use biscuit dough flattened and pan-fry in a little butter, covered, on medium-low for a golden crust — this is more like a hand pie and may not cook filling as evenly.

Soggy bottom: Pre-bake crust bottoms for 2–3 minutes during assembly (blind bake) or ensure filling is thick (use correct cornstarch amount). Chilling bombs before baking helps.
Filling leaks: Don’t overfill; seal edges well and brush edges with egg wash to help glue them together. Chill before baking.
Uncooked dough, overcooked top: Lower oven to 375°F (190°C) and bake slightly longer; tent with foil to prevent overbrowning.
Runny filling: Cook the filling longer to fully activate cornstarch, or increase cornstarch by ½ tbsp. Let filling cool before assembling.

Room temp: 1 day in an airtight container.
Fridge: Up to 3 days. Reheat in 350°F (175°C) oven for 8–10 minutes to refresh crispness.
Freezer: Freeze unbaked assembled bombs on a tray, then transfer to a bag (up to 2 months). Bake from frozen at 400°F (200°C) for ~20–25 minutes, watching for doneness.

Serve with a scoop of vanilla ice cream or a dollop of mascarpone.
Offer a small bowl of lemon glaze or warmed blueberry compote for dipping.
For parties, make mini bombs and display on a tiered platter dusted with powdered sugar.

Using a mix of fresh and thawed frozen berries creates intense blueberry flavor; frozen berries are juicier, fresh berries are brighter.
Balance sweetness with acidity: lemon juice & zest amplify berries and stop the bombs from tasting flat.
Let people know the filling is hot — it keeps the bombs safe and enjoyable.

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