Grandma’s Blueberry Pie Bombs

Step 2: Make the Blueberry Filling

In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, and vanilla extract.
Let the mixture cook for about 5 minutes, stirring occasionally, until the blueberries start to release their juices.
In a separate small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
Add the cornstarch mixture to the blueberry sauce, stirring continuously.
Cook for another 2 minutes until the filling thickens. Remove from heat and let it cool completely.

Step 3: Assemble the Pie Bombs

Take the chilled dough out of the refrigerator and roll it out on a floured surface to about 1/8-inch thickness.
Using a round cutter (or a small cup), cut out circles of dough.
Place a small spoonful of the blueberry filling in the center of each dough circle.
Fold the edges over and pinch them tightly to seal, forming a small ball. (Make sure there are no openings, or the filling will leak out during frying.)

Step 4: Fry to Golden Perfection

In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully drop the pie bombs into the hot oil, frying them in small batches.
Fry for about 2-3 minutes, turning them occasionally, until they are golden brown.
Remove with a slotted spoon and place them on a paper towel to drain excess oil.

Step 5: Coat and Serve

While the pie bombs are still warm, roll them in powdered sugar (or a cinnamon-sugar mix for extra flavor).
Let them cool slightly before serving, as the blueberry filling will be hot.

Enjoy Grandma’s Blueberry Pie Bombs!

These Blueberry Pie Bombs are the perfect balance of crisp, sweet, and fruity flavors in every bite. Serve them warm with a scoop of vanilla ice cream or enjoy them as a grab-and-go treat. Whether you’re making them for family gatherings, holidays, or just a cozy weekend snack, they are sure to bring smiles and warm hearts—just like Grandma used to make!

Would you try these at home? Let me know how they turn out! 😊