Blueberry Pie Bombs — a detailed, step-by-step recipe & guide

Imagine a bite-sized pie — flaky golden pastry wrapped around a syrupy blueberry filling that pops in your mouth. That’s a Blueberry Pie Bomb: portable, crowd-pleasing, and perfect for brunch, parties, or a nostalgic snack. Below is a complete, unique article that explains what they are, gives a tested recipe, step-by-step method, tips, variations, storage, and troubleshooting.

What are Blueberry Pie Bombs?

Blueberry Pie Bombs are small pockets of pie filling sealed inside dough (often puff pastry, pie dough, or biscuit dough) and baked until the outside is crisp and golden and the filling is thick and jammy. They combine all the best parts of a blueberry pie in a hand-held format — like a cross between a turnover and a pie pop — with a little theatrical bomb of flavor when you bite in.

Yield & timing

• Makes: 12–16 pie bombs (depending on size)
• Active prep time: ~30–45 minutes
• Chill/bake time: ~20–30 minutes (plus optional chilling/freezing)
• Total time: ~1 hour (including short chilling)
  Yield and times assume standard home oven and medium-size bombs (~3 inches diameter).

Ingredients

For the blueberry filling

• 2 cups fresh or frozen blueberries (if frozen, do not thaw fully)
• ¼ cup granulated sugar (adjust to taste; use up to ⅓ cup for very tart berries)
• 2 tbsp cornstarch (or 1½ tbsp plus 1 tbsp water for slurry)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest (optional, brightens the flavor)
• 1 tsp vanilla extract (optional)
• Pinch of salt

For the dough

Choose one:

• 1 sheet store-bought puff pastry (thawed) — yields flaky, dramatic bombs
  or
• 1 batch of pie dough (makes ~12–16 rounds) — more traditional, tender crust
  or
• 1 can biscuit dough (for quick, soft result)

For assembly & finishing

• 1 egg + 1 tbsp water (egg wash)
• 1–2 tbsp coarse sugar (turbinado) or regular sugar for sprinkling (optional)
• Small amount of flour for dusting
• Melted butter (optional — brush after baking for a richer finish)
• Powdered sugar (optional — for dusting after baking)

Equipment

• Rolling pin (if using pie dough)
• 2-inch to 3.5-inch round cutter (or use a small bowl/glass)
• Baking sheet
• Parchment paper or silicone mat
• Pastry brush
• Fork or crimper, or mini pie press (optional)
• Small saucepan and wooden spoon (if cooking filling on stovetop)

Make-ahead tips

• Filling can be made up to 3 days ahead and refrigerated.
• Assembled but unbaked bombs can be frozen on a sheet tray, then transferred to a freezer bag and baked from frozen (add 4–8 minutes to bake time).

Step-by-step method

1 — Prepare the filling (stovetop method)

1. In a small saucepan combine blueberries, sugar, lemon juice, lemon zest, and a pinch of salt.
2. Cook over medium heat, stirring occasionally, until blueberries begin to burst and release juices — about 5–7 minutes.
3. Mix cornstarch with 2 tbsp cold water (slurry). Gradually stir slurry into bubbling blueberries; cook 1–2 more minutes until mixture thickens and becomes glossy. Remove from heat and stir in vanilla if using.
4. Let the filling cool to room temperature (chill briefly in fridge to speed up — very important so it doesn’t melt the dough when assembling).

Note: If you prefer an uncooked filling, toss berries with sugar, cornstarch, and lemon juice and use directly; cooking concentrates flavors and prevents watery bombs.

2 — Prepare the dough

• Puff pastry: Lightly flour surface and roll sheet into a rectangle about 12×12 inches. Cut into 3–3.5 inch squares or rounds.
• Pie dough: Roll to about 1/8 inch thickness. Cut rounds with a 3–3.5 inch cutter.
• Biscuit dough: Flatten each biscuit into a round about 3 inches across.

3 — Assemble

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Place dough rounds/squares on a lightly floured surface. Put about 1 to 1½ tablespoons of cooled blueberry filling in the center of each (don’t overfill — leaving a ½-inch border helps seal).
3. Brush the edges with a tiny bit of egg wash (helps seal). Fold dough over to form a half-moon (or bring corners together for a pouch) and press edges firmly with a fork or crimper. For round puff pastry, you can make little purses by pinching the edges up and sealing.
4. Cut a small vent (a tiny slit or a few pin pricks) in the top of each bomb to let steam escape. If you like, press a decorative stamp or use a pastry fork for pattern.
5. Transfer assembled bombs to the prepared baking sheet, spacing about 1 inch apart.

    

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