These Blueberry Pie Bombs are a fun, portable twist on the classic blueberry pie. Flaky puff pastry is wrapped around a sweet and tangy blueberry filling, then baked to golden perfection. These adorable, bite-sized treats are perfect for parties, brunches, or anytime you're craving a little something sweet. With their juicy centers and buttery crust, they’re like mini hand pies that are as delightful to look at as they are to eat. Let’s whip up these irresistible pie bombs and enjoy every burst of blueberry goodness!
Why You’ll Love This Recipe
- Fun & Portable: Perfectly portioned for snacking or serving at gatherings.
- Juicy & Sweet: Bursting with fresh or frozen blueberries in every bite.
- Easy to Make: Store-bought puff pastry makes this recipe quick and fuss-free.
- Versatile: Customize with spices, glazes, or different fillings like cherry or apple.
Ingredients You’ll Need
For the Blueberry Filling:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar (adjust to taste)
- 1 tbsp cornstarch (to thicken the filling)
- 1 tsp lemon juice
- 1/4 tsp ground cinnamon (optional, for warmth)
- Pinch of salt
For the Pie Bombs:
- 1 sheet puff pastry (store-bought or homemade), thawed if frozen
- 1 large egg, beaten (for egg wash)
- Coarse sugar (optional, for sprinkling)
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk or lemon juice (adjust for consistency)
- 1/2 tsp vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roll out the puff pastry sheet on a lightly floured surface to smooth any creases.
2. Make the Blueberry Filling
- In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt.
- Cook, stirring frequently, until the mixture thickens and the blueberries begin to burst (about 5–7 minutes).
- Remove from heat and let the filling cool completely before using.
3. Assemble the Pie Bombs
- Cut the puff pastry into 9 equal squares (or use a round cutter for circles).
- Place about 1–2 teaspoons of cooled blueberry filling in the center of each square.
- Fold the pastry over the filling to form a triangle (or pinch edges together if using circles). Press the edges firmly with a fork to seal.
- Place the assembled pie bombs on the prepared baking sheet, leaving space between each one.
4. Add Egg Wash and Sugar
- Brush the tops of the pie bombs with the beaten egg for a golden finish.
- Sprinkle with coarse sugar for extra sparkle and sweetness, if desired.
