Print

Blueberry Pie Bombs

Blueberry Pie Bombs
Print Recipe

Blueberry Pie Bombs are a delightful handheld dessert that combines the classic flavors of blueberry pie with a flaky, buttery puff pastry crust. Bursting with sweet and tangy fresh blueberry filling, these portable treats are perfect for any occasion, offering a crispy golden crust with a juicy, tender interior. Easy to prepare and fun to share, they make an irresistible snack or dessert for family gatherings, parties, or casual treats.

Ingredients

Scale

Filling Ingredients

  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon butter (small pats for each bomb)

Pastry and Finishing

  • 1 sheet puff pastry, thawed
  • 1 beaten egg (for egg wash)

Instructions

  1. Prepare the Blueberry Filling: In a mixing bowl, combine fresh blueberries with sugar, lemon juice, and cornstarch. Gently toss to coat the berries evenly, ensuring a thick and flavorful filling once cooked.
  2. Roll and Cut the Pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Cut the dough into equally sized squares according to your desired bomb size.
  3. Fill and Seal: Place a spoonful of the blueberry filling onto each pastry square. Add a small pat of butter on top of the filling. Fold the pastry over to form a sealed pocket and press the edges firmly with a fork to prevent leaking during baking.
  4. Apply Egg Wash and Vent: Brush each pie bomb with the beaten egg to create a golden, shiny finish. Use a sharp knife to cut small slits on top of each bomb to allow steam to escape while baking.
  5. Bake to Golden Perfection: Arrange the pie bombs on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes until the pastry is puffed and golden brown.

Notes

  • Use fresh or frozen blueberries; if using frozen, thaw and drain to avoid soggy crust.
  • Do not overfill the pastry pockets to prevent leaks.
  • Chill the prepared pie bombs in the refrigerator for 10 minutes before baking to help maintain their shape.
  • Brush egg wash generously on all exposed pastry surfaces for the best golden color and shine.
  • Let the bombs cool for 5 minutes after baking to allow the filling to thicken slightly before serving.

Nutrition

Keywords: blueberry pie bombs, handheld blueberry dessert, puff pastry dessert, blueberry hand pies, portable blueberry treats

Find it online: https://sophiespace.com/blueberry-pie-bombs/