Irresistible Blueberry Pie Bombs in Just 30 Minutes

I’ll never forget the summer my cousin and I raided my grandma’s blueberry bushes, stuffing our faces until our fingers were stained purple. She caught us red-handed (literally!) and instead of scolding us, she taught us how to turn those juicy berries into the most incredible little hand pies. That’s when my love affair with blueberry desserts began.

These Blueberry Pie Bombs are my modern twist on those childhood memories – all the flavor of grandma’s pie, but in adorable, pop-in-your-mouth portions. They’re ridiculously easy to make, and the way that sweet-tart filling bursts in your mouth? Absolute magic. Trust me, one bite and you’ll be hooked just like I was all those summers ago.

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Why You’ll Love These Blueberry Pie Bombs

These little bites of joy are about to become your new go-to dessert, and here’s why:

• Quick & easy – Ready in under an hour, no fancy skills needed
• Party perfect – One batch makes a dozen, ideal for sharing
• Kid-approved – The perfect size for little hands (and big appetites!)
• Versatile – Great for breakfast, dessert, or sneaky midnight snacks
• Bursting with flavor – That sweet-tart blueberry filling is downright addictive

Seriously, what’s not to love? They’re like mini happiness explosions in your mouth.

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Ingredients for Blueberry Pie Bombs

Gathering these simple ingredients is the first step to blueberry bliss. Here’s what you’ll need to make about a dozen of these irresistible treats:

• 1 cup fresh blueberries – Look for plump, juicy ones (frozen work too – just thaw and drain them first)
• 1/2 cup sugar – I like using regular granulated, but brown sugar adds a nice depth too
• 1 tbsp lemon juice – Freshly squeezed is best for that bright pop of flavor
• 1 tsp vanilla extract – The good stuff, not imitation!
• 2 cups all-purpose flour – Spoon and level it for perfect measurement
• 1/2 tsp salt – Just a pinch to balance the sweetness
• 1/2 cup unsalted butter, cold and cubed – Keep it chilled until the very last second
• 1/4 cup ice water – Literally ice cold – I keep a glass in the freezer while prepping
• 1 egg – For that gorgeous golden egg wash
• 1 tbsp turbinado sugar – That crunchy, sparkly topping makes all the difference

See? Nothing fancy – just good, honest ingredients that come together to create something magical.

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How to Make Blueberry Pie Bombs

Now for the fun part – let’s turn these simple ingredients into little pockets of blueberry heaven! I promise it’s easier than you think, and the results will make you feel like a baking superstar.

Preparing the Blueberry Filling

First things first – that glorious filling! In a medium bowl, gently toss together your blueberries, sugar, lemon juice, and vanilla. The sugar will start drawing out the berries’ natural juices almost immediately, and that lemon juice? It’s the secret weapon that keeps the flavor bright and prevents the filling from being too sweet. Let this mixture sit while you work on the dough – those 10-15 minutes of resting time helps create the perfect syrupy consistency.

Making the Dough

Here’s where cold hands make light work! In a large bowl, whisk together your flour and salt. Now grab that cold cubed butter – I mean really cold, straight-from-the-fridge cold – and cut it into the flour using a pastry cutter or two knives. You’re looking for pea-sized crumbs throughout. Slowly drizzle in your ice water, a tablespoon at a time, mixing just until the dough comes together. Overworking it will make tough pie bombs, so stop as soon as it holds together when pinched. Pro tip: If the dough feels too sticky, pop it in the fridge for 10 minutes to firm up.

Assembling and Baking

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll your dough into 12 equal balls, then flatten each into a small disc about 3 inches wide. Spoon about a tablespoon of that juicy blueberry filling onto each disc – don’t overfill or you’ll have leaks! Fold the edges up and pinch to seal – no need to be perfect here, rustic is charming. Arrange them on your baking sheet, brush with beaten egg (this gives that beautiful golden shine), and sprinkle generously with turbinado sugar. Bake for 20-25 minutes until they’re golden brown and you can see the filling bubbling happily inside. That first whiff of buttery pastry and bubbling blueberries? Pure bliss.

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Tips for Perfect Blueberry Pie Bombs

After making dozens (okay, maybe hundreds) of these little gems, I’ve learned a few tricks to guarantee perfect results every time:

• Keep everything cold – I even chill my mixing bowl and utensils for extra flaky pastry
• Don’t overfill – About 1 tablespoon of filling per bomb is the sweet spot
• Seal tightly – Pinch those edges well or you’ll have juicy explosions in the oven
• Watch the bake time – They’re done when golden brown with bubbling peeks of blueberry
• Let them rest – As hard as it is, waiting 5 minutes prevents burnt tongues and messy fingers

Follow these simple tips, and you’ll be the blueberry pie bomb hero at your next gathering!

Variations for Blueberry Pie Bombs

One of my favorite things about this recipe is how easily you can mix it up! Try swapping blueberries for raspberries or blackberries when they’re in season. A pinch of cinnamon or nutmeg in the filling adds cozy warmth, while lemon zest gives it extra zing. For a fancy twist, mix in some white chocolate chips with the berries – the melty surprise inside is absolutely dreamy. The possibilities are endless, so have fun playing with flavors!

Serving and Storing Blueberry Pie Bombs

Oh, that first warm bite straight from the oven is pure heaven! I always serve these little beauties still slightly warm with a scoop of vanilla ice cream melting over the top – the contrast of hot and cold is just magical. For breakfast (don’t judge me!), they’re amazing with a dollop of Greek yogurt.

Leftovers? Ha! Good luck having any. But if you do, store them in an airtight container at room temperature for up to 2 days, or in the fridge for 3-4 days. To reheat, just pop them in a 300°F oven for 5-7 minutes until warmed through – the pastry stays crisp and the filling gets all gooey again. You can even freeze unbaked pie bombs and bake them straight from frozen, adding a few extra minutes to the baking time.

Blueberry Pie Bombs Nutritional Information

Each little pie bomb packs about 150 calories, with 10g of natural sweetness from the blueberries and sugar. They’ve got 2g of protein and 1g of fiber to help balance things out. Keep in mind these are estimates – your exact numbers might vary slightly depending on berry size and how generous you are with that delicious turbinado sugar topping!

Irresistible Blueberry Pie Bombs in Just 30 Minutes

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Print Recipe

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Delicious bite-sized treats bursting with blueberry flavor, perfect for any occasion.

• Author: Sophia Collins
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 pie bombs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup fresh blueberries
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 egg (for egg wash)
• 1 tbsp turbinado sugar (for topping)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix blueberries, sugar, lemon juice, and vanilla. Set aside.
3. In another bowl, combine flour and salt. Cut in butter until crumbly.
4. Add ice water, 1 tbsp at a time, until dough forms.
5. Roll dough into small balls and flatten into discs.
6. Spoon blueberry mixture onto each disc and fold edges to seal.
7. Place on a baking sheet, brush with egg wash, and sprinkle with turbinado sugar.
8. Bake for 20-25 minutes until golden brown.
9. Let cool before serving.

Notes

• Use frozen blueberries if fresh aren’t available.
• Chill dough for 30 minutes for easier handling.
• Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 pie bomb
• Calories: 150
• Sugar: 10g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: blueberry pie bombs, easy dessert, homemade treats