Can I use frozen blueberries instead of fresh?

Absolutely! Just thaw them first and drain any excess liquid - you might want to reduce the sugar slightly since frozen berries can be sweeter. I actually keep a bag in my freezer for emergency pie bomb cravings!

How long do these stay fresh?

They're best eaten the day they're made (not that they usually last that long!), but will keep in an airtight container for 2-3 days. The pastry loses some crispness, but a quick warm-up in the oven fixes that.

Can I make the dough ahead of time?

You bet! The dough keeps well wrapped in the fridge for 2 days, or freeze it for up to a month. Just let it thaw in the fridge overnight when you're ready to use it.

Why did my filling leak out?

Probably just overfilled them - happens to me too! Next time, use slightly less filling and make sure to pinch those edges really well. A little leak gives them character though!

Can I make these gluten-free?

Sure thing! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The texture will be slightly different, but still delicious. Just be extra gentle when handling the dough.

Irresistible Blueberry Pie Bombs in Just 30 Minutes

Print Recipe

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

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

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

Find it online: https://kitchenuser.net/blueberry-pie-bombs-recipe/