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Blueberry Pie Bombs are little pockets of flaky pastry that explode with sweet-tart blueberry filling — perfect for snacking, potlucks, or a quick dessert fix. They bake up golden and portable, making them an easy way to bring homemade charm to any table. If you love inventive blueberry treats, you might also enjoy trying my spin on blueberry cream cheese crack sticks for another buttery, berry-forward delight.

Why make this recipe
Blueberry Pie Bombs stand out because they combine the best parts of pie and hand pie convenience into one neat package. They’re a great way to use fresh berries when they’re in season and they travel well for picnics, school lunches, or dessert buffets. Best of all, they require just a few pantry staples and a single sheet of flaky pastry to deliver big flavor with minimal fuss.

Step-by-Step Guide to Making Blueberry Pie Bombs

Ingredients

1 package of flaky pastry dough
2 cups fresh blueberries
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 egg (for egg wash)
Powdered sugar (for dusting)

Directions

Preheat the oven to 375°F (190°C).
In a medium bowl, mix the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon until the sugar begins to dissolve and the berries are evenly coated.
Roll out the pastry dough on a lightly floured surface to smooth seams and slightly thin the sheet, then cut it into squares (about 3½–4 inches per side works well).
Place a spoonful of the blueberry mixture in the center of each square — don’t overfill; roughly a tablespoon to a tablespoon and a half per square is a good guide.
Fold the corners of the pastry over the filling: you can bring opposite corners together and pinch, or fold like an envelope and make sure the seams are sealed tightly to prevent leaking.
Place the bombs on a baking sheet lined with parchment paper, spaced at least an inch apart to allow for expansion.
Whisk the egg and lightly brush the tops of each pastry with the egg wash to encourage even browning and a glossy finish.
Bake for 20–25 minutes, or until the pastries are puffed and a deep golden brown. Keep an eye on them after 18 minutes as ovens vary.
Let cool slightly on a rack so the filling sets, then dust with powdered sugar before serving.

How these steps work and why they matter

Mixing the blueberries with cornstarch and sugar allows the cornstarch to coat the fruit before you heat it so it can thicken the juices as the bombs bake, keeping the filling from running all over the pan.
Rolling the pastry slightly thinner and sealing the seams securely prevents underbaked dough at the edges and reduces the chance of bursts.
Brushing with egg wash produces that picture-perfect golden sheen and helps any granulated sugar topping (if used) adhere better.

Keeping Blueberry Pie Bombs Fresh

Room temperature: Store on the counter for up to 24 hours in an airtight container to preserve the pastry’s crispness.
Refrigerator: Keep in an airtight container for 3–4 days; note that the pastry will soften in the fridge.
Freezer: Freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months; reheat from frozen at 350°F (175°C) for 10–15 minutes until heated through and crisp.

Best Ways to Serve Blueberry Pie Bombs
Blueberry Pie Bombs are extremely versatile in presentation and pairings:

For a classic dessert, place a warm bomb on a small plate and serve with a scoop of vanilla ice cream; the contrast of hot pastry and cold ice cream is timeless.
At brunch, arrange bombs on a platter with a small bowl of lemon glaze or mascarpone dip so guests can spoon on extra brightness.
For a coffee or tea service, dust the bombs with powdered sugar or drizzle with a light glaze and serve alongside your favorite hot beverage for an elegant bite-size treat.
For kids’ lunches or on-the-go snacks, pack bombs in parchment or wax paper so they stay neat and portable.

Tips to make Blueberry Pie Bombs

Use fresh, firm blueberries when possible; they release less excess water than overly ripe berries and hold their shape better.
Pre-toss the filling ingredients and let sit for five minutes before assembling to allow the cornstarch to begin absorbing juices.
Pinch seams tightly and press with a fork or use a small dab of water to help pastry edges adhere.
Chill the assembled bombs briefly (10–15 minutes) before baking if your kitchen is warm—this helps the pastry keep its shape and rise more uniformly.

Variations

Lemon-Blueberry Twist (bullet): Add 1 teaspoon grated lemon zest to the filling and swap the powdered sugar dusting for a tangy lemon glaze (1/2 cup powdered sugar mixed with 1–2 teaspoons lemon juice).
Cream Cheese Surprise (paragraph): For a richer center, dollop about a teaspoon of sweetened cream cheese (cream cheese beaten with a touch of sugar and vanilla) on the pastry square, then top with the blueberry filling before sealing. This creates a creamy layer beneath the berries that is reminiscent of a fruit danish.

FAQs
Q: How do I prevent the filling from leaking out?
A: Make sure to seal the edges well — use a little water along the edges, press firmly with fingers, and crimp with a fork. Avoid overfilling and give them a short chill before baking if your pastry feels soft.

Q: Can I use frozen blueberries?
A: Yes — but don’t thaw them completely before using. Toss frozen berries lightly with sugar and cornstarch straight from the freezer, and consider baking a few extra minutes; frozen berries will release more moisture.

Q: How do I keep the pastry from getting soggy?
A: Bake on a parchment-lined sheet with enough space between bombs for airflow; you can also place the sheet on a preheated baking stone or heavy baking sheet to help the bottom crisp. Let bombs cool on a rack so steam can escape.

What to do if your bombs burst

A: Small splits are common; simply press the seam of the warm pastry to seal any openings and serve with the damaged side down or under a scoop of ice cream. If a lot of filling escaped, consider scooping it back in or serving the extra filling as a compote alongside.

Troubleshooting: texture and sweetness

If your filling is too runny after baking, simmer the leftover filling briefly in a small saucepan to thicken with an extra pinch of cornstarch slurry, then spoon as a topping.
If the filling is too sweet, add a bit more lemon juice to cut the sugar; you can also reduce sugar in future batches by 1–2 tablespoons depending on berry sweetness.

Extra technique notes and time-saving tricks

Make assembly assembly-line style: one person fills, another seals and crimps, and a third brushes with egg wash. This speeds the process and maintains consistent shapes.
If you’re making a large batch, freeze unbaked bombs on a sheet and then transfer them to a bag; bake them straight from frozen adding a few extra minutes to the bake time.
For a decorative finish, use a small sharp knife to vent a tiny X or a few tiny holes on top so steam can escape without blowing the seams.

A note on pastry choices

The recipe works beautifully with store-bought puff pastry for a light, flaky finish and ready-made convenience. You can substitute with a butter pie crust rolled thin for a denser, more traditional pie texture. For even more flakiness, ensure your pastry remains cold and handle it minimally.

Serving size and nutrition considerations

These are small, indulgent pastries best enjoyed as occasional treats. To reduce sugar, slightly decrease the granulated sugar and make up the sweetness with a brighter lemon glaze or serve with a tart yogurt dip to balance the sugar.

Pairings and menu planning

For a summer barbecue dessert table, place bombs near other handheld sweets like mini lemon bars or berry scones so guests can sample multiple flavors.
For a holiday brunch, present bombs alongside scrambled eggs, roasted potatoes, and a citrusy fruit salad — their sweet-tart profile complements savory dishes well.

Final notes

Blueberry Pie Bombs are a great entry point into making handheld pastries because they’re forgiving: small imperfections still look charming and taste delicious. With a simple technique and fresh fruit, they can become a staple for casual gatherings and family baking days.

Conclusion

If you’d like another recipe that showcases blueberries in a portable, pastry-forward form, see this long-standing favorite for a similar handheld treat: a classic Blueberry Pie Bombs recipe on I Am Baker. For a biscuit-based twist with comparable flavors, this version offers a slightly different texture and approach: Blueberry Biscuit Bombs from Sugar Dish Me.

Blueberry Pie Bombs

Author: admin
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious pockets of flaky pastry filled with sweet-tart blueberries, perfect for snacks or desserts.

Ingredients

Scale

1 package of flaky pastry dough
2 cups fresh blueberries
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 egg (for egg wash)
Powdered sugar (for dusting)

Instructions

Preheat the oven to 375°F (190°C).
In a medium bowl, mix the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon until the sugar begins to dissolve.
Roll out the pastry dough on a lightly floured surface and cut into squares (about 3½–4 inches per side).
Place a spoonful of the blueberry mixture in the center of each square.
Fold the corners of the pastry over the filling and seal tightly to prevent leaking.
Place the bombs on a lined baking sheet, spaced at least an inch apart.
Whisk the egg and brush the tops of each pastry with the egg wash.
Bake for 20–25 minutes, or until golden brown.
Let cool slightly on a rack and dust with powdered sugar before serving.

Notes

For best results, use firm, fresh blueberries and let the filling sit for five minutes before assembling to absorb juices.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pastry
Calories: 200
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: blueberry, pastry, dessert, snack, potluck, summer

Blueberry Pie Bombs

Conclusion