Blueberry Pie Bombs: The Sweetest Bite-Sized Dessert You’ll Ever Make
Ingredients You’ll Need
(Makes 12–16 pie bombs)
For the Filling:
2 cups (300g) fresh or frozen blueberries (if frozen, do not thaw)
For the Dough & Finish:
- 1 (17.3 oz) package refrigerated puff pastry sheets (2 sheets)
(Or 1 tube crescent roll dough for a softer texture) - 1 egg, beaten (for egg wash)
- Coarse sugar (like turbinado), for sprinkling
Pro Tips:
- Toss blueberries with cornstarch—prevents leaks and thickens filling.
- Keep dough cold—easier to work with and bakes flakier.
- Seal edges tightly—use a fork to crimp and prevent bursting.
Step-by-Step Instructions (Flaky, Juicy, Foolproof)
1. Make the Filling
- In a bowl, gently mix blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt.
- Let sit 5–10 minutes (berries will release juices—cornstarch will thicken them).
2. Prep the Dough
- Unfold puff pastry sheets on a lightly floured surface.
- Roll each into a 10×10-inch square (if needed).
- Cut into 3-inch circles (use a biscuit cutter or glass).
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