Soft, golden biscuit-style pastry pockets filled with sweet, juicy blueberry pie filling and finished with a buttery glaze. These are easy to make and perfect for breakfast, dessert, or a quick sweet treat.

Ingredients — Makes 10–12 pie bombs

Blueberry Filling

• 2 cups fresh or frozen blueberries
• ⅓ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• Pinch of salt

Dough

• 2 cups (250 g) all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 5 tbsp (70 g) cold unsalted butter, cubed
• ¾ cup (180 ml) milk
• 1 tsp vanilla extract

For Brushing

• 1 egg
• 1 tbsp milk

Optional Glaze

• ¾ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

👩‍🍳 Instructions

1. Make the blueberry filling

1. Add blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt to a small saucepan.
2. Cook over medium heat for 5–7 minutes, stirring occasionally.
3. The berries will burst and the mixture will become thick and jammy.
4. Remove from heat and allow the filling to cool completely.

Important: The filling needs to be cool and thick before assembling the pie bombs. Warm filling can make the dough difficult to seal.

2. Prepare the dough

1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Whisk flour, sugar, baking powder, and salt together.
4. Cut the cold butter into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
5. Add milk and vanilla.
6. Stir just until a soft dough forms. Don’t overmix.

3. Form the pie bombs

1. Divide the dough into 10–12 equal pieces.
2. Roll each piece into a ball.
3. Flatten each ball into a small circle, approximately 4 inches wide.
4. Place about 1 tablespoon blueberry filling in the center.
5. Carefully pull the dough around the filling.
6. Pinch the edges together firmly to completely seal the filling inside.
7. Place seam-side down on the baking sheet.
8. Gently flatten the top slightly if needed.

4. Add the egg wash

Whisk the egg with 1 tablespoon milk.

Brush the tops of each pie bomb with the egg wash. This gives them the shiny golden finish shown in the photo.

5. Bake

Bake for 18–23 minutes, or until puffed and beautifully golden brown.

Allow them to cool for 10–15 minutes before serving because the blueberry filling will be extremely hot.

6. Optional glaze

Mix powdered sugar, milk, and vanilla until smooth.

Drizzle over the cooled pie bombs.

🫐 Nutrition Information

Approximate values per pie bomb, assuming 12 pieces and including a light glaze:

Nutrition will vary depending on the size of the pie bombs, amount of filling, and whether glaze is used.

Allergens

Contains:

• Wheat/gluten
• Milk/dairy
• Egg

Nut-free as written.

❓ Blueberry Pie Bombs Q&A

Can I use canned blueberry pie filling?

Yes. It makes the recipe much quicker. Use approximately 1–1¼ cups of thick blueberry pie filling.

Can I use frozen blueberries?

Absolutely. No need to thaw them first, although the filling may need an extra minute or two of cooking.

Why did my filling leak out?

The dough wasn’t sealed tightly enough, or too much filling was added. Use about 1 tablespoon filling per pie bomb and firmly pinch the seams closed.

Can I use store-bought biscuit dough?

Yes. Refrigerated biscuit dough can be used for a shortcut version. Flatten each biscuit, add the filling, seal, and bake according to the dough package directions.

Can I use puff pastry?

Yes, but the result will be lighter and flakier rather than soft and biscuit-like.

How do I keep the bottoms from becoming soggy?

Make sure the blueberry filling is thick and completely cooled before filling the dough. Also, don’t overfill.

Can I make them in an air fryer?

Yes. Air fry at approximately 350°F (175°C) for 8–12 minutes, depending on size and your air fryer. Check frequently toward the end.

Can I freeze Blueberry Pie Bombs?

Yes. Freeze them unglazed in an airtight freezer container for up to about 2–3 months. Thaw and reheat before glazing.

Can I prepare them ahead of time?

Yes. Assemble them, cover, and refrigerate for up to 24 hours before baking.

How should I store leftovers?

Store in an airtight container at room temperature for about 1 day, or refrigerate for up to 4 days.

Can I use other fruit?

Definitely. Try:

• 🍓 Strawberry
• 🍒 Cherry
• 🍑 Peach
• 🍎 Apple
• 🫐 Mixed berries
• 🍋 Lemon curd

Can I add cream cheese?

Yes! Add a small spoonful of sweetened cream cheese underneath the blueberry filling for blueberry-cheesecake pie bombs.

How do I get the shiny golden tops like the photo?

Use an egg wash made from 1 egg plus 1 tablespoon milk, and brush it evenly over the dough immediately before baking.

Why should I let them cool before eating?

The filling becomes extremely hot during baking. Cooling for 10–15 minutes also allows the blueberry filling to thicken slightly so it doesn’t immediately spill out when bitten.