Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Description
Imagine all the glorious, gooey, buttery flavor of a classic blueberry pie, but in a warm, portable, bite-sized package that’s ready in just 30 minutes. That’s the magic of these Blueberry Pie Bombs! Made with simple ingredients like refrigerated biscuits, a vibrant homemade blueberry filling, and a buttery cinnamon-sugar coating, these little treats are pure comfort food. They’re the perfect last-minute dessert for a summer barbecue, a fun weekend baking project with the kids, or a simple way to satisfy a pie craving without rolling a single piece of crust. Each bite gives you a soft, tender exterior that gives way to a burst of sweet, jammy blueberry goodness.
Why You’ll Love This Recipe
Incredibly Quick: From start to finish, you’re only about 30 minutes away from a warm, delicious dessert. No complicated pastry or long chilling times required.
Simple Ingredients: You likely already have most of these items in your pantry and fridge. The recipe uses convenient store-bought biscuits as a brilliant shortcut.
Perfect for Any Occasion: They’re fun, casual, and always a crowd-pleaser. Serve them at parties, potlucks, or as an after-school snack.
Totally Customizable: Feel free to swap the blueberries for your favorite pie filling, like cherry, apple, or strawberry.
Ingredients
For the Blueberry Filling:
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon water
For the Pie Bombs:
1 can (16.3 oz / 463g) refrigerated buttermilk biscuits (like Pillsbury Grands! Jr.)
2 tablespoons unsalted butter, melted
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the Glaze (Optional, but recommended):
1/2 cup powdered sugar
1-2 tablespoons milk or heavy cream
1/4 teaspoon vanilla extract
Instructions
Prep Work: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. In a small, shallow bowl, mix together the 1/4 cup of granulated sugar and 1 teaspoon of cinnamon for the coating. Set aside.
1. Make the Blueberry Filling:
In a small saucepan, combine the blueberries, 2 tablespoons of sugar, and lemon juice. Place over medium heat. In a separate tiny cup or bowl, whisk together the cornstarch and water to create a slurry. Once the blueberries begin to warm and release their juices (about 2-3 minutes), pour in the cornstarch slurry. Stir gently and continuously. The mixture will thicken quickly as it comes to a simmer. Once it has thickened to a jam-like consistency (about 1-2 minutes), remove the pan from the heat and let it cool slightly while you prepare the biscuits. It will continue to thicken as it cools.
2. Prepare the Biscuits:
Open the can of refrigerated biscuits and separate them. You should have 8 biscuits. Flatten each biscuit slightly with your fingers or the palm of your hand to form a small disc about 3 inches in diameter.
3. Assemble the Pie Bombs:
Place a heaping teaspoon of the slightly cooled blueberry filling into the center of each biscuit disc. Be careful not to overfill, or they will be difficult to seal.
Carefully gather the edges of the biscuit up and over the filling, pinching them firmly together to create a sealed ball. Make sure there are no gaps, or the filling will leak out during baking. Roll the sealed bomb gently between your palms to create a smooth, round shape.
4. Coat and Arrange:
Dip each sealed pie bomb into the melted butter, allowing any excess to drip off. Then, roll it in the cinnamon-sugar mixture until it’s completely coated. Place the coated bombs seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake:
Bake in the preheated oven for 12-15 minutes, or until the pie bombs are puffed up and golden brown. The filling will be extremely hot.
6. Make the Glaze and Serve:
While the pie bombs are baking, whisk together the powdered sugar, 1 tablespoon of milk, and the vanilla extract in a small bowl. Add the remaining milk, a tiny bit at a time, until you reach a drizzling consistency.
Remove the baked pie bombs from the oven and let them cool on the baking sheet for at least 5-10 minutes before serving, as the filling will be molten hot. Drizzle the glaze over the warm bombs just before serving.
Notes
Sealing is Key: The most important step is ensuring the biscuits are sealed tightly around the filling. If you see any thin spots, pinch them again. A well-sealed bomb guarantees all the delicious filling stays inside.
Cool the Filling: Don’t use the filling piping hot straight from the stove, as it can make the biscuit dough too soft and difficult to handle. Letting it cool for a few minutes is the perfect temperature.
Make it a Meal Prep: You can prepare the blueberry filling up to 3 days in advance and store it in the refrigerator. This makes assembling the pie bombs even faster.
Air Fryer Option: To make these in an air fryer, cook them at 350°F (175°C) for 6-8 minutes, or until golden brown. Keep an eye on them as air fryers can vary.
Nutrition Information
(Please note: The following nutrition information is an estimate and is provided for informational purposes only. It is not a substitute for professional dietary advice. The actual values will vary based on the specific brands of ingredients used, any substitutions made, and the accuracy of the calculations.)
Serving Size: 1 Pie Bomb
Servings Per Recipe: 8
Calories: 245
Total Fat: 9g
– Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 380mg
Total Carbohydrates: 39g
– Dietary Fiber: 1g
– Total Sugars: 20g
Protein: 3g