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Homemade blueberry pie bombs with fresh blueberries and flaky crust

Blueberry Pie Bombs

Delicious blueberry-filled pastries that are easy to make and perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2.5 cups all-purpose flour, plus more for dusting Foundation for a flaky pastry.
  • 1 teaspoon salt Elevates all flavors.
  • 1 cup cold unsalted butter, cut into ½-inch cubes For a rich, buttery flavor.
  • 0.5 cup ice water Helps bind the dough.
  • 1 tablespoon apple cider vinegar Contributes to crust flakiness.
For the Filling
  • 4 cups fresh blueberries, rinsed and patted dry The star of the dish.
  • 0.5 cup granulated sugar Sweetens the filling.
  • 2 tablespoons cornstarch Thickens the mixture.
  • 1 tablespoon lemon juice Brightens the flavor.
  • 0.5 teaspoon ground cinnamon Adds warmth and spice.
  • 1 pinch salt Balances the sweetness.
For Assembling
  • 1 large egg For egg wash.
  • 1 tablespoon milk or water Also for egg wash.
  • to taste turbinado sugar or coarse sugar For topping.

Method
 

Prepare the Dough
  1. In a large mixing bowl, whisk together the flour and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add the ice water and vinegar, mixing until just combined.
  4. Turn the dough out onto a floured surface, divide in half, flatten into discs, wrap, and refrigerate for 30 minutes.
Prepare the Filling
  1. In a medium bowl, toss blueberries with sugar, cornstarch, lemon juice, cinnamon, and salt.
  2. Let the mixture sit for 15 minutes.
Assemble and Bake
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Roll out one dough disc to ¼-inch thickness and cut into 2 ½-inch circles.
  3. Place a spoonful of filling in the center of each circle.
  4. Moisten edges, fold over, and seal.
  5. Brush tops with egg wash, sprinkle with sugar, and place on the baking sheet.
  6. Bake for 20-25 minutes until golden brown.
  7. Cool on a wire rack before serving.

Notes

Store unbaked pie bombs in the freezer for up to three months. For variations, consider adding other fruits to the filling.