Oh my goodness, let me tell you about these Blueberry Pie Bombs! They’re little pockets of joy, bursting with sweet blueberries and wrapped in a flaky, golden crust that just melts in your mouth. Seriously, every time I make these, my friends and family can’t get enough. I love whipping them up for gatherings or just as a sweet treat when I need a little pick-me-up. What makes this recipe extra special for me is that it was passed down from my grandma, who always said that baking is a way to spread love. And trust me, when you take a bite of these delightful pie bombs, you’ll feel that love, too! They’re perfect for any occasion, and I can’t wait for you to try them!
Ingredients List
- 2 cups fresh blueberries – plump and juicy, the star of our pie bombs!
- 1 cup granulated sugar – to sweeten those berries just right.
- 2 tablespoons cornstarch – this helps thicken the filling, giving it that perfect pie-like texture.
- 1 tablespoon fresh lemon juice – for a zesty kick that brightens up the flavors!
- 1 package pie crusts (contains 2 crusts) – you can make your own or use store-bought for ease.
- 1 large egg for egg wash – to give that lovely golden finish to the crust.
How to Prepare Blueberry Pie Bombs
Alright, let’s get those Blueberry Pie Bombs ready to bake! It’s super simple, and I promise you’ll be amazed at how quickly they come together. First things first, preheat your oven to 375°F (190°C). This way, it’s nice and hot by the time you’re ready to bake!
Step-by-Step Instructions
- In a medium bowl, toss together the fresh blueberries, granulated sugar, cornstarch, and lemon juice. Make sure those blueberries are coated well; this will create a delicious filling.
- Now, roll out your pie crusts on a lightly floured surface. Using a round cutter or a glass, cut them into circles about 4 inches in diameter. You can also just use a knife to make squares if you’re feeling a bit wild!
- Place a generous spoonful of that blueberry mixture right in the center of each circle. Don’t skimp here—you want those flavors to shine through!
- Gently fold the crust over the filling to create a half-moon shape, and press the edges together to seal them. I like to use a fork to crimp the edges for that cute design and to make sure they’re sealed tight.
- Whisk the egg in a small bowl and brush it over the tops of the pie bombs. This gives them that beautiful golden color when they bake!
- Pop them in the oven and bake for about 20-25 minutes, or until they’re golden brown. The smell wafting from the oven will drive you wild!
Tips for Success
- When handling the pie crust, keep it cool! If it gets too warm, it can be tricky to work with. If it’s feeling soft, just pop it in the fridge for a few minutes.
- Make sure not to overfill your pie bombs; about a tablespoon of filling is perfect. Too much filling can cause them to burst open in the oven.
- Keep an eye on them while they’re baking; ovens can be sneaky! If they’re browning too quickly, cover them loosely with foil.
Nutritional Information
Here’s the estimated nutritional breakdown for each Blueberry Pie Bomb, so you can enjoy them without any surprises! Keep in mind that these values are approximate and can vary based on the specific ingredients you choose to use.
- Calories: 150
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 1g
- Cholesterol: 20mg
- Sodium: 50mg
So, whether you’re treating yourself or sharing with friends, these tasty little bombs pack a delightful flavor punch without too much guilt! Enjoy every bite!
FAQ Section
Got questions about these scrumptious Blueberry Pie Bombs? Don’t worry, I’ve got you covered! Here are some of the most common queries I get about this delightful treat.
Can I use frozen blueberries?
Absolutely! Frozen blueberries work just fine, but make sure to thaw and drain them before mixing with the sugar and cornstarch. This helps avoid excess moisture in your filling.
How do I store leftovers?
Store any leftover Blueberry Pie Bombs in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge for up to a week. Just make sure they’re cooled completely before sealing!
Can I make this recipe ahead of time?
You bet! You can prep the filling and the crust earlier in the day and assemble them when you’re ready to bake. Just keep everything covered in the fridge until you’re set to go. Perfect for last-minute gatherings!
What’s the best way to reheat them?
If you have leftovers, I recommend reheating them in an oven at 350°F (175°C) for about 10 minutes. This will keep that crust nice and flaky while warming the filling. Yummy!
Can I add other fruits to the filling?
Of course! Feel free to mix in other berries or even peaches for a fun twist. Just make sure to adjust the sugar if you’re using sweeter fruits!
Why You’ll Love Blueberry Pie Bombs
- Quick to prepare: These delightful treats come together in no time, making them perfect for busy days.
- Easy to make: With just a few simple steps, anyone can whip up these delicious pie bombs!
- Flavorful: Bursting with fresh blueberries, they’re sure to satisfy your sweet tooth.
- Perfect for gatherings: Whether it’s a family get-together or a potluck, these pie bombs are always a hit!
- Fun to eat: Their bite-sized nature makes them an enjoyable treat for everyone.
Serving Suggestions
Now that you’ve got your Blueberry Pie Bombs ready to enjoy, let’s talk about pairing them up for the ultimate experience! These little gems are delightful on their own, but if you’re looking to elevate your dessert game, here are a few ideas:
- Serve them warm with a scoop of vanilla ice cream for a classic combo that just can’t be beat! The creamy ice cream melts into the warm filling—heavenly!
- Drizzle with a bit of caramel or chocolate sauce for an extra layer of sweetness. Who doesn’t love a little drizzle, right?
- Pair with a dollop of freshly whipped cream or even some whipped topping for a light and fluffy contrast.
- For a refreshing twist, enjoy alongside a scoop of lemon sorbet. The tartness complements the sweetness of the blueberries beautifully!
- Pair with a warm cup of coffee or tea to balance out the sweetness, making for a cozy afternoon treat.
No matter how you choose to enjoy them, these Blueberry Pie Bombs are sure to be a hit!
Storage & Reheating Instructions
To keep those delicious Blueberry Pie Bombs fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you want them to last longer, just pop them in the fridge, where they’ll stay good for about a week. Just make sure they’re completely cooled before sealing them up!
When it comes to reheating, I recommend using the oven to maintain that flaky crust. Preheat your oven to 350°F (175°C) and place the pie bombs on a baking sheet. Heat them for about 10 minutes, or until they’re warmed through. This way, you’ll enjoy that comforting, fresh-out-of-the-oven taste all over again!
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Blueberry Pie Bombs: 5 Reasons to Love This Sweet Treat
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious blueberry pie bites with a flaky crust.
Ingredients
- 2 cups fresh blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 package pie crusts (2 crusts)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix blueberries, sugar, cornstarch, and lemon juice.
- Roll out pie crusts and cut into circles.
- Place a spoonful of blueberry mixture in the center of each circle.
- Fold the crust over and seal the edges.
- Brush with egg wash.
- Bake for 20-25 minutes until golden brown.
Notes
- Serve warm or at room temperature.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie bomb
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Blueberry Pie Bombs, dessert, berries, baking