Blueberry Pie Bombs

Here is a recipe for Blueberry Pie Bombs—a fun, handheld dessert that is like a mini, exploded blueberry pie. They are essentially warm, gooey blueberry filling wrapped in a flaky dough and baked or fried until golden.

Here are the two best ways to make them:

Option 1: Baked (Easy & Flaky)

This method uses canned biscuits for a quick and easy treat.

Ingredients:

• Filling:

  • 1 can (21 oz) Blueberry Pie Filling (or you can use homemade)

  • Optional: If using homemade, mix 2 cups fresh blueberries with ¼ cup sugar and 1 tbsp cornstarch.

• Dough:

  • 1 can (16.3 oz) Pillsbury Grands! Biscuits (the flaky layered kind)

• Topping:

  • ¼ cup butter, melted

  • ¼ cup granulated sugar mixed with 1 tsp cinnamon (Cinnamon Sugar)

Instructions:

1. Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Flatten Dough: Separate the 8 biscuits. Flatten each biscuit into a 4-inch circle using your fingers or a rolling pin. If they are very sticky, lightly flour your hands.

3. Fill: Place a heaping tablespoon of blueberry pie filling into the center of each dough circle. Try to avoid getting too much of the thick syrup on the edges, or they won’t seal well.

4. Seal: Gently gather the edges of the dough up and over the filling. Pinch the seams tightly to seal them completely, forming a ball. Make sure there are no gaps, or the filling will leak out.

5. Coat: Dip each ball into the melted butter, allowing excess to drip off. Then roll it in the cinnamon sugar mixture until fully coated. Place seam-side down on the prepared baking sheet.

6. Bake: Bake for 12–15 minutes, or until they are golden brown.

7. Cool: Let them cool on the baking sheet for at least 10 minutes before eating. Warning: The inside is lava-hot!

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Option 2: Fried (Crispy & Indulgent)

This method is more like a classic fried pie or doughnut hole.

Ingredients:

• Filling: 1 can blueberry pie filling

• Dough: 1 can (8 count) refrigerated biscuits (the smaller, regular ones work better for frying)

• Oil: Vegetable or canola oil, for frying (about 2 inches deep in your pot)

• Coating:

  • 1 cup powdered sugar

  • 2–3 tbsp milk (or water)

  • ½ tsp vanilla extract

Instructions:

1. Flatten and Fill: Follow steps 2 and 3 from the Baked recipe (flatten biscuits, add filling).

2. Seal: Pinch the dough tightly to seal. Roll them gently between your palms to make a smooth ball.

3. Heat Oil: In a deep pot or skillet, heat about 2 inches of oil to 350°F (175°C). Use a thermometer if you have one.

4. Fry: Carefully place 2–3 bombs into the hot oil (don’t overcrowd). Fry for 1–2 minutes per side, until they are puffed up and deep golden brown.

5. Drain: Remove with a slotted spoon and drain on a paper towel-lined plate.

6. Glaze: While they are still warm, whisk together the powdered sugar, milk, and vanilla to make a glaze. Drizzle over the bombs or dip them in.

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💡 Tips for Success:

• Seal Tightly: This is the most important step. If the blueberry filling touches the edges of the dough, it will create a steam vent and the bombs will burst open in the oil/oven.

• Homemade Shortcut: For a fancier version, use a sheet of puff pastry cut into 8 squares instead of biscuits.

• Serving Suggestion: Serve warm with a scoop of vanilla ice cream to catch the drips