All the comfort of a warm blueberry pie—but wrapped into a golden, handheld treat you can enjoy in just a few bites. These Blueberry Pie Bombs deliver everything you love about classic pie: flaky, buttery pastry, juicy blueberry filling, and a subtle hint of lemon and cinnamon—all sealed into irresistibly crisp pockets.
Easy to make with store-bought dough and fresh or frozen blueberries, these little pastries are perfect for brunch spreads, desserts, bake sales, or edible gifts. Once they come out of the oven—sparkling with sugar and bursting with sweet berries—you’ll see why everyone asks for the recipe.
Why You’ll Love These Blueberry Pie Bombs
🫐 All the flavor of blueberry pie in a portable, mess-free form
🥣 Ready in under 45 minutes
💛 Crisp and flaky outside, warm and gooey inside
💸 Budget-friendly—under $7 for 12–16 bombs
🌾 Naturally nut-free and easy to make gluten-free
Ingredients
Makes 12–16 pie bombs
For the Blueberry Filling
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2 cups (300 g) fresh or frozen blueberries (do not thaw if frozen)
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3 tablespoons granulated sugar
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1 tablespoon cornstarch (or tapioca starch)
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1 teaspoon lemon juice
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¼ teaspoon cinnamon (optional)
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Pinch of salt
For the Dough & Finish
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1 package (17.3 oz) refrigerated puff pastry sheets (2 sheets)
(or crescent roll dough for a softer texture) -
1 egg, beaten (for egg wash)
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Coarse sugar (such as turbinado), for sprinkling
Helpful Tips for Perfect Pie Bombs
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Toss blueberries with cornstarch to thicken juices and prevent leaks
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Keep the dough cold for easier handling and flakier layers
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Seal edges tightly—crimp with a fork to stop filling from escaping
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