Step-by-Step Instructions
1. Prepare the Filling
In a bowl, gently mix the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt.
Let rest for 5–10 minutes until juices release and thicken.
2. Prepare the Dough
Unfold puff pastry on a lightly floured surface.
Roll into 10×10-inch squares if needed, then cut into 3-inch circles using a biscuit cutter or glass.
3. Assemble the Pie Bombs
Spoon 1½–2 teaspoons of filling into the center of each circle.
Brush edges with water or egg wash.
Fold over to form a half-moon, press edges firmly, and crimp with a fork.
Place on a parchment-lined baking sheet.
4. Bake
Brush tops with beaten egg and sprinkle with coarse sugar.
Bake at 400°F (200°C) for 18–22 minutes, until puffed and deeply golden.
Cool for 5–10 minutes before serving—the filling will be very hot.
Serving Ideas
☕ Enjoy warm with coffee or tea
🍨 Serve with vanilla ice cream or whipped cream
🎁 Package in a bakery box for gifting
🍯 Drizzle with lemon glaze or honey for extra indulgence
Make-Ahead & Storage
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Refrigerate: Unbaked bombs can be covered and chilled for up to 24 hours
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Freeze: Freeze unbaked bombs, then bake from frozen (add 3–5 minutes)
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Reheat: Warm in a 350°F oven for 8–10 minutes (avoid microwaving)
Frequently Asked Questions
Can I use other fruits?
Yes! Cherry, peach, apple, or mixed berries work well—just adjust sugar and starch.
Can I make them gluten-free?
Use gluten-free puff pastry such as Schär or Trader Joe’s.
No puff pastry available?
Crescent roll dough or pie crust scraps are great substitutes.
Why is my filling leaking?
Avoid overfilling and be sure the cornstarch is evenly mixed.
A Little Sweetness Goes a Long Way
Blueberry Pie Bombs aren’t just dessert—they’re comfort in miniature. Perfect for sharing, gifting, or enjoying straight from the pan, these flaky little pastries prove that the best treats don’t have to be big—just warm, buttery, and made with love 💙
Good pie doesn’t need a plate—just blueberries, pastry, and someone hungry.