Imagine biting into a flaky, buttery crust only to get hit with a burst of sweet, juicy blueberries. No forks, no plates, just pure handheld bliss. These blueberry pie bombs take everything you love about pie and shrink it into a snackable explosion of flavor.
Perfect for lazy bakers, last-minute cravings, or when you need to bribe your kids (or spouse). Ready to make dessert the easiest part of your day? Let’s go.
Why This Blueberry Pie Bombs Recipe Works
These blueberry pie bombs are stupidly simple but taste like you spent hours in the kitchen.
Store-bought crescent roll dough does the heavy lifting, and the filling? Just blueberries, sugar, and a splash of lemon juice. No fancy techniques, no weird ingredients—just quick, delicious results.
Plus, they’re portable. Pie on the go? Yes, please.
Ingredients You’ll Need
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup fresh or frozen blueberries (thawed if frozen)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp melted butter
- 1 tbsp coarse sugar (for topping)
Step-by-Step Instructions
Preheat your oven to 375°F (190°C).
Mix the filling: In a bowl, toss blueberries, sugar, lemon juice, and cornstarch until the berries are coated.
Unroll the dough: Separate the crescent rolls into triangles. Pro tip: Don’t let them stick together, or you’ll rage-quit baking.
Fill ‘em up: Spoon a small amount of blueberry mixture onto the wide end of each triangle. Fold the dough over the filling and seal the edges tightly.
Brush and sprinkle: Place the bombs on the baking sheet, brush with melted butter, and sprinkle with coarse sugar for that fancy crunch.
Bake for 12–15 minutes until golden brown.
How to Store These Bad Boys
Store leftovers (ha, as if) in an airtight container at room temp for 2 days or in the fridge for 5 days. Reheat in the oven or toaster for 5 minutes to revive the flakiness. Freezing?
Wrap them individually and freeze for up to 3 months. Thaw and reheat before serving.
Why You’ll Love This Recipe
Besides being ridiculously easy, these pie bombs are versatile. Swap blueberries for apples, cherries, or even chocolate chips.
They’re also kid-friendly—let them help assemble for a fun kitchen activity. Plus, they’re portion-controlled. Okay, who are we kidding?
You’ll eat three. But at least they’re small.
Common Mistakes to Avoid
- Overfilling: Too much filling = explosive leaks. Stick to 1–2 tsp per bomb.
- Not sealing edges: Gaps = blueberry lava everywhere.
Press the dough firmly.
- Skipping the cornstarch: Without it, you’ll get a runny filling. Science matters.
Alternatives to Mix It Up
Bored of blueberries? Try these twists:
- Apple cinnamon: Swap blueberries for diced apples + ½ tsp cinnamon.
- Cherry cheesecake: Use cherry pie filling and add a dollop of cream cheese.
- Savory option: Skip the sugar, fill with cheese and ham.
Boom, dinner.
Blueberry Pie Bombs
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup fresh or frozen blueberries thawed if frozen
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon melted butter
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix blueberries, sugar, lemon juice, and cornstarch until the berries are well coated.
- Unroll the crescent roll dough and separate it into triangles.
- Place a small spoonful of the blueberry mixture on the wide end of each triangle.
- Fold the dough over the filling and seal the edges tightly.
- Place each filled crescent on the baking sheet. Brush with melted butter and sprinkle with coarse sugar.
- Bake for 12–15 minutes until golden brown. Let cool for 5 minutes before serving.
Notes
Nutrition
FAQs About Blueberry Pie Bombs
Can I use pie crust instead of crescent dough?
Absolutely. Use a rolled-out pie crust cut into squares. Seal like mini turnovers.
Flakier, but slightly more work.
Can I make these ahead of time?
Yes! Assemble, freeze unbaked, and bake straight from frozen. Add 2–3 extra minutes to the bake time.
Why did my filling leak everywhere?
You either overfilled or didn’t seal the edges well.
Or both. It’s okay—we’ve all been there.
Can I use frozen blueberries?
Yep, just thaw and drain excess liquid first. Frozen berries release more juice, so maybe add an extra pinch of cornstarch.
Final Thoughts
These blueberry pie bombs are the dessert equivalent of a mic drop.
Minimal effort, maximum payoff. Whether you’re impressing guests or just treating yourself, they’re a guaranteed win. Now go forth and conquer dessert—one bomb at a time.
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Let’s make cooking easier, together—one delicious bite at a time.
