Blueberry Pie Bombs
Flaky, buttery, handheld blueberry pies made with crescent roll dough and a sweet berry filling. No fuss, no forks—just snack-sized explosions of deliciousness.
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
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven or toaster for 5 minutes. Freeze individually for up to 3 months—thaw and reheat before serving. Try alternative fillings like apple cinnamon, cherry cheesecake, or savory cheese and ham.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 240mgPotassium: 40mgFiber: 1gSugar: 9gVitamin A: 150IUVitamin C: 4mgCalcium: 10mgIron: 1.1mg
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