Blueberry Pie Bombs — big, buttery, fruity treat
Sweet, portable little parcels of blueberry pie magic — a tender pocket of flaky pastry wrapped around a bright, jammy blueberry filling. They’re perfect for brunch, parties, gifts, or just because you’re craving pie in palm-sized form. Below is a generous, fully detailed recipe with history, formation/assembly guidance, multiple methods (baked, air‑fryer, and quick skillet), troubleshooting tips, scaling info, and affectionate serving ideas for “lovers” of blueberries and pie.
History (short & tasty)
Handheld pies and filled pastry pockets — from Cornish pasties to empanadas — have existed for centuries as portable meals. The modern idea of a mini fruit pie or “pie bomb” — a sealed, single‑serving pie that’s often fried or baked — evolved from snackable turnovers and hand‑held pastries. Blueberries, native to North America and a favorite in early American desserts, pair perfectly in single‑serve formats: the intense, reduced filling gives that classic “pie” flavor without needing a whole pie tin.
Yield
Makes about 24 small pie bombs (2–2½ inch diameter) or 12 larger (3–3½ inch) depending on cutter size. Scales easily (see Scaling tips near the end).
Ingredients
Filling
- 4 cups fresh or frozen blueberries (if frozen, do not thaw completely)
- ¾ – 1 cup granulated sugar (start with ¾; increase to taste or for tart berries)
- 2 tbsp cornstarch (or 2½ tbsp for a firmer filling)
- 1 tbsp lemon juice (fresh)
- 1 tsp lemon zest (optional, but brightens)
- ½ tsp ground cinnamon (optional)
- ¼ tsp salt
- 1 tsp vanilla extract (optional)
Pastry (use ready-made or homemade)
Option A — Ready-made:
- 2 packages of refrigerated pie crusts (typically 2 crusts per package) — should yield ~24 rounds.
Option B — Homemade all‑buttery pastry (Flaky)
- 3 cups (375 g) all‑purpose flour
- 1 tsp salt
- 1 tbsp sugar (optional)
- 12 tbsp (170 g) cold unsalted butter, cubed
- 6–8 tbsp ice water (add 1 tbsp at a time until dough holds) (Chill dough at least 30 minutes.)
Finishing
- 1 large egg + 1 tbsp water for egg wash
- Coarse sugar or sanding sugar for sprinkling (optional)
- Melted butter for brushing (optional)
- Powdered sugar or glaze (optional)
Equipment
- Rolling pin
- Round cutter (2–3½ inch) or ramekin rim
- Baking sheet(s)
- Parchment paper or silicone mat
- Small saucepan (for filling)
- Spoon and spatula
- Pastry brush
- Fork or pastry crimper (optional)
Formation / Assembly (step‑by‑step — the heart of making “bombs”)
- Make the filling: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Heat over medium, stirring, until sugar dissolves and juices release. Bring to a gentle boil and cook ~2–4 minutes until mixture thickens and cornstarch is cooked. Remove from heat, stir in vanilla, cool to room temp. (For chunkier filling, mash only lightly; for smoother, break berries as they cook.)
- Prepare pastry: If using refrigerated crusts, unroll and relax 10 minutes. If using homemade, roll out on lightly floured surface to about 1/8–3/16″ thickness.
- Cut rounds: Use cutter to stamp out even rounds. Re-roll scraps as needed, but avoid overworking dough.
- Assembly: Place ~1–1½ teaspoons filling (small rounds) or 2–3 teaspoons (bigger rounds) in center of half the rounds. Brush edges with egg wash, top with second round, press edges to seal. Crimp edges with fork or twist edge decoratively. Poke 1–2 tiny vents to release steam.
- Finish: Brush with egg wash, sprinkle sugar. Place on parchment-lined sheet ~1″ apart.
- Bake: See Methods below.
Methods (three ways — choose your favorite)
Method A — Oven‑baked (classic, flaky) — preferred for best texture
- Preheat oven to 400°F (204°C).
- Bake on middle rack for 14–18 minutes (small) or 18–24 minutes (larger), until golden brown and filling bubbles through vents.
- Let cool 10 minutes before eating (filling is hot!). Optionally dust with powdered sugar or drizzle glaze.
Why this works: High initial temp sets the crust quickly so it stays flaky; the sealed packet steams the filling slightly but vents let excess moisture escape.
Method B — Air‑fryer (faster, crisp edges)
- Preheat air-fryer to 375°F (190°C).
- Arrange bombs in single layer, leaving space. Cook 8–12 minutes depending on size and model, turning halfway if your basket cooks unevenly. Check for golden brown. Lower times if using pre-cooked or frozen bombs.
Method C — Skillet‑fried (crisp, almost like a hand pie donut)
- Heat 1–1½ inches of neutral oil (vegetable, canola) to 350°F (175°C).
- Fry 2–3 minutes per side until golden. Drain on paper towel and toss in cinnamon sugar while warm.
- (This method yields a richer, crisp exterior; filling is very hot — exercise caution.)
Instructions (full timeline for baked method; follow when ready)
- Preheat and prepare sheet pans. Line with parchment.
- Make filling and cool (can be made a day ahead).
- Roll dough and cut rounds.
- Fill, seal, egg wash, sugar.
- Bake at 400°F until golden and bubbling.
- Cool 8–15 min, serve warm or room temp.
Tips, Troubleshooting & Variations
- Soggy bottom prevention: Blind-bake (briefly) is overkill here; instead, thicken filling well with cornstarch and avoid overfilling. Put bombs on a hot baking sheet to help bottom brown faster.
- If filling weeps: Use a bit more cornstarch or reduce the filling on each round. Thicken and cool filling fully before assembly.
- Freezing: Freeze assembled, unbaked bombs on a tray until firm, then transfer to a freezer bag. Bake from frozen — add 6–8 minutes to baking time and cover with foil halfway if browning too fast.
- Make-ahead filling: Keeps 3–4 days refrigerated, or 3 months frozen.
- Flavor swaps: Mix some chopped strawberries, or add a splash of liqueur (e.g., Grand Marnier) or 1 tbsp balsamic glaze for complexity. Add lemon curd instead of some sugar for tang.
- Vegan option: Use plant-based butter in crust and a plant milk + syrup wash instead of egg.
Scaling & Measurements
- To double: double everything. If making giant bombs, increase filling volume and enlarge cutter; baking time will increase.
- If you want exactly 48 small bombs, double pastry and filling quantities above.
Presentation & Lovers (two sections you asked for — for lovers of blueberry and pie)
For blueberry lovers
- Serve warm with a scoop of vanilla ice cream and a drizzle of warm lemon glaze (1 cup powdered sugar + 1–2 tbsp lemon juice + splash hot water).
- Garnish: extra fresh blueberries, lemon zest, and a mint sprig.
- Pairing: strong black coffee, Earl Grey tea, or a glass of sparkling rosé.
For pie lovers (and gift/grazing ideas)
- Box several cooled bombs in parchment, tie with ribbon for a lovely homemade gift.
- Put on a brunch platter with mini jams, clotted cream, and assorted pastries.
- Make a “bomb bar”: several fillings (apple cinnamon, cherry, peach) and plain rounds for guests to fill and bake.
Serving suggestions & lovestruck details
- Eat warm: the filling becomes delectably jammy and the crust is flaky.
- For romantic breakfasts: serve two bombs each with two spoons and a pot of coffee — add fresh cream and a small bowl of berries.
- For kid‑friendly snacks: cool fully, dust light powdered sugar, serve with milk.
Nutrition (approximate per small bomb)
Rough estimate for one small baked bomb: ~150–220 kcal depending on crust and quantity of sugar/butter. (This is an estimate; exact values depend on specific ingredients and sizes.)
Conclusion
Blueberry Pie Bombs are simple, adaptable, and endlessly charming — all the comfort of pie packaged into a hand-held treat. Whether you bake, air‑fry, or pan‑fry them, the keys are a well-thickened filling, a flaky pastry, and a good seal. Make a batch, share with lovers of breakfast and dessert, and keep a stash in the freezer for emergencies (read: sudden pie cravings).
Quick Recipe Card (condensed)
- Filling: 4 cups blueberries + ¾ cup sugar + 2 tbsp cornstarch + 1 tbsp lemon juice + pinch salt → cook & cool.
- Pastry: store-bought or homemade (3 cups flour + 12 tbsp butter + ice water).
- Assemble: fill rounds, seal, vent, egg wash.
- Bake: 400°F (204°C) — 14–18 min small / 18–24 min large.
- Serve warm with ice cream or glaze.
Want printable recipe cards, a scaled shopping list for a party, or a gluten‑free version? I can give that next — tell me which one and I’ll craft it right away. 🍇🥧✨