Blueberry Pie Bombs

A fun, hand-held twist on classic blueberry pie: flaky pockets of buttery pastry filled with sweet-tart blueberry pie filling, baked until golden and finished with a sprinkle of sugar. They’re great for parties, picnics, or whenever you want pie that’s portable. Makes about 12–16 bombs depending on size.

Ingredients

• 1 (17.3 oz) package store-bought puff pastry (2 sheets), thawed in the fridge

• 2 cups fresh or frozen blueberries (if frozen, don’t thaw)

• ¼ cup granulated sugar

• 2 tablespoons cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest (optional but brightens flavor)

• ¼ teaspoon ground cinnamon (optional)

• Pinch of salt

• 1 teaspoon vanilla extract

• 1 large egg + 1 tablespoon water (egg wash)

• Coarse sugar (turbinado) or extra granulated sugar for sprinkling

• Powdered sugar for dusting (optional)

Equipment

• Baking sheet(s) lined with parchment paper

• Rolling pin (optional)

• Small bowl for egg wash

• Spoon and small saucepan or microwave-safe bowl for warming filling (optional)

• Pastry brush, fork, and biscuit or cookie cutter (about 3–4 inch rounds) or knife

Blueberry Filling (quick stovetop)

1. In a small saucepan combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt.

2. Cook over medium heat, stirring, until the berries release juices and mixture thickens — about 4–6 minutes for fresh berries (a bit longer for frozen).

3. Stir in vanilla. Remove from heat and cool for 10–15 minutes until slightly thick but still scoopable. If you prefer a thicker filling, simmer a little longer; for a looser filling, stop earlier. (You can also microwave the mixture in 30-second bursts, stirring between, until thickened.)

Tip: For a truly quick route, use 1¼ cups blueberry pie filling from a jar and stir in lemon zest and a teaspoon of cornstarch if it’s watery.

Assembly & Baking

1. Preheat the oven to 400°F (200°C). Line baking sheets with parchment.

2. On a lightly floured surface, gently roll each puff pastry sheet just to smooth seams (don’t overwork). Cut into 6–8 rounds per sheet using a 3–4 inch cutter or cut into 12 squares (3×3 inch) for smaller bombs. You should get about 12–16 pieces total.

3. Spoon about 1 to 2 tablespoons of cooled blueberry filling into the center of half the pastry pieces, leaving a ¼–½ inch border. Don’t overfill — steam needs space.

4. Brush the border lightly with water or a little beaten egg to help seal. Place a second pastry piece over each filled piece. Press edges together and crimp with a fork to seal. Use a small knife to cut a couple of tiny vents on top so steam can escape.

5. Transfer to prepared baking sheet(s). Brush each bomb with egg wash and sprinkle with coarse sugar.

6. Bake in the preheated oven 16–22 minutes, until the pastry is puffed and deeply golden. Smaller bombs finish sooner; watch closely the last 5 minutes.

7. Remove to a rack and cool 10 minutes. Dust with powdered sugar if desired and serve warm or at room temperature.

Serving & Storage

• Serve warm with vanilla ice cream or a dollop of whipped cream. They’re excellent room temperature for picnics.

• Store leftover bombs in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days (reheat in a 325°F/160°C oven 8–10 minutes to refresh the pastry). Freeze cooled, baked bombs in a single layer then transfer to a bag for up to 1 month; reheat from frozen at 350°F (175°C) about 12–15 minutes.

Variations & Tips

• Cheesy twist: Add a teaspoon of cream cheese to the filling for a blueberry–cream cheese pocket.

• Spice it up: Swap cinnamon for cardamom or include a splash of bourbon for grown-up flavor.

• Mini version: Use a smaller cutter to make bite-sized bombs — adjust baking time (10–14 minutes).

• Seal options: For a rustic look, fold corners into a pouch instead of double-layer sealing.

• Prevent sogginess: Thoroughly cool the filling before assembling; if it’s too liquid the pastry can get soggy.