BLUEBERRY PIE BOMBS

Flaky, Juicy, Golden Pastry Bites Bursting with Warm Blueberry Filling — The Ultimate Handheld Dessert

There are desserts that impress. And then there are desserts that completely steal the show — simple to make, stunning to look at, and so delicious you’ll swear they came from a bakery.

Blueberry Pie Bombs fall firmly into that second category.

Crispy on the outside, soft and fruity on the inside, these bite-sized treats combine everything you love about a homemade blueberry pie — the bubbling fruit, the sweet tang, the buttery pastry — without needing hours in the kitchen. They’re one of the most beloved easy-dessert recipes online, and for good reason:

✔ Ready in 15–20 minutes
✔ Uses canned biscuits, puff pastry, or crescent dough
✔ Air fryer or oven-friendly
✔ Perfect for parties, brunch, snacks, and holidays
✔ Taste like mini deep-fried fairground pies
✔ Shockingly simple

In this 2000-word complete guide, you’ll learn:

How to make perfect Blueberry Pie Bombs
Dough options
Fresh vs canned blueberries
The secret to a golden exterior
How to prevent leaking
Step-by-step instructions
Air fryer vs oven methods
Variations (apple, cherry, lemon, Nutella, cheesecake)
Glazes, toppings, and dips
Storage & reheating
Troubleshooting
A full printable-style recipe at the end

Let’s get into this fruit-filled magic.

SECTION 1 — WHAT ARE BLUEBERRY PIE BOMBS?

Blueberry Pie Bombs are small, enclosed pastries filled with blueberry pie filling and cooked until golden and slightly crispy. Think of them as:

Mini hand pies
Doughnut holes filled with pie
Popable fruit pastries
The easiest dessert “bombs” ever

They’re typically made using:

Canned biscuits (like Pillsbury) — most common
Crescent roll dough — lighter and flakier
Puff pastry — fancy, bakery-style
Homemade dough — if you want full control

Once wrapped around the filling, they’re baked or air fried, then either dusted with sugar, rolled in cinnamon sugar, or glazed.

When you bite into one, you get:

🥄 A warm gush of blueberry filling
🍞 A tender, flaky, golden crust
✨ A sugary finish

It’s the perfect blend of comfort and creativity.

SECTION 2 — INGREDIENTS AND HOW TO CHOOSE THEM

1. Dough Options

Canned Biscuit Dough (Best Choice)

Fluffy, soft interior — crispy outside.
Holds filling well and doesn’t leak easily.

Choose homestyle biscuits, not flaky layers.

Crescent Dough

Stretchy, buttery, slightly sweet.
Creates more of a croissant-like pastry.

Puff Pastry

The fanciest version — ultra crisp and flaky.
Requires slightly more sealing but tastes amazing.

2. Blueberry Filling

Canned Blueberry Pie Filling (Easiest & Most Reliable)

You get soft berries + thick syrup, perfect consistency.

Fresh Blueberries

Boil with sugar + cornstarch:

2 cups blueberries
¼ cup sugar
1 ½ tbsp cornstarch
1 tbsp lemon juice

Homemade filling is brighter in flavor.

Frozen Blueberries

Use like fresh, but increase cornstarch slightly.

3. Fat for Cooking

You need either:

Melted butter
Spray oil
Or deep-frying oil (if you want carnival-style)

Butter gives best flavor, cooking spray gives best crispness.

4. Sugars & Toppings

Choose one or mix:

Cinnamon sugar
Powdered sugar
Vanilla glaze
Lemon glaze
Cream cheese drizzle
Plain sugar

Cinnamon sugar + fried pie bombs = addictive.

SECTION 3 — FULL RECIPE (DETAILED, 2000-WORD VERSION)

INGREDIENTS

For the Pie Bombs

1 can (8–10 pieces) refrigerated biscuit dough
1 cup blueberry pie filling
½ tsp cinnamon (optional inside)
1 tsp lemon zest (optional, recommended)
3 tbsp melted butter

For Cinnamon-Sugar Coating

½ cup granulated sugar
1 tbsp cinnamon
OR

For Glaze

1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla
Optional: 1 tsp lemon juice for brightness

STEP BY STEP INSTRUCTIONS

Step 1 — Prepare Your Station

These cook fast, so set everything up:

Dough pieces separated
Blueberry filling scooped (small spoon or teaspoon)
Baking sheet ready
Bowl of melted butter
Cinnamon sugar mixed

This keeps the process smooth and clean.

Step 2 — Flatten the Dough

Take each biscuit and gently press into a circle 4–5 inches wide.

Tip: Don’t roll with a rolling pin — stretching by hand preserves structure.

Step 3 — Add the Filling

Place 1 tablespoon of blueberry pie filling in the center.

Avoid overfilling — too much causes leaking.

Optional inside flavor boosters:

A pinch of cinnamon
A dab of cream cheese
A few fresh blueberries
A dot of lemon curd

Step 4 — Seal the Bombs

Pull edges upward like a little pouch.

Pinch tightly.
Then roll between palms gently to smooth seam.

Important:
If the seam is visible, it must be facing downward while cooking.

Step 5 — Brush or Spray

Coat lightly with melted butter or cooking spray.

This helps browning and crisping.

COOKING METHODS

OPTION 1 — AIR FRYER (Best Method)

Why air fryer works best:

Even browning
Crispy outside, soft inside
Fast, no oil needed

Instructions:

Preheat air fryer to 360°F (182°C)
Place bombs seam-side down
Cook 7–9 minutes, flipping halfway

Remove when golden brown.

OPTION 2 — OVEN (Great for Large Batches)

Instructions:

Preheat oven to 375°F (190°C)
Bake 13–16 minutes
Brush with butter halfway for extra color

OPTION 3 — DEEP FRYING (Carnival Style)

Not necessary, but heavenly.

Instructions:

Heat oil to 350°F (175°C)
Fry 2–3 minutes until deep golden

Drain on paper towels.
Roll in cinnamon sugar immediately.

POST-COOK COATINGS

1. Cinnamon Sugar (Classic)

Roll warm pie bombs in cinnamon-sugar mix.

Perfect for fried or air-fried versions.

2. Powdered Sugar

Dust generously using a fine sieve.

3. Vanilla or Lemon Glaze

Drizzle over warm bombs.

Creates a donut-shop style dessert.

4. Cream Cheese Drizzle

Mix cream cheese + powdered sugar + milk.
Heavenly with blueberry.

SECTION 4 — HOW TO AVOID COMMON MISTAKES

1. Leaking Filling

Happens when:

Dough not sealed well
Too much filling
Thin dough
Wrong dough type

Fix:
Pinch seams VERY well.
Use 1 tbsp filling max.

2. Undercooked Centers

Bake longer at lower temperature.
Overcrowding also slows cooking.

3. Dough not browning

Brush with butter or spray oil.

4. Tough or dry texture

Occurs when:

Cooked too long
Dough rolled too thin
Oven too hot

Keep bombs thick and cook at correct temp.

SECTION 5 — AWESOME VARIATIONS

1. Blueberry Lemon Pie Bombs

Add lemon zest and lemon glaze.

2. Cheesecake Pie Bombs

Add 1 tsp sweetened cream cheese inside.

3. Mixed Berry Pie Bombs

Combine:

Blueberry
Raspberry
Strawberry

4. Apple Pie Bombs

Use apple pie filling + cinnamon sugar.

5. Cherry Pie Bombs

Classic fair food flavor.

6. Nutella Pie Bombs

Swap filling for chocolate.

7. Blueberry Cream Cheese Danish Bombs

Use crescent dough, blueberry filling + cream cheese.

SECTION 6 — DIPPING SAUCES

Serve with:

Vanilla frosting dip
Lemon icing
Warm blueberry syrup
Honey butter
Maple glaze
Whipped cream
Ice cream

A small cup of vanilla yogurt also works for a lighter twist.

SECTION 7 — SERVING IDEAS

These are perfect for:

Breakfast or brunch
Dessert platters
Kids’ parties
Tea parties
Christmas, Easter, Thanksgiving
Summer BBQs
Potlucks

Serve warm for full impact.

SECTION 8 — STORAGE, REHEATING, FREEZING

Storage

Keep in airtight container:

Counter: 1–2 days
Fridge: 5 days

Reheating

Air Fryer: 350°F for 2–3 minutes (best)
Oven: 300°F for 6–7 minutes
Microwave: 10–12 seconds (softens exterior)

Freezing

Freeze uncooked bombs on baking sheet.
Once solid, transfer to freezer bag.
Freeze for 3 months.

Cook from frozen:

Air fryer: 360°F for 12–14 minutes
Oven: 375°F for 20–22 minutes

SECTION 9 — COMPLETE RECIPE CARD (PRINTABLE STYLE)