Blueberry Pie Bombs
Yield: 16 pie bombs
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Description
Golden, bite-sized pastries filled with sweet blueberry pie filling, coated in cinnamon sugar, and baked until crisp outside and gooey inside. Perfect for parties, picnics, or an easy dessert anytime.
Ingredients
For the Pie Bombs
1 can (16.3 oz) refrigerated biscuit dough (8-count)
1 cup blueberry pie filling
1 tsp cinnamon
¼ cup granulated sugar
4 tbsp butter, melted
Optional Glaze
½ cup powdered sugar
1–2 tbsp milk or lemon juice
¼ tsp vanilla extract
Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roughly chop the blueberry pie filling and mix with cinnamon.
Prepare Coatings
In one bowl, mix sugar and cinnamon. In another, melt the butter.
Shape the Bombs
Separate biscuits and flatten each into a 4–5 inch round. Add 1 tsp filling to the center. Pinch edges tightly to seal and roll into a smooth ball.
Coat
Dip each ball in melted butter, then roll in cinnamon sugar. Place seam-side down on baking sheet, spaced apart.
Bake
Bake 15–20 minutes, until golden and puffed. Cool 5 minutes.
Glaze (Optional)
Whisk glaze ingredients and drizzle over slightly cooled pie bombs.
Notes
Do not overfill to prevent leaking.
Best served warm, but great at room temperatur