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Blueberry Pie Bombs

Delicious pastry treats filled with a sweet blueberry filling, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups fresh blueberries Make sure they are clean and free of stems.
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
Pastry
  • 1 package puff pastry (2 sheets)
  • 1 large egg For the egg wash.
  • to taste Powdered sugar For dusting.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently and cook for 5-7 minutes until the blueberries begin to burst and the mixture thickens. Remove from heat and let cool.
  3. Roll out puff pastry sheets on a floured surface and cut each sheet into squares of approximately 4-5 inches.
  4. Place a generous tablespoon of blueberry filling in the center of each square.
  5. Fold the corners towards the center and pinch to seal, optionally crimping edges with a fork.
  6. Beat the egg and brush it over each pie bomb.
Baking
  1. Place the pie bombs on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
  2. Once baked, let them cool for a few minutes and then dust with powdered sugar before serving.

Notes

If using frozen blueberries, adjust the cornstarch amount and watch baking time closely. Store leftovers in an airtight container for 3-4 days or freeze for later use.