Bursting with sweet, juicy blueberries wrapped in flaky puff pastry, these Blueberry Pie Bombs are the perfect little handheld dessert. Easy to make and even easier to enjoy, they’re great for parties, snacks, or when you’re craving a quick sweet treat.

Why You’ll Love This Recipe

• Mini pies that are simple, fun, and delicious.

• Made with store-bought puff pastry for convenience.

• Juicy blueberry filling with a touch of lemon for brightness.

• Perfect for snacking, gifting, or serving at gatherings.

Ingredients

• 1 cup fresh blueberries

• 1/4 cup granulated sugar

• 1 tablespoon cornstarch

• 1/2 teaspoon lemon zest

• 1 teaspoon lemon juice

• 1 teaspoon vanilla extract

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

• Powdered sugar, for dusting (optional)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 9 servings
Nutrition (per serving): ~210 kcal

Directions

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Make the Filling

In a small bowl, mix blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract until coated.

Step 3: Prepare the Pastry

Roll out puff pastry and cut into 9 equal squares.

Step 4: Fill and Shape

Place a spoonful of blueberry filling in the center of each square. Fold into a triangle or rectangle, then press edges with a fork to seal.

Step 5: Egg Wash

Arrange pastries on the prepared baking sheet. Brush each with beaten egg for a golden crust.

Step 6: Bake

Bake for 20–25 minutes, until puffed and golden brown.

Step 7: Cool and Serve

Let cool slightly. Dust with powdered sugar if desired before serving.

Tips & Variations

• Berry Swap: Try raspberries, blackberries, or strawberries instead of blueberries.

• Extra Sweetness: Add a drizzle of glaze made with powdered sugar and milk.

• Make It Savory: Skip the sugar and fruit, and fill with cheese or spinach for a savory twist.

• Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, but don’t thaw them first. Use directly from frozen and add 1 extra teaspoon of cornstarch.

Can I make these ahead of time?
Yes! Assemble and freeze unbaked bombs on a tray, then bake straight from frozen, adding 5 minutes to the bake time.

Why is my filling leaking out?
This can happen if too much filling is added or edges aren’t sealed tightly. Use a fork to press well.

Do they need to be refrigerated?
Not right away. They’re fine at room temperature for 1–2 days, but for longer storage, refrigerate.

Final Thoughts

Blueberry Pie Bombs are flaky, fruity, and absolutely irresistible. Whether you enjoy them warm out of the oven or later as a snack, these little pies are sure to become a go-to favorite in your kitchen.