Delicious blueberry-filled pastries that are easy to make and perfect for dessert.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:6 servings (2 pie bombs per serving) 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups fresh or frozen blueberries
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 package (16 ounces) refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Cook for about 5-7 minutes, stirring gently until the mixture is bubbly and thickened. Remove from heat and let it cool slightly.
Roll out one pie crust on a lightly floured surface. Use a round cutter or a glass to cut out circles about 4 inches in diameter. Repeat with the second pie crust. You should have about 12 circles.
Place about 1 tablespoon of the blueberry filling in the center of each circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for a decorative touch.
Place the pie bombs on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar.
Bake in the preheated oven for 15-20 minutes, or until golden brown.
Allow to cool for a few minutes before serving.
Notes
For a twist, try adding a teaspoon of almond extract to the filling for extra flavor.
You can also substitute the blueberries with other fruits like raspberries or peaches for a different taste.