Description
Blueberry Pie Bombs are quick and easy pastries made with biscuit dough, stuffed with blueberry pie filling, and baked or air-fried until golden. These mini hand pies are bursting with sweet blueberry flavor and perfect for a snack, dessert, or party treat.
Ingredients
Scale
- 1 can (8-count) refrigerated biscuit dough (e.g., Pillsbury Grands)
- 1 cup blueberry pie filling
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Powdered sugar or icing for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C), or preheat air fryer to 350°F (175°C).
- Flatten each biscuit round into a 4-inch circle.
- Place 1 tablespoon of blueberry pie filling in the center of each dough circle.
- Carefully bring edges of dough up and around the filling to seal completely, pinching the seams together. Place seam-side down on a lined baking sheet or in the air fryer basket.
- Brush each dough ball with melted butter.
- In a small bowl, mix sugar and cinnamon, then sprinkle over the buttered bombs.
- Bake for 12–15 minutes (or air fry for 8–10 minutes) until golden brown and cooked through.
- Allow to cool slightly before garnishing with powdered sugar or icing if desired. Serve warm.
Notes
- Try other pie fillings like cherry, apple, or peach for variety.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake or Air Fry
- Cuisine: American
Nutrition
- Serving Size: 1 pie bomb
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg