Delicious Blueberry Pie Bombs Irresistible Sweet Treats
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Author:jamal
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Description
Irresistible sweet treats our Blueberry Pie Bombs pack explosive flavor in every bite Discover this delicious dessert for your next craving
Ingredients
Scale
1 cup fresh or frozen blueberries
1/2 cup granulated sugar (can substitute with coconut sugar)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch (or arrowroot powder if gluten-free)
1 package refrigerated pie crusts (or homemade)
1 egg (for egg wash; use a flax egg for vegan option)
1 tablespoon milk (or almond milk for dairy-free)
Pinch of salt
Instructions
In a medium saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and pinch of salt. Over medium heat, stir gently until the mixture begins to bubble and thicken, about 5-7 minutes.
While your filling cools, roll out your refrigerated pie crusts on a floured surface.
Using a cookie cutter or a small bowl, cut out circles from the pie crust. Place about a tablespoon of blueberry filling in the center of each circle.
Fold the dough over the filling to create half-moons or bring the edges together to form a pocket. Pinch the edges firmly to seal.
Preheat your oven to 400°F (200°C). Whisk together the egg and milk for the egg wash. Brush the tops of each pie bomb generously with the mixture.
Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and flaky.
Once baked, let the Blueberry Pie Bombs cool on the baking sheet for a few minutes before transferring to a wire rack.
