Blueberry Pie Bombs
Delicious, hand-held bites of blueberry pie with a flaky crust, perfect for any occasion.
Ingrédients
For the Filling
- 2 cups fresh blueberries Wash thoroughly
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Crust
- 1 package pie crusts (2 crusts) Store-bought or homemade
For Finishing
- 1 medium egg For egg wash
Instructions
Preparation
- Gather all ingredients and wash the fresh blueberries thoroughly.
Make the Filling
- In a mixing bowl, combine fresh blueberries, sugar, cornstarch, and lemon juice. Stir gently until well-coated and slightly thickened. Let sit while preparing the crusts.
Prepare the Crusts
- Unroll the pie crusts onto a floured surface. Roll out if needed and cut the dough into 4-inch circles.
Fill and Seal
- Place a spoonful of filling in the center of each dough circle. Fold over to create a half-moon shape and pinch edges tightly to seal.
Egg Wash
- In a small bowl, beat the egg to create an egg wash. Brush over each sealed pie bomb.
Bake
- Preheat the oven to 375°F (190°C). Place pie bombs on a lined baking sheet and bake for 20-25 minutes until golden brown.
Cool and Serve
- Let cool slightly on a wire rack before serving. Enjoy warm, at room temperature, or with whipped cream.
Notes
These pie bombs are perfect for brunch, picnics, and parties. Customize with alternative fruits or spices for variation.