There’s something about the smell of warm, golden pastry filled with fruity goodness that instantly makes your home feel cozy and inviting. These 4-Ingredient Blueberry Pie Bombs are the perfect bite-sized treats that come together so easily, they might just become your new go-to dessert. Whether you’re whipping up a quick weeknight indulgence, preparing for a potluck, or just craving the sweet-tart combination of blueberries and flaky pastry, this recipe is guaranteed to impress.

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Imagine biting into a crisp and buttery exterior, only to be greeted by a warm burst of juicy blueberries inside. These little pie bombs are a delightful twist on traditional pies – portable, portion-controlled, and packed with flavor. They also remind me of summers spent picking fresh blueberries with family, our fingers stained purple from tasting more than we gathered. The simplicity of this recipe, paired with the nostalgic comfort of blueberries, makes it one of my personal favorites.

Why You’ll Love This Recipe:

Super Simple: With just 4 ingredients, you don’t need a fully stocked pantry to pull this off.
Quick to Make: These come together in under 30 minutes, perfect for last-minute dessert needs.
Kid-Friendly: A great recipe to make with little ones – they’ll love sealing the dough and adding their own flair.
Customizable: While we’re using blueberries here, you can easily swap in your favorite pie fillings.

Ingredients You’ll Need:

1 can refrigerated biscuit dough (8 biscuits)
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1/2 cup powdered sugar (for dusting or glazing)

How to Make Blueberry Pie Bombs:

Step-by-Step Instructions:

Preheat the Oven and Prep Your Tools
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to ensure your pie bombs don’t stick. I find that parchment paper works best because it also makes cleanup a breeze.
Prepare the Dough
Take the biscuit dough out of the can and separate the biscuits. Flatten each biscuit into a small circle, about 4-5 inches in diameter. You can do this with your hands or use a rolling pin for a more even surface.
Add the Filling
Place a small handful of blueberries (about 6-8) in the center of each flattened biscuit. Sprinkle about 1/2 teaspoon of granulated sugar over the blueberries. The sugar will help enhance the natural sweetness of the fruit as it bakes.
Seal the Pie Bombs
Carefully pull the edges of the dough up and over the blueberries, pinching them together at the top to form a sealed ball. Be sure there are no gaps or holes in the dough, as this will prevent the filling from leaking out during baking.
Bake Until Golden
Arrange the sealed pie bombs seam-side down on the prepared baking sheet, leaving about an inch of space between each one. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the pastry is cooked through.
Dust or Glaze (Optional)
Once the pie bombs are baked and slightly cooled, dust them with powdered sugar for a classic touch. If you prefer a glaze, mix powdered sugar with a few teaspoons of milk until it reaches a drizzle-able consistency, then drizzle over the tops.
Serve and Enjoy
Serve warm for the ultimate gooey blueberry experience, or enjoy them at room temperature for a quick snack. These are perfect on their own, but pairing them with a scoop of vanilla ice cream takes them to a whole new level.

Helpful Tips:

Seal Tightly: Double-check that the dough is pinched together tightly to avoid leaks during baking.
Berry Options: While blueberries are the star of this recipe, you can use other fruits like diced strawberries, raspberries, or even cherries.
Make It Fancy: Brush the tops of the pie bombs with melted butter before baking for extra golden color and a richer flavor.
Frozen Berries: If using frozen blueberries, there’s no need to thaw them first – just add them straight to the dough.

Recipe Details:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pie bombs
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes:

These pie bombs are best enjoyed fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in a 300°F oven for a few minutes to refresh their flakiness.
If you like a hint of cinnamon, sprinkle a little into the sugar before adding it to the blueberries.

Nutritional Information:

Per pie bomb:

Calories: 180
Carbs: 26g
Fat: 6g
Protein: 2g
Sugar: 10g

Frequently Asked Questions:

Can I make these ahead of time?
Yes! You can assemble the pie bombs a few hours before baking and keep them covered in the refrigerator. Just bake them when you’re ready to serve.

What other fillings can I use?
This recipe works well with any pie filling. Try apple, peach, or cherry for a fun twist. You could even experiment with chocolate chips and marshmallows for a s’mores-inspired version.

Can I freeze these?
Yes! Once baked, let the pie bombs cool completely, then store them in an airtight container or freezer bag. Reheat them in the oven before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other quick and fruity treats:

Conclusion:

These 4-Ingredient Blueberry Pie Bombs prove that delicious desserts don’t have to be complicated. With their flaky, golden exterior and sweet blueberry filling, they’re a crowd-pleaser for all occasions. So whether you’re looking to satisfy a quick craving or impress guests with minimal effort, this recipe is your answer. Give it a try – you’ll see how quickly they disappear!

Irresistible 4-Ingredient Blueberry Pie Bombs

Author: Charlotte B.

Print Recipe

Description

Ingredients

Scale

1 can refrigerated biscuit dough (8 biscuits)
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1/2 cup powdered sugar (for dusting or glazing)

Instructions

Preheat the Oven and Prep Your Tools
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to ensure your pie bombs don’t stick. I find that parchment paper works best because it also makes cleanup a breeze.
Prepare the Dough
Take the biscuit dough out of the can and separate the biscuits. Flatten each biscuit into a small circle, about 4-5 inches in diameter. You can do this with your hands or use a rolling pin for a more even surface.
Add the Filling
Place a small handful of blueberries (about 6-8) in the center of each flattened biscuit. Sprinkle about 1/2 teaspoon of granulated sugar over the blueberries. The sugar will help enhance the natural sweetness of the fruit as it bakes.
Seal the Pie Bombs
Carefully pull the edges of the dough up and over the blueberries, pinching them together at the top to form a sealed ball. Be sure there are no gaps or holes in the dough, as this will prevent the filling from leaking out during baking.
Bake Until Golden
Arrange the sealed pie bombs seam-side down on the prepared baking sheet, leaving about an inch of space between each one. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the pastry is cooked through.
Dust or Glaze (Optional)
Once the pie bombs are baked and slightly cooled, dust them with powdered sugar for a classic touch. If you prefer a glaze, mix powdered sugar with a few teaspoons of milk until it reaches a drizzle-able consistency, then drizzle over the tops.
Serve and Enjoy
Serve warm for the ultimate gooey blueberry experience, or enjoy them at room temperature for a quick snack. These are perfect on their own, but pairing them with a scoop of vanilla ice cream takes them to a whole new level.

Notes

These pie bombs are best enjoyed fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in a 300°F oven for a few minutes to refresh their flakiness.
If you like a hint of cinnamon, sprinkle a little into the sugar before adding it to the blueberries.