Ingredients
- 1 can refrigerated biscuit dough (8 pieces)
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
- Cook over medium heat for 5–7 minutes until thickened, then let cool.
- Flatten each biscuit into a 3–4 inch round.
- Place a spoonful of blueberry filling in the center of each.
- Fold dough over filling and seal edges to form a ball.
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Place balls seam-side down and brush with melted butter.
- Bake for 12–15 minutes until golden brown.
- Mix powdered sugar and milk to create glaze.
- Drizzle glaze over warm pie bombs and serve.
Notes
- Do not overfill to prevent leakage.
- Ensure filling is cooled before assembling.
- Use canned pie filling for convenience.
- Try different berries or add cream cheese for variation.
- Air fry for a crispier texture.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Reheat in oven for best texture.
- Dust with powdered sugar instead of glaze if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie bomb
- Calories: 180
- Sugar: 10g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg
