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Ultra-Easy 4-Ingredient Blueberry Pie Bombs (Using Refrigerated Biscuit Dough)

A stack of warm Blueberry Pie Bombs dusted with cinnamon sugar, one cut open showing the rich blueberry filling.

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Make sweet, flaky, handheld blueberry pie bombs quickly using refrigerated biscuit dough. This simple recipe delivers the flavor of classic pie in a convenient, bite-sized format perfect for any occasion.

Ingredients

Scale
  • 1 (16.3 ounce) can refrigerated biscuit dough (10 biscuits)
  • 1 cup fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter
  • 1/2 cup cinnamon sugar mixture (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Open the can of biscuit dough and separate the 10 biscuits. Flatten each biscuit slightly with your hand or a rolling pin.
  3. In a small bowl, gently toss the blueberries with the granulated sugar.
  4. Place about 1 teaspoon of the sugared blueberries into the center of each flattened biscuit. Do not overfill.
  5. Fold the edges of the biscuit dough up and over the filling, pinching the seams tightly to seal the dough completely, forming a ball. Ensure the seal is tight to prevent leakage.
  6. Dip each sealed dough ball into the melted butter, coating it entirely.
  7. Roll the butter-coated ball immediately in the cinnamon sugar mixture until fully coated.
  8. Place the coated balls onto the prepared baking sheet, leaving about 2 inches between them.
  9. Bake for 10 to 14 minutes, or until the pie bombs are golden brown and puffed.
  10. Remove from the oven and let cool slightly before serving warm.

Notes

  • For an Air Fryer Blueberry Pie Bombs variation, arrange the coated bombs in a single layer in the air fryer basket. Cook at 350°F (175°C) for 6 to 8 minutes, flipping halfway through, until golden.
  • If using frozen blueberries, do not thaw them first.
  • For extra gooey filling, add 1 teaspoon of cream cheese to the center along with the blueberries before sealing.

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