Grandma’s Blueberry Pie Bombs
Makes: 12 mini pie bombs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 can (8-count) refrigerated biscuit dough (like Pillsbury Grands)
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 egg (for egg wash)
- 2 tbsp melted butter
- ¼ cup powdered sugar (for dusting)
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the filling: In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and vanilla. Cook over medium heat until thickened, about 5 minutes. Let cool.
- Prepare the dough: Flatten each biscuit round slightly.
- Fill & Seal: Place a spoonful of blueberry filling in the center of each dough round. Fold edges together and pinch tightly to seal, forming a ball.
- Bake: Place seam-side down on the baking sheet. Brush with egg wash. Bake for 12-15 minutes or until golden brown.
- Finishing Touch: Brush with melted butter and dust with powdered sugar.
- Serve warm and enjoy!
