4-Ingredient Blueberry Pie Bombs Recipe

Let me tell you, I’m not usually one for shortcuts in the kitchen. I love the process of baking, the aroma filling the house, the careful measurements, and the slow transformations. But sometimes, life gets busy, and the craving for something sweet hits hard. That’s when these 4-Ingredient Blueberry Pie Bombs came into my life, and honestly, they’ve been a game-changer. Initially, I was skeptical. Four ingredients? Could something that simple actually taste good? Boy, was I wrong. The first time I made these, it was for a last-minute family gathering. I needed a dessert, and I needed it fast. These pie bombs were the answer, and they were a hit. My kids devoured them, my husband raved about them, and even my usually dessert-snobby mother-in-law asked for the recipe! They are perfectly portioned, incredibly flavorful, and ridiculously easy to make. The combination of flaky, buttery crust and sweet, bursting blueberry filling is pure dessert magic. If you’re looking for a dessert that’s quick, impressive, and guaranteed to please, look no further. These 4-Ingredient Blueberry Pie Bombs are about to become your new go-to treat.

Ingredients

This recipe is all about simplicity, and that starts with the ingredient list. You only need four things to create these delightful blueberry pie bombs. Let’s break down each ingredient and why it’s essential for this recipe’s success:

1. Refrigerated Pie Crusts (2 boxes, typically 14.1 oz each): The foundation of our pie bombs, refrigerated pie crusts are the ultimate shortcut for achieving that classic flaky pie texture without the fuss of making crust from scratch. Using pre-made crusts not only saves time but also ensures consistency. Look for the kind that comes rolled up in a box, usually in the refrigerated dairy or baking section of your grocery store. Two boxes will typically yield enough crust for about 24 pie bombs, depending on how large you make them. We recommend using a good quality brand for the best flavor and flakiness. Generic brands will work in a pinch, but a slightly higher quality crust will elevate the final result. Make sure the crust is properly refrigerated until you are ready to use it, as this will make it easier to handle and roll out. If you’re feeling adventurous and want to experiment, you could even try using different flavors of refrigerated pie crust, such as a cinnamon-sugar crust for an extra layer of sweetness. However, for the classic blueberry pie bomb experience, the regular refrigerated pie crust is perfect.
2. Canned Blueberry Pie Filling (2 cans, typically 21 oz each): The star of the show, canned blueberry pie filling provides the sweet, juicy, and intensely blueberry flavor that makes these pie bombs so irresistible. Using canned filling is another fantastic shortcut that saves time and effort. It’s already perfectly sweetened, thickened, and bursting with blueberries. When choosing your canned blueberry pie filling, opt for a good quality brand with plenty of whole blueberries. Some brands are more syrupy than others, so look for one that appears to have a good balance of berries to sauce. You can also find different varieties of blueberry pie filling, such as wild blueberry or blueberry with lemon. While the standard blueberry filling is classic, feel free to experiment with these variations for a slightly different flavor profile. If you prefer a less sweet filling, you can even find “light” or “reduced sugar” versions of blueberry pie filling, although this might slightly alter the overall sweetness of the pie bombs. For this recipe, we are aiming for that classic, comforting blueberry pie flavor, so a standard, good quality canned blueberry pie filling is ideal.
3. Melted Butter (1/4 cup): Melted butter serves two crucial purposes in this recipe. First, it adds richness and flavor to the pie crust, helping it to brown beautifully and become even more flavorful as it bakes. Butter also contributes to the flakiness of the crust. Second, the melted butter acts as a “glue” to help seal the edges of the pie bombs, preventing the blueberry filling from leaking out during baking. Use unsalted butter for this recipe to control the overall saltiness. Melt the butter in a microwave-safe bowl or in a small saucepan over low heat. Be careful not to overheat or burn the butter. Once melted, let it cool slightly before brushing it onto the pie bombs. The melted butter is a simple but essential ingredient that elevates the flavor and texture of these pie bombs, ensuring a golden brown, flaky crust and a perfectly sealed, delicious blueberry filling.
4. Granulated Sugar (for sprinkling, optional): Granulated sugar is an optional but highly recommended ingredient that adds a touch of sweetness and sparkle to the tops of the pie bombs. Sprinkling sugar on top before baking creates a beautiful caramelized crust and adds a delightful textural contrast to the flaky pie crust and soft blueberry filling. The sugar also enhances the visual appeal of the pie bombs, giving them a professional, bakery-style finish. You can use regular granulated sugar, or for a slightly larger crystal and extra sparkle, try using coarse sugar or sanding sugar. If you prefer a less sweet dessert, you can omit the sugar, but we highly recommend including it for that extra touch of sweetness and visual appeal. A light sprinkle of sugar is all you need to take these pie bombs from simple to stunning.

Instructions

Making these 4-Ingredient Blueberry Pie Bombs is incredibly straightforward. Follow these step-by-step instructions for perfect pie bombs every time:

1. Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 375°F (190°C). This temperature is ideal for baking the pie bombs, ensuring the crust cooks through and becomes golden brown without burning. While the oven is preheating, prepare your baking sheet. Line a large baking sheet with parchment paper. Parchment paper is essential as it prevents the pie bombs from sticking to the baking sheet, making them easy to remove and clean up afterward. If you don’t have parchment paper, you can lightly grease the baking sheet with cooking spray, but parchment paper is highly recommended for the best results. Set the prepared baking sheet aside while you prepare the pie bombs.
2. Unroll Pie Crusts: Carefully remove the refrigerated pie crusts from their boxes. Unroll one pie crust at a time onto a lightly floured surface. A clean countertop or a large cutting board works well. Lightly flouring the surface prevents the pie crust from sticking as you unroll and work with it. If the pie crust is very cold, you may need to let it sit at room temperature for a few minutes to soften slightly, making it easier to unroll without tearing. Once unrolled, gently flatten out any creases or folds in the dough using your hands or a rolling pin. You want to create a relatively even surface for cutting out the pie bomb shapes.
3. Cut Circles from Pie Crust: Using a 3-inch round cookie cutter or a sharp knife, cut out circles from the unrolled pie crust. A 3-inch cutter is a good size for individual pie bombs, but you can adjust the size slightly depending on your preference. If you don’t have a round cookie cutter, you can use a drinking glass or a bowl as a template and cut around it with a knife. Try to cut the circles as close together as possible to minimize scraps and maximize the number of pie bombs you can make from each pie crust. After cutting out the circles from the first pie crust, repeat the process with the second pie crust. Gently gather any leftover pie crust scraps, reroll them, and cut out additional circles until you have used up as much of the dough as possible. You should aim to get around 24 circles from the two boxes of pie crust, but this may vary slightly depending on the brand and how efficiently you cut.
4. Fill Pie Crust Circles: Place a spoonful of canned blueberry pie filling in the center of each pie crust circle. Use about 1 to 1.5 teaspoons of filling per circle. Be careful not to overfill the circles, as this can cause the filling to leak out during baking and make the pie bombs messy. The goal is to have a generous but manageable amount of filling in each pie bomb. Distribute the blueberry pie filling evenly among all the pie crust circles. Make sure to get a good mix of blueberries and sauce in each spoonful of filling. If you find that your canned pie filling is very liquidy, you can drain off a little of the excess syrup before filling the pie bombs to prevent them from becoming soggy.
5. Fold and Seal Pie Bombs: Fold each pie crust circle in half to create a half-moon shape, enclosing the blueberry filling inside. Gently press the edges of the dough together to seal them. For extra security and a decorative touch, use a fork to crimp the edges of each pie bomb. Press the tines of the fork along the edge of the dough, creating a sealed and ridged border. This crimping not only helps to prevent the filling from leaking but also gives the pie bombs a more finished and professional look. Make sure the edges are well sealed to keep the filling contained during baking. Place the sealed pie bombs onto the prepared baking sheet, leaving a little space between each one.
6. Brush with Melted Butter and Sprinkle with Sugar (Optional): Once all the pie bombs are assembled and placed on the baking sheet, brush the tops of each pie bomb with melted butter. Use a pastry brush or a clean kitchen brush to evenly coat the tops of the pie bombs with the melted butter. This will help them to brown beautifully in the oven and add extra flavor. After brushing with butter, if desired, lightly sprinkle the tops of the pie bombs with granulated sugar. This adds a touch of sweetness, sparkle, and a slightly crunchy texture to the finished pie bombs. You can adjust the amount of sugar to your liking, or omit it altogether if you prefer a less sweet dessert.
7. Bake: Place the baking sheet with the pie bombs in the preheated oven. Bake for 15-20 minutes, or until the pie bombs are golden brown and the crust is cooked through. The baking time may vary slightly depending on your oven, so keep an eye on the pie bombs and check them after 15 minutes. They are done when the crust is nicely browned and the filling is bubbly and heated through. Be careful not to overbake the pie bombs, as this can make the crust dry.
8. Cool and Serve: Once the pie bombs are baked, remove the baking sheet from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling them slightly on the baking sheet helps them to firm up before you move them. Allow the pie bombs to cool completely before serving, as the blueberry filling will be very hot right out of the oven. These pie bombs are delicious served warm or at room temperature. They are perfect for a quick dessert, a party snack, or a sweet treat any time of day. Store any leftover pie bombs in an airtight container at room temperature for up to 3 days.

Nutrition Facts

(Per Serving – Estimated, based on typical ingredient values and recipe yield)

Please note that these are estimated nutrition facts and can vary based on specific brands of ingredients used and portion sizes. This is an approximate guide to give you an idea of the nutritional content per serving.

• Servings: Approximately 24 pie bombs (recipe yield may vary slightly)
• Serving Size: 1 pie bomb

Approximate Nutrition Information Per Serving (1 pie bomb):

• Calories: 150-180 kcal
• Total Fat: 8-10g
  • Saturated Fat: 4-5g
• Cholesterol: 15-20mg
• Sodium: 100-150mg
• Total Carbohydrates: 18-22g
  • Dietary Fiber: 1-2g
  • Sugars: 10-14g
• Protein: 1-2g

Important Considerations:

• These pie bombs are a dessert and should be enjoyed in moderation as part of a balanced diet.
• The calorie and sugar content can vary depending on the specific brand of pie filling and pie crust used. “Light” or “reduced sugar” pie filling options may lower the sugar and calorie count slightly.
• If you are following a specific dietary plan or have nutritional concerns, it’s always best to calculate the nutrition facts based on the exact ingredients you use and your portion sizes. You can use online nutrition calculators or food tracking apps to get more precise information.
• This recipe is not suitable for individuals with gluten sensitivities or allergies due to the wheat-based pie crust. However, gluten-free pie crust options may be available, although this would alter the “4-ingredient” aspect of the recipe.

Preparation Time

These 4-Ingredient Blueberry Pie Bombs are incredibly quick and easy to prepare, making them perfect for busy weeknights or last-minute dessert cravings.

• Prep Time: 15-20 minutes (This includes unrolling the pie crusts, cutting out circles, filling, and sealing the pie bombs)
• Cook Time: 15-20 minutes (Baking time in the oven)
• Total Time: 30-40 minutes (From start to finish, including preheating the oven and cooling time)

Time Breakdown:

• Active Time: Approximately 20-25 minutes of active hands-on time is required for this recipe. This includes the time you spend working with the dough, filling, and sealing the pie bombs.
• Inactive Time: Approximately 15-20 minutes of inactive time while the pie bombs are baking in the oven. During this time, you can relax, clean up your kitchen, or prepare any serving accompaniments you might want.

Tips for Speeding Up Preparation:

• Work Efficiently: Have all your ingredients and tools ready before you start. This will help you streamline the process and avoid unnecessary delays.
• Assembly Line Approach: Set up an assembly line for filling and sealing the pie bombs. Cut out all the circles first, then fill them all, and then seal them all. This is often faster than completing each pie bomb individually.
• Use Pre-Melted Butter: Melt the butter in advance or while the oven is preheating to save a few minutes.
• Minimal Cooling Time (If in a Rush): While it’s best to let the pie bombs cool completely for optimal texture, if you are in a hurry, you can serve them slightly warm after a brief cooling period. Just be mindful that the filling will be very hot.

Overall, the quick preparation and cook time make these 4-Ingredient Blueberry Pie Bombs a truly convenient and satisfying dessert option for any occasion.

How to Serve

These versatile Blueberry Pie Bombs can be served in a variety of ways, making them perfect for different occasions and preferences. Here are some delicious serving suggestions:

• Classic Warm with Vanilla Ice Cream:
  • This is a timeless and irresistible combination. Serve the pie bombs warm, fresh from the oven (or gently reheated), with a scoop of creamy vanilla ice cream.
  • The warmth of the pie bomb contrasts beautifully with the cold ice cream, creating a delightful temperature and textural experience.
  • The vanilla ice cream complements the sweet blueberry filling perfectly, enhancing the overall flavor.
• With a Dollop of Whipped Cream or Cool Whip:
  • For a lighter and slightly less rich option than ice cream, serve the pie bombs with a dollop of freshly whipped cream or store-bought Cool Whip.
  • The whipped cream adds a light and airy texture that contrasts nicely with the flaky crust and juicy filling.
  • You can also flavor your whipped cream with a touch of vanilla extract or cinnamon for an extra layer of flavor.
• Dusted with Powdered Sugar:
  • For a simple yet elegant presentation, dust the cooled pie bombs generously with powdered sugar.
  • The powdered sugar adds a touch of sweetness and a beautiful snowy white coating that enhances the visual appeal of the pie bombs.
  • This is a great option for a slightly less decadent serving style while still adding a touch of sweetness.
• Alongside Fresh Berries:
  • Enhance the blueberry flavor by serving the pie bombs with a side of fresh blueberries, raspberries, or strawberries.
  • The fresh berries provide a burst of freshness and acidity that balances the sweetness of the pie filling.
  • This is a visually appealing and flavorful way to serve the pie bombs, especially during berry season.
• As a Grab-and-Go Snack or Dessert:
  • These pie bombs are perfectly portable and make excellent grab-and-go snacks or desserts.
  • They are ideal for lunchboxes, picnics, potlucks, or anytime you need a sweet treat on the move.
  • Their individual portion size makes them easy to handle and enjoy without any mess.
• With a Light Glaze:
  • For an extra touch of sweetness and shine, drizzle a light glaze over the cooled pie bombs.
  • A simple glaze can be made by whisking together powdered sugar with a little milk or lemon juice until smooth.
  • You can also add a touch of vanilla extract or almond extract to the glaze for added flavor.
• Served with a Warm Beverage:
  • Enjoy the pie bombs alongside a warm beverage like coffee, tea, or hot chocolate for a cozy and comforting treat.
  • The warmth of the drink complements the sweetness of the pie bombs, making it a perfect combination for a relaxing afternoon or evening.

No matter how you choose to serve them, these 4-Ingredient Blueberry Pie Bombs are sure to be a crowd-pleaser. Their simple yet delicious flavor and versatile serving options make them a perfect dessert for any occasion.

Additional Tips for Perfect Pie Bombs

Want to take your 4-Ingredient Blueberry Pie Bombs to the next level? Here are five helpful tips to ensure perfect results every time:

1. Don’t Overfill the Pie Bombs: It’s tempting to pack in as much blueberry filling as possible, but resist the urge to overfill. Overfilling is the most common cause of filling leakage during baking. Stick to about 1 to 1.5 teaspoons of filling per pie crust circle. Overfilling can also make it difficult to properly seal the edges of the pie bombs, increasing the risk of bursting and messy baking. A moderate amount of filling ensures a balanced ratio of crust to filling and prevents any unwanted spills in the oven.
2. Ensure Pie Crust is Cold (But Not Too Cold): Working with cold pie crust is essential for achieving a flaky and tender texture. Cold butter in the dough creates steam as it bakes, resulting in those desirable layers of flakiness. However, the pie crust shouldn’t be too cold, as it can become brittle and difficult to roll out and work with without cracking. Take the pie crust out of the refrigerator just before you are ready to use it. If it feels very stiff, let it sit at room temperature for just a few minutes to soften slightly, making it easier to unroll and cut without tearing. If you find the dough is becoming too warm and sticky while you are working with it, you can briefly chill it in the refrigerator for a few minutes to firm it up again.
3. Crimp Edges Firmly to Prevent Leaks: Properly sealing the edges of the pie bombs is crucial for preventing the blueberry filling from leaking out during baking. After folding the pie crust circles in half, press the edges together firmly with your fingers. Then, use a fork to crimp the edges, pressing the tines of the fork all around the perimeter. This crimping not only creates a decorative edge but also provides an extra layer of sealing security. Take your time with this step and ensure the edges are tightly sealed all the way around each pie bomb. A well-crimped edge is your best defense against filling leakage and ensures a neat and tidy final product.
4. Bake Until Golden Brown, Not Just “Done”: Don’t underbake the pie bombs. Bake them until they are a beautiful golden brown color, not just until they look “done.” The golden brown color indicates that the crust is fully cooked through and has developed a nice flavor and texture. Underbaked pie crust can be pale, doughy, and less flavorful. Keep a close eye on the pie bombs during the last few minutes of baking and remove them from the oven when they reach a rich golden brown hue. The edges should be nicely browned, and the tops should have a slightly crisp appearance. Baking to a golden brown color ensures the best flavor and texture for your pie bombs.
5. Let Them Cool Slightly Before Serving (But Enjoy Warm): While it’s important to let the pie bombs cool slightly before serving, they are best enjoyed warm. Allow them to cool on the baking sheet for a few minutes after removing them from the oven before transferring them to a wire rack to cool further. This brief cooling period allows the filling to set slightly and prevents it from being scalding hot. However, don’t let them cool completely, as they are most delicious when still warm. The warm crust and slightly gooey blueberry filling create a delightful sensory experience. If you are serving them later, you can gently reheat them in a low oven or microwave for a few seconds to warm them up before serving.

FAQ Section

Got questions about making these 4-Ingredient Blueberry Pie Bombs? Here are answers to some frequently asked questions:

Q1: Can I use a different type of pie filling?

A: Absolutely! While blueberry pie filling is classic and delicious, you can definitely experiment with other canned pie fillings. Apple pie filling, cherry pie filling, or even peach pie filling would all work wonderfully in this recipe. You can also try using a combination of fillings for a unique flavor twist. Just ensure you use a canned pie filling that is already cooked and thickened for the best results. The beauty of this recipe is its simplicity and adaptability, so feel free to get creative with your filling choices!

Q2: Can I make these pie bombs ahead of time?

A: Yes, you can prepare the pie bombs ahead of time, which makes them perfect for parties or gatherings. You can assemble the pie bombs and store them unbaked in the refrigerator for up to 24 hours. When you are ready to bake them, simply take them out of the refrigerator and bake as directed. You may need to add a few extra minutes to the baking time if they are very cold. Baked pie bombs can also be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can freeze baked pie bombs (see question below).

Q3: Can I freeze these pie bombs?

A: Yes, these pie bombs freeze beautifully, both baked and unbaked.

• To freeze unbaked pie bombs: Assemble the pie bombs as directed but do not bake. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding about 5-10 minutes to the baking time.
• To freeze baked pie bombs: Allow the baked pie bombs to cool completely. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake from frozen in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also reheat them individually in a microwave for a shorter amount of time.

Freezing is a great way to have these delicious pie bombs on hand whenever you have a craving for a quick and easy dessert.

Q4: Can I make these gluten-free?

A: While this recipe as written is not gluten-free due to the wheat-based pie crust, you can make it gluten-free by using gluten-free refrigerated pie crusts. Gluten-free pie crust options are becoming more readily available in grocery stores. Simply substitute the regular pie crust with a gluten-free version. Keep in mind that gluten-free pie crusts can sometimes be more delicate, so handle them carefully. The rest of the recipe, including the blueberry pie filling, is naturally gluten-free (always double-check ingredient labels to be sure, especially for any added thickeners or flavorings).

Q5: Can I add any extra flavors or ingredients to these pie bombs?

A: Absolutely! While the 4-ingredient simplicity is part of the charm of this recipe, you can definitely add extra flavors or ingredients to customize them to your liking. Here are a few ideas:

• Lemon Zest: Add a teaspoon of lemon zest to the blueberry pie filling for a brighter, more citrusy flavor.
• Cinnamon: Sprinkle a pinch of cinnamon into the blueberry pie filling or onto the tops of the pie bombs before baking for a warm, spiced flavor.
• Almond Extract: Add a drop or two of almond extract to the blueberry pie filling for a subtle nutty flavor.
• Cream Cheese Filling: For a richer and creamier pie bomb, add a small dollop of cream cheese filling (made with softened cream cheese, sugar, and vanilla) along with the blueberry filling.
• Different Toppings: Instead of granulated sugar, try sprinkling the tops with cinnamon sugar, coarse sugar, or even a streusel topping before baking.

Feel free to experiment and get creative with your flavor additions to make these pie bombs your own!

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