Description
These Blueberry Pie Bombs are delightful handheld pastries filled with a sweet and tangy blueberry filling, wrapped in a tender, buttery cream cheese crust. Perfect for dessert or a special treat, they combine the best flavors of blueberry pie with the convenience of a bite-sized snack.
Ingredients
Scale
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cut into small pieces
- 1/4 cup cream cheese, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
For Topping
- 1 tablespoon powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt to ensure they are evenly distributed.
- Add Sugar: Stir in the granulated sugar to the flour mixture for added sweetness.
- Add Butter and Cream Cheese: Incorporate the unsalted butter and cream cheese pieces into the flour mixture.
- Cut In Fats: Use a pastry cutter or your fingers to blend the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs.
- Prepare Egg Mixture: In a separate small bowl, whisk the large egg until smooth.
- Add Vanilla: Stir in the vanilla extract to the egg and whisk again to combine.
- Combine Mixtures: Pour the egg mixture into the flour mixture and stir gently until the dough starts to come together.
- Knead Dough: Knead the dough in the bowl for a few moments until it forms a soft ball.
- Chill Dough: Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes to firm up.
- Prepare Filling: While the dough chills, place fresh blueberries, cornstarch, lemon juice, and water in a small saucepan.
- Cook Filling: Stir the blueberry mixture over medium heat until the berries break down and the filling thickens, about 5 to 7 minutes.
- Cool Filling: Remove the pan from heat and let the blueberry filling cool to room temperature.
- Roll Dough: Remove chilled dough and roll it out on a lightly floured surface until about 1/8 inch thick.
- Cut Dough Circles: Use a 3-inch round cookie cutter or glass to cut out dough circles.
- Fill Circles: Place a spoonful of blueberry filling in the center of each dough circle without overfilling.
- Shape Pie Bombs: Fold the dough edges up around the filling to form a ball and pinch seams to seal tightly.
- Arrange on Baking Sheet: Place each sealed dough ball on the prepared baking sheet spaced about 2 inches apart.
- Bake: Bake in the preheated oven for 18 to 20 minutes until golden brown and puffed up.
- Cool: Remove from oven and let cool on the baking sheet for a few minutes.
- Finish and Serve: Dust the pie bombs with powdered sugar and enjoy your delicious homemade treat!
Notes
- Ensure the butter and cream cheese are cold when cutting into the flour to create a flaky texture.
- Do not overfill the pie bombs to avoid leaks during baking.
- Use fresh blueberries for best flavor; frozen blueberries can be used but may require extra thickening.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
- Reheat pie bombs in a preheated oven at 350°F (175°C) for 5-7 minutes to regain crispness.
