These blueberry pie bombs are going to be your new favorite treat. Blueberry filling is wrapped up inside crescent dough. Then, the balls are flash-fried, then baked to flaky perfection. rolled in cinnamon sugar, and dusted with powdered sugar. They’re a blueberry pie you eat with your hands!
I love the flavor of blueberries in almost any kind of dessert. From my sweet and salty blueberry pretzel salad to sweet, tangy, and rich blueberry cream cheese bites, I will put blueberries in just about anything. That bright, summery flavor just works with everything. Over the years, I’ve made all kinds of blueberry dishes, and now I’ve added a new one to my rotation that I know you’re going to love.
My blueberry pie bombs take homemade blueberry filling and wrap it up in crescent roll dough. I flash fry the balls and then bake them until they’re golden and flaky on the outside, soft on the inside, and the filling is piping hot. Each one is then rolled in cinnamon and sugar, and finally, I dust them with powdered sugar to complete their delicious flavor profile. The result is a plate full of golden, crispy blueberry bites that taste like blueberry pie in every poppable bite.
Why You’ll Love This Recipe
- Simple Ingredients: These bombs are made with just a few simple ingredients you can find in any grocery store.
- Easy Process: The filling, assembly, frying, and baking are all incredibly easy.
- The Perfect Texture: These pie bombs are golden and flaky on the outside and soft and tender on the inside.
- Delicious Flavor: The sweet filling, buttery, flaky dough balls, and cinnamon sugar coating create a flavor that’s really a pie in every bite.
- Make Ahead: These bombs are freezer-friendly, so you can make extra and save them for future use.
Ingredients
Pie Bombs
- Refrigerated Crescent Rolls: Crescent rolls are molded around the filling into balls for a golden, flaky, poppable bite.
- Fresh Blueberries: Fresh blueberries give the filling a wonderful, bright flavor.
- Cornstarch: Adding a little cornstarch and water to the filling helps it thicken as it cooks.
- Cinnamon Sugar: The balls are rolled in a mix of cinnamon and sugar after baking for more flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Berries: Use any of your favorite berries for the filling.
- Other Fruits: You can also use your favorite diced fruits.
- Add More Flavor: Add some cinnamon to the filling mixture for deeper flavor.
Instructions
Filling
- Add all the filling ingredients to a small saucepan and cook over medium heat until the blueberries burst and the sauce thickens.
- Remove the sauce from the heat and let it cool.
Making the Bombs
- Unroll the crescent dough onto a lightly floured surface. Pinch the seams together and roll out until the dough is just smooth.
- Cut the dough into 2 ½ to 3-inch squares.
- Add a tablespoon of filling to the center of the squares and fold up the ends and sides of the dough around it. Pinch to seal.
- Flash fry the bombs a few at a time until golden in oil over medium heat. Then, bake them at 375 degrees for 10 to 12 minutes.
- Remove the bombs from the oven and let them cool until they are cool enough to handle. Then, roll them in the cinnamon sugar mixture while still warm.
- Dust with powdered sugar before serving and enjoy!
Tips
- Stir your filling constantly while cooking it to prevent sticking or burning.
- Don’t roll your crescent dough too much. You just need to roll it enough to smooth it out.
- Don’t crowd your pan when you fry the bombs. You want to keep the oil nice and hot.
- Be sure your oil is fully preheated before frying the bombs. Again, the oil should be hot.
Storage
Refrigerate leftovers for up to 5 days in an airtight container. For longer storage, freeze them in an airtight, freezer-safe container or a heavy-duty freezer bag with as much air removed as possible for up to 3 months.
To reheat the bombs, defrost them if frozen. Then, microwave your desired amount at 30-second intervals until heated through.
Pairing Suggestions
Serve these blueberry pie bombs alongside other sweet and savory appetizers for a variety of flavors and textures at your next party. Some great options include toasted ravioli, fried smoked sausage bites, cream cheese wontons, and cowboy cookies.
Frequently Asked Questions
Cornstarch and tapioca starch are both excellent thickeners for blueberry pie filling. The acid in the fruit mixture won’t break down these thickeners, so they can effectively thicken the filling.
Cornstarch is superior for thickening any kind of pie filling. It’s faster-acting and forms a smooth filling that isn’t cloudy. Be careful of using too much cornstarch, however. Adding too much can create a slimy texture.
The acidity of lemon juice balances the sweetness of the berries for a more complex flavor.
Try These Blueberry Pie Bombs for Yourself
These blueberry pie bombs combine classic blueberry pie filling with a golden, flaky outer shell of crescent dough and a dusting of cinnamon sugar and powdered sugar to create deliciously poppable bites that taste just like blueberry pie. They’re also easy to make, which is always a plus. Give them a try, and I know you’ll fall in love with them.
More Delicious Blueberry Desserts You’ll Enjoy
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it you to favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Blueberry Pie Bombs
Ingredients
Blueberry Filling
- 2 cups fresh blueberries
- ⅓ cup granulated sugar
- ¼ cup water
- 2 tablespoons cornstarch
- 1 ½ teaspoon lemon juice
Assembling the Pie Bombs
- 2 containers Pillsbury refrigerated crescent dinner rolls
- ½ cup granulated sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- Powdered sugar, for dusting
- Vegetable oil, for frying
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
Blueberry Filling
- In a small saucepan, add blueberries, sugar, water, lemon juice and cornstarch. Stir.
- Heat over medium heat until blueberries burst and thickens.
- Remove from heat and let cool.
Assembling the Pie Bombs
- Unroll the crescent dough on a lightly floured surface, pinch the seams together, and roll out just until smooth.
- Cut dough into 2½-3 inch squares.
- Add a tablespoon of blueberry filling into the center of the dough. Fold up the two ends then fold the sides over each other and pinch together to seal.
- Heat oil in a frying pan over medium heat.
- Add a few pie bombs at a time into the hot oil and flash fry them until golden.
- Remove with a slotted spoon and place on a paper plate lined with paper towels.
- Next, place the fried pie bombs on the prepared baking sheet and bake for 10-12 minutes.
- Remove from the oven, and once cool enough to handle, roll in cinnamon sugar mixture while still warm.
- Dust each pie bomb with powdered sugar right before serving.
Notes
Tips
- Stir your filling constantly while cooking it to prevent sticking or burning.
- Don’t roll your crescent dough too much. You just need to roll it enough to smooth it out.
- Don’t crowd your pan when you fry the bombs. You want to keep the oil nice and hot.
- Be sure your oil is fully preheated before frying the bombs. Again, the oil should be hot.
Storage
Refrigerate leftovers for up to 5 days in an airtight container. For longer storage, freeze them in an airtight, freezer-safe container or a heavy-duty freezer bag with as much air removed as possible for up to 3 months. To reheat the bombs, defrost them if frozen. Then, microwave your desired amount at 30-second intervals until heated through.Nutrition
