Kristy Cook
Ingredients
For the Filling:
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Dough:
- 1 package 8 ounces refrigerated crescent roll dough (or puff pastry, if preferred)
For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter melted
Instructions
Prepare the Filling:
-
Combine Ingredients: In a medium saucepan, mix together the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt.
-
Cook: Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let it boil for 1 minute until the sauce thickens.
-
Cool: Remove from heat and allow the filling to cool to room temperature. It will thicken further as it cools.
Prepare the Dough:
-
Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
Cut Dough: Roll out the crescent roll dough and press the seams together if it’s perforated. Cut into squares (about 3×3 inches). If using puff pastry, roll it out slightly and cut into similar-sized squares.
Assemble the Pie Bombs:
-
Fill: Place a small spoonful of the blueberry filling in the center of each dough square.
-
Seal: Bring the corners of the dough together over the filling and pinch to seal, forming a ball. Ensure they are well sealed to prevent the filling from leaking out during baking.
-
Top: Brush each pie bomb with melted butter. Mix the sugar and cinnamon together and sprinkle over the top of each bomb.
Bake:
-
Bake: Place the pie bombs on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed up.
-
Cool: Allow the pie bombs to cool slightly on the baking sheet before serving.
