Blueberry Pie Bombs

Blueberry Pie Bombs are a 20-minute gourmet dessert that combines a crisp cinnamon-dusted crust with a molten blueberry and cream cheese core. No leaks, no soggy bottoms—just perfectly structured, bakery-quality pie bombs. Ideal for potlucks, date nights, or anytime you want to impress with minimal cleanup, these treats deliver molten flavor and shatter-worthy crust in one bite.

I first made these pie bombs for a small dinner party, and I couldn’t believe how foolproof the process was. By draining the blueberry filling and chilling the cream cheese mixture, each bomb held its shape while baking. Guests were mesmerized as the crust shattered to reveal the molten filling inside, and I couldn’t help but smile as everyone went back for seconds. It’s a dessert that brings excitement and elegance without hours of preparation.

Preparing the Pie Bombs

Choosing the Right Dough

Start with 1 can (16 oz) refrigerated biscuit dough. Pillsbury works best for rise and structure, but you can use gluten-free dough if needed. Flatten each biscuit to a 4-inch circle. Avoid stretching the dough, as tears can cause filling leaks. Proper dough handling is key to a flawless pie bomb.

Preparing the Filling

Drain 1 cup blueberry pie filling for 10 minutes to remove excess juice and prevent leaks. Mix 4 oz full-fat cream cheese with 2 tablespoons powdered sugar and 1 teaspoon vanilla bean paste, then refrigerate for 5 minutes. The cream cheese firms up, making it easier to handle and ensuring a creamy, stable core.

Assembling the Pie Bombs

Filling and Sealing

Place ½ teaspoon cream cheese and 1 teaspoon pie filling in the center of each dough circle. Pinch edges three times and roll into a ball with the seam-side down. Brush with melted butter to create a moisture barrier that prevents cracking and leaks. Proper sealing ensures each bomb holds its molten center during baking.

Cinnamon Sugar Coating

Melt ¼ cup unsalted butter and toast 1 teaspoon cinnamon in a dry pan for 60 seconds. Mix with ⅓ cup granulated sugar, then roll each pie bomb in the mixture. Sprinkle 1 tablespoon coarse sugar for final sparkle. This double-dip process creates a crisp, crunchy exterior while adding sweetness and visual appeal.

Baking and Serving

Baking to Perfection

Bake at 375°F for 12–14 minutes until golden brown. Check that the internal temperature reaches 190°F and the filling bubbles slightly without erupting. Rest on a rack for 3 minutes, then roll in cinnamon sugar and let cool 5 minutes. If the filling bubbles too vigorously, reduce the oven temperature to 350°F for the last 3 minutes.

Serving and Pairing Ideas

Serve for potlucks with mint sprigs and sparkling cider, or for date nights with vanilla bean ice cream and a drizzle of bourbon caramel. Freeze unbaked bombs for later baking, or reheat frozen baked bombs for a quick dessert. For a spicy twist, add ¼ teaspoon cayenne to the cinnamon sugar and finish with dark chocolate shavings.

FAQ

1. Can I use homemade biscuit dough?
Yes, homemade biscuit dough works as long as it is sturdy enough to hold the filling.

2. How do I prevent the filling from leaking?
Drain pie filling thoroughly, chill cream cheese, seal edges three times, and brush with butter before baking.

3. Can I make these gluten-free or vegan?
Yes, use gluten-free dough and vegan cream cheese. Adjust sugar and filling for dietary preferences.

4. How long do pie bombs stay fresh?
Store unbaked bombs in the fridge for up to 2 days or freeze for later. Reheat in an air fryer to maintain crispiness.

5. Can I prepare them ahead of time?
Yes, assemble and freeze unbaked bombs. Bake directly from frozen with 2 extra minutes.

Conclusion

Blueberry Pie Bombs are an elegant, fast, and foolproof dessert. With a shatter-cold crust and molten blueberry cream cheese core, they deliver visual drama and irresistible flavor. Proper preparation, drainage, and sealing techniques ensure each bomb emerges perfectly baked. Whether for a party, date night, or last-minute treat, these pie bombs elevate dessert into a fun, gourmet experience.