Blueberry Pie Bombs
Ingredients:
For the Blueberry Filling:
1 1/2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
For the Dough:
1 can (8 count) refrigerated biscuit dough (like Pillsbury Grands)
Vegetable oil (for frying)
For the Sugar Coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon (optional)
Directions:
Prepare the Blueberry Filling: In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until the blueberries release their juices and the mixture thickens (about 5-7 minutes). Remove from heat and allow to cool.
Prepare the Dough: Separate the biscuit dough pieces. Flatten each piece slightly with your hands.
Fill the Dough: Place about 1 tablespoon of the cooled blueberry filling in the center of each dough round. Carefully fold the edges over the filling and pinch tightly to seal, forming a ball.
Heat the Oil: In a deep skillet, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the Pie Bombs: Carefully place the filled dough balls into the hot oil. Fry for 2-3 minutes per side until golden brown. Do not overcrowd the skillet.
Drain and Coat: Use a slotted spoon to transfer the fried pie bombs to a paper towel-lined plate to drain excess oil.
While still warm, roll the pie bombs in the cinnamon sugar mixture.
Serve: Enjoy warm for the best gooey filling experience.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 220 kcal per pie bomb | Servings: 8 pie bombs
Tips:
Make sure the blueberry filling is cooled before filling the dough to prevent it from leaking.
Use a fork to press and seal the edges if you want a crimped look.
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