Get ready to transform ordinary biscuit dough into an extraordinary dessert that will have everyone begging for seconds! This Blueberry Funfetti Biscuit Pie is not just a recipe – it's a culinary adventure that combines the comfort of classic biscuits with the excitement of a colorful, sprinkle-packed treat. Imagine biting into a golden, buttery pie filled with juicy blueberries and bursting with rainbow colors that will make your taste buds dance with joy. Whether you're looking to impress your family or create a show-stopping dessert that takes minimal effort, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup blueberries
- 1/2 cup rainbow sprinkles
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round pie dish or cast-iron skillet with butter or cooking spray to prevent sticking.
- In a medium mixing bowl, gently combine blueberries, 1/4 cup of granulated sugar, and 1/4 cup of rainbow sprinkles. Set aside to allow flavors to meld.
- Open the refrigerated biscuit dough and separate each biscuit. Flatten each biscuit with your hands or a rolling pin to create a larger, thinner circle.
- Layer the first set of flattened biscuits in the bottom of the pie dish, slightly overlapping to cover the entire bottom and sides. Press gently to seal any gaps.
- Spread the blueberry and sprinkle mixture evenly over the first layer of biscuit dough.
- Cover the blueberry layer with the remaining flattened biscuit dough, creating a top layer. Pinch the edges to seal and create a rustic pie appearance.
- In a small bowl, mix melted butter, remaining 1/4 cup granulated sugar, and vanilla extract. Pour this mixture evenly over the top of the biscuit pie.
- Sprinkle the remaining rainbow sprinkles over the top of the pie for additional color and texture.
- Bake in the preheated oven for 22-25 minutes, or until the top is golden brown and the biscuit dough is cooked through.
- Remove from oven and let cool for 10 minutes. While cooling, whisk together powdered sugar and milk to create a simple glaze.
- Drizzle the glaze over the warm pie, allowing it to cascade down the sides. Serve warm and enjoy!
Tips
- Cold biscuit dough works best - keep it chilled until just before you're ready to flatten and layer.
- Don't overmix the blueberry mixture to prevent crushing the berries and making the filling too wet.
- For extra shine and flavor, brush the top layer with an egg wash before adding sprinkles.
- Use fresh, plump blueberries for the most vibrant flavor and texture.
- Make sure to seal the edges of your biscuit layers to prevent filling from leaking during baking.
- Let the pie cool slightly before glazing to prevent the sugar glaze from melting completely.
- For a more indulgent version, add a scoop of vanilla ice cream on top when serving.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 50mg
