Step 1: Preheat your oven to 375°F (190°C). This ensures that the biscuits will bake evenly and achieve that perfect golden-brown color. Line a baking sheet with parchment paper to prevent the pie bombs from sticking and to make cleanup a breeze.

Step 2: Gently flatten each biscuit into a 4-inch circle. You can use your fingers or a rolling pin to achieve this. The goal is to create a thin, even circle that will hold the blueberry filling without tearing.

Step 3: Spoon 1 tablespoon of blueberry pie filling into the center of each flattened biscuit. Be careful not to overfill, as this could cause the pie bombs to leak during baking. A tablespoon is the perfect amount to provide a generous burst of blueberry flavor without making the biscuits soggy.

Step 4: Carefully fold the edges of the biscuit around the filling and pinch to seal completely, forming a ball. This is the most crucial step, as it ensures that the filling stays inside the biscuit during baking. Make sure to pinch the seams tightly to prevent any leaks. Place the seam-side down on the prepared baking sheet.

Step 5: Brush the tops with melted butter if desired. This step is optional, but it adds a beautiful golden sheen to the pie bombs and enhances their flavor. The melted butter also helps to create a slightly crispier crust.