Made with biscuits, blueberry pie filling, melted butter, and sugar—these air fryer blueberry pie bombs are fast, easy, and dangerously good.
Okay, so you know that feeling when you’re standing in your kitchen, starving for something sweet, but you also really don’t want to bake a whole pie?
That was me. It was late-ish, like “should I just go to bed?” late, and I had nothing in the house that screamed “dessert” except for a half-empty can of blueberry pie filling from another recipe I’d forgotten to finish (classic). I didn’t want to waste it, but I also didn’t want to commit to crusts and lattice work and—let’s be honest—waiting more than 10 minutes.
I had a can of biscuits. I had an air fryer. And just like that, Blueberry Pie Bombs happened.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And let me tell you… these things saved me. The crust? Buttery and golden. The center? Gooey blueberry goodness that bursts in your mouth. And that sparkle of sugar on top? It’s like confetti, but edible.
So no, this isn’t a fancy, passed-down-for-generations kind of pie. But it is the kind of treat you make when you need joy fast. And sometimes, that’s even better.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Blueberry Pie Bombs (Air Fryer) Recipe?
First off: they’re adorable. And I’m not above loving food purely because it looks like something from a bakery case.
But more than that, these air fryer blueberry pie bombs are:
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Super quick (as in, you’ll be eating in under 25 minutes, and that includes standing around wondering if you should make them)
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So simple it almost feels like cheating (4 ingredients, tops)
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Made in the air fryer (which I now worship like it’s a kitchen deity)
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That perfect combo of crispy outside and warm, jammy inside
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The kind of snack you can eat two of without blinking (or, um, four, if no one’s watching)
They’re messy in the best way. Sweet without being overkill. And flexible enough that once you make them once, you’ll start dreaming up your own versions.
Ingredient Notes:
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Jumbo biscuits (1 can, 5 count): Yep, the pop-tube kind. I used Pillsbury Grands. Each one gets split in half to make two bombs. You get ten total.
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Blueberry pie filling (¾ cup): Store-bought or homemade—I’m not judging. If you want to go full grandma mode and make your own, power to you. But canned works beautifully.
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Butter (2 tbsp, melted): For brushing on the tops after they cook. It’s what helps the sugar stick—and also what makes them shine like little pastry stars.
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Sparkling sugar (or regular if that’s all you’ve got): For that bakery finish. I like mine chunky, but you do you.
How To Make Blueberry Pie Bombs (Air Fryer)?
This is less of a recipe and more of a vibe. But here’s how I usually pull them together:
Step 1: Prep the dough
Open the biscuit can (you know, that heart-pounding pop), and slice each one in half. Flatten each half into a rough circle—¼ inch thick or so. Doesn’t have to be perfect. Mine always end up a little lopsided, and they still taste amazing.
Step 2: Add the filling
Scoop about a tablespoon of blueberry pie filling into the center. You can try to be neat, but if you’re like me, at least one will look like it exploded. And that’s okay.
Step 3: Seal the deal
Pinch the dough around the filling to seal it into a ball. If a little blueberry leaks out? Bonus caramelized edges. Just make sure the seam is tucked underneath when it goes in the air fryer.
Step 4: Fry time
Line your air fryer basket with parchment (trust me, it saves cleanup), and spray lightly with oil. Place the bombs in, leaving some breathing room. Air fry at 350°F for 8 minutes—or until the tops are puffed and golden like tiny golden pillows.
Step 5: Buttery sugar magic
Want To Save This Recipe?
The second they’re out, brush with melted butter and sprinkle with sugar while they’re still warm. The sparkle. The smell. Ugh. Heaven.
Let them cool for a few minutes—or don’t. I’ve burned my mouth more than once and never regretted it.
Storage Options:
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On the counter: Airtight container for 1–2 days. They get softer, but they’re still good.
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In the fridge: Up to 3 days, just air fry again for 2–3 minutes to bring back the crisp.
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In the freezer: Yep, they freeze! Wrap individually, store in a freezer bag, and reheat from frozen at 350°F for 6–7 minutes. Boom—emergency dessert stash.
Variations and Substitutions:
Once you make these once, your brain’s gonna go wild with possibilities. Here are a few to get you started:
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Cherry pie filling with almond extract in the dough = cherry almond bomb bliss
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Apple pie filling + cinnamon sugar = instant fall
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Cream cheese and lemon curd = tangy cheesecake vibes
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Nutella. Just Nutella. Trust me.
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Savory? Try ham and cheese. Breakfast bomb dreams.
I haven’t tried stuffing one with mashed potatoes yet, but give me time.
What to Serve with Blueberry Pie Bombs (Air Fryer)?
These honestly don’t need much, but if you’re into pairing:
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Coffee or cold brew: Rich, bitter coffee + sweet, fruity bomb = balance.
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Iced tea or lemonade: Something bright to match the vibe.
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A scoop of vanilla ice cream: If you’re in the mood for drama.
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Another bomb. Let’s be real.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! Prep and assemble, then store in the fridge for a few hours before air frying. Just don’t overfill or they’ll get soggy.
What if mine leak while cooking?
That’s half the fun. They’re pie bombs, not pastry perfection. A little blueberry lava never hurt anybody.
Do I have to use an air fryer?
Nope. You can bake them at 375°F for 12–15 minutes. They’ll still be good, just a bit less crisp.
These Blueberry Pie Bombs (Air Fryer) aren’t trying to win any culinary awards. They’re here to make your day a little better. A little warmer. A little more blueberry-sticky-fingers-at-9pm kind of good.
They’re imperfect and a little unpredictable—just like most of us. But every time I make them, I’m reminded that sometimes the best recipes are the ones you make on a whim. When your fridge is nearly empty and your sweet tooth won’t shut up.
So go ahead. Make them. Burn your tongue. Smile anyway. And tell me if you find a new filling that changes your life. I’m always down for a new pie bomb idea.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Pie Bombs (Air Fryer)
Ingredients
- 1 can jumbo biscuits 5 count
- ¾ c blueberry pie filling
- 2 tbsp butter
- Sparkling sugar
Instructions
- Cut each biscuit in half to create two pieces.
- Flatten and shape each piece into a disk, around ¼ inch
- Add 1 tablespoon of pie filling at the center of each disk.
- Seal the dough securely around the filling by pinching the edges.
- Arrange the pie bombs in the air fryer basket. Ensuring they are spaced 1 inch apart. To prevent sticking use parchment paper. Lightly spray the basket with oil.
- Air fry at 350°F for about 8 minutes until they achieve a hue.
- After cooking melt butter. Brush it over the pie bombs. Sprinkle them with sparkling sugar for a touch of sweetness.
- Allow them to cool slightly before serving. Indulge, in these Blueberry Pie Bombs!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
These were very tasty. Maybe I didn’t flatten out enough as 1 Tbsp was way too much filling. We polished off the whole plate of them.
Next up I will add some sweetened cream cheese with the blueberries for a cheesecake vibe.