Warm from the air fryer, these blueberry pie bombs are everything I want in a quick little dessert: golden biscuit dough, a juicy blueberry center, and a buttery sprinkle of sugar on top.
They take just four ingredients and about 18 minutes from start to finish, which makes them especially nice when a blueberry pie sounds wonderful but making an entire pie does not.
I love serving these while they’re still warm, when the biscuit dough is soft and the blueberry filling is sweet and gooey. Put a batch on the table with coffee, or add vanilla ice cream for dessert, and they tend to disappear quickly.
Why You’ll Love This Recipe
There’s a lot to love about a dessert this simple. Instead of making dough from scratch, refrigerated biscuits create the soft, golden outside, while prepared blueberry pie filling gives every little pastry a fruity center. Melted butter and sugar finish everything off with just enough richness and sweetness.
And then there’s the air fryer. At 330°F, the pie bombs need just 7–8 minutes to become golden brown. The whole recipe takes about 18 minutes, so it’s the kind of treat you can make when you want something homemade without turning dessert into an afternoon project.
Best of all, each one is its own little serving. Make them for an easy family dessert, set them out for brunch, or enjoy one warm from the air fryer when you’re craving something sweet.
Blueberry Pie Bombs Ingredients
You only need four simple ingredients to make these easy blueberry pie bombs:
- Pillsbury Grand Biscuits – Use one 8-count can of Pillsbury Grand biscuits, and make sure you choose the non-flaky layers variety. Each biscuit is separated into two layers to create 16 individual pie bombs.
- Blueberry Pie Filling – This is the sweet, fruity center of the pie bombs. You’ll need 1 cup (262 g), and either store-bought or homemade blueberry pie filling works well.
- Unsalted Butter – ½ cup (1 stick / 113 g), melted coats the tops and bottoms of the pie bombs before they go into the air fryer, giving the biscuit dough a rich, buttery finish.
- Granulated Sugar – 2 tablespoons are sprinkled over the buttered dough for a simple touch of sweetness on the outside.
Step-by-Step Instructions
First, prepare the biscuit dough.
Open the biscuit can. Carefully split each of the 8 biscuits horizontally into two separate layers, giving you 16 pieces of dough. Press each piece into a 4-inch circle.
Next, add the blueberry filling.
Place about 1 tablespoon of blueberry pie filling in the middle of each dough circle.
Shape the pie bombs.
Bring the edges of the dough up and around the filling. Pinch the edges firmly together so the filling is enclosed, then gently form each filled piece into a ball.
Add the buttery sugar coating.
Coat both the top and bottom of every ball with melted butter, then sprinkle each one with granulated sugar.
Get the air fryer ready.
Coat the air fryer basket with nonstick cooking spray.
Air fry until golden.
Arrange the filled dough balls in the basket in batches, leaving about 2 inches of space between them.
Air fry at 330°F for 7–8 minutes, or until the outside is golden brown. Serve warm.
Expert Tips
The most important part of this recipe happens before the pie bombs ever reach the air fryer: seal them well. Once the blueberry filling is in the center, bring the dough completely around it and firmly pinch the seams closed. A good seal helps keep that juicy filling tucked inside as the dough cooks.
Try not to get carried away with the filling, either. About 1 tablespoon is enough to give each pie bomb a generous blueberry center while still leaving enough dough around the edges to close it.
When it’s time to cook, give them some room. Keeping about 2 inches between the pie bombs allows the hot air to circulate around them. If they won’t comfortably fit in one layer with that spacing, cook them in batches.
And if you can, eat at least one while it’s warm. That’s when the biscuit is tender and the blueberry center is especially soft and gooey.
Recipe Variations
Blueberry is wonderful here, but it doesn’t have to be the only filling you use. Once you know the basic method, these little pie bombs are easy to change.
Try apple, cherry, peach, or raspberry pie filling for a different fruit center. You could even make a mixed batch so there are a few flavors to choose from.
For something a little richer, add cream cheese. Spread room-temperature cream cheese over the biscuit dough before adding the fruit filling, or tuck one or two cubes of cold cream cheese into the center before sealing the dough.
No air fryer? You can make them in the oven, too. Prepare the pie bombs through the shaping, buttering, and sugaring steps. Spray a muffin tin with nonstick cooking spray and place the bombs in the muffin cups. Bake at 375°F for 12–14 minutes. They may not become quite as deeply golden as the air-fried version, but the same warm fruit-filled idea is there.
Storage & Reheating
These blueberry pie bombs are especially good fresh and warm, but leftovers keep well too.
Let them cool completely, then place them in an airtight container and refrigerate for up to 3 days. Warm them in the microwave before serving when you want that soft, warm center again.
You can freeze them as well. Once the cooked pie bombs have cooled to room temperature, arrange them on a baking sheet and freeze until solid. Transfer the frozen pie bombs to a freezer-safe bag or container, label and date it, and freeze for up to 3 months.
Serving Suggestions
I’d happily eat one of these straight from the air fryer with nothing else added. The warm blueberry filling, buttery biscuit dough, and sugar on the outside already make a lovely little dessert.
If you want to turn them into something more special, serve them warm with a scoop of vanilla ice cream. The cold, creamy ice cream next to the warm blueberry center is an easy combination that works beautifully. A little whipped cream on the side is another simple option.
They’re also just right alongside hot coffee or tea, especially for brunch or an afternoon treat. And because the recipe makes 16 individual pie bombs, you can pile them onto a serving plate and let everyone grab their own.
Recipe FAQs
1. How do I keep the blueberry filling from leaking out?
Make sure you don’t add too much filling. About 1 tablespoon of blueberry pie filling is just right. Bring the dough around the filling and pinch the edges together really well before shaping it into a ball. A tight seal will help keep that sweet blueberry center inside while it cooks.
2. Can I use homemade blueberry pie filling?
Yes, you definitely can! Store-bought or homemade blueberry pie filling will both work in this recipe. If using homemade, I recommend letting it cool before filling the biscuit dough. You’ll need 1 cup (262 g) for the full recipe.
3. Why do I need to cook the blueberry pie bombs in batches?
You want to give the pie bombs enough room for the hot air to circulate around them. Place them about 2 inches apart in the air fryer basket. If your basket is smaller, simply cook them in a few batches rather than trying to fit them all in at once.
4. Can I make blueberry pie bombs without an air fryer?
Yes! You can easily make them in the oven. Prepare the pie bombs as directed, then place them in the cups of a muffin tin sprayed with nonstick cooking spray. Bake at 375°F for 12–14 minutes. They may not get quite as golden as they do in the air fryer, but they’ll still be delicious.
5. What’s the best way to store and reheat leftover blueberry pie bombs?
Let the pie bombs cool completely, then place them in an airtight container in the refrigerator for up to 3 days. I recommend warming them in the microwave before serving so the biscuit becomes soft and the blueberry filling is warm again. You can also freeze them for up to 3 months.
Easy Air Fryer Blueberry Pie Bombs
Ingredients
- 1 can (8-count) Pillsbury Grand biscuits, not flaky layers
- 1 cup (262 g) blueberry pie filling, store-bought or homemade
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 2 tbsp granulated sugar
Instructions
- Open the biscuit can. Carefully split each of the 8 biscuits horizontally into two separate layers, giving you 16 pieces of dough. Press each piece into a 4-inch circle.
- Place about 1 tablespoon of blueberry pie filling in the middle of each dough circle.
- Bring the edges of the dough up and around the filling. Pinch the edges firmly together so the filling is enclosed, then gently form each filled piece into a ball.
- Coat both the top and bottom of every ball with melted butter, then sprinkle each one with granulated sugar.
- Coat the air fryer basket with nonstick cooking spray.
- Arrange the filled dough balls in the basket in batches, leaving about 2 inches of space between them.
- Air fry at 330°F for 7–8 minutes, or until the outside is golden brown. Serve warm.
Notes
Recipe Notes
Nutrition
Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 302mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 7g | Calcium: 2mg | Iron: 0.8mg Estimated per serving (1 blueberry pie bomb), based on 16 servings and the full amounts of all four ingredients
