Blueberry Pie Bombs are rounds of biscuit dough filled with blueberry pie filling, brushed with melted butter, sprinkled with sugar, and cooked in an air fryer! Try my Air Fryer Apple Pie Bombs or Cherry Pie Bombs for more fun treats!

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Blueberry Pie Bombs

If you want a burst of blueberry flavor in every bite, these pie bombs are for you! With just four ingredients and an air fryer, you can have a sweet treat that is as easy to make as it is delicious! It’s like a blueberry pie without all the fuss of making one!

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Ingredients

Biscuits: Look for a can of Pillsbury Grand biscuits (not the flaky layers variety). It makes this dessert super easy and they fry up to a nice golden brown color in the air fryer. You could also make these with pie crust dough, puff pastry dough (without the cinnamon), or even crescent roll dough. If you use a different kind of dough, the cooking times may vary a bit.

Blueberry Filling: All you need is a cup of blueberry pie filling. Store-bought and homemade both work great.

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Can I Make Homemade Blueberry Pie Filling?

Yes! If you don’t want to use a can of pie filling, you can make your own. Use the filling from my No-Bake Blueberry Pie. You will have some of the filling left over; store it in the refrigerator for up to 5 days.

Can I Bake These in the Oven?

Sure! To bake the bombs in the oven, follow the directions up to adding the bombs into the air fryer. Instead, place them into the cups of a muffin tin sprayed with nonstick cooking spray and bake for 12-14 minutes at 375°F. They will not get quite as golden brown compared to the air fryer, but they are just as yummy!

Can I Deep Fry Blueberry Pie Bombs?

We did not like these deep fried, they tasted like oil and not blueberry.

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How to Store & Freeze Blueberry Pie Bombs

Cook them as instructed. Then, let the pie bombs come to room temperature. Once at room temperature, store them in the refrigerator in an airtight container for up to 3 days. I recommend heating them up in the microwave before serving; they are best when warm.

To freeze, let the pie bombs come to room temperature. Then, freeze them on a baking sheet until frozen. Once frozen, store them in a freezer-safe bag or container for up to 3 months. Be sure to label and date the bag.

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Can I Use a Different Kind of Pie Filling?

Definitely! Use your favorite kind of pie filling to add to this treat. Some of my favorites are peach pie filling, apple pie filling, raspberry pie filling, and cherry pie filling.

Can I Add Cream Cheese to Pie Bombs?

Yes! You can either spread room-temperature cream cheese over each biscuit before adding the pie filling or you can cube cold cream cheese and add a cube (or two) to each pie bomb before sealing.

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5 from 3 votes

Blueberry Pie Bombs

Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Blueberry Pie Bombs are rounds of biscuit dough filled with blueberry pie filling, brushed with melted butter, sprinkled with sugar, and cooked in an air fryer!

Ingredients

  • 1 can (8-count) Pillsbury Grand biscuits, not flaky layers
  • 1 cup (262 g) blueberry pie filling, store-bought or homemade*
  • ½ cup (1 stick / 113g) butter, melted
  • 2 tablespoons granulated sugar

Instructions

  • Remove the biscuits from the can and use your hand to peel and separate each biscuit into two layers. Using a rolling pin, roll each layer of biscuit into a 4-inch circle. (You will have 16 circles.)
  • Spoon about 1 tablespoon of the blueberry pie filling into the center of each circle.
  • Use your fingers to pull sides together and pinch to seal. Roll into balls.
  • Brush all sides of the bombs with the melted butter and sprinkle each with sugar.
  • Working in batches, place the bombs into an air fryer basket about 2 inches apart.
  • Air fry at 330°F for 7-8 minutes, or until golden brown. Serve warm.

Notes

*You can use the blueberry pie filling in this blueberry pie recipe if you prefer from scratch.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

      1. Hi, do you have a recipe for the pastry? I am in Australia and we do not have the buscuit pastry ready bought here. Thanks

  1. I love your recipes and I can see why you have gotten so much attention…you surely deserve awards for all the creative recipes that are so easy to make and delicious!

    1. This is what it says in the blog post right above the recipe. Can I Bake These in the Oven?
      Sure! To bake the bombs in the oven, follow the directions up to adding the bombs into the air fryer. Instead, place them into the cups of a muffin tin sprayed with nonstick cooking spray and bake for 12-14 minutes at 375°F. They will not get quite as golden brown compared to the air fryer, but they are just as yummy!

  2. Wonder if you could add a dollop of cheesecake mixture under the blueberry pie filling before sealing up 🧐 cheesecake blueberry bomb 💙💣

  3. Hi Amanda,
    I made these tonight. They are so delicious 😊
    I do have a question for you. How do you get them rolled into a ball so that the filling doesn’t ooze out? I made my own pie filling with fresh Blueberries and made it thicker. I was thinking of freezing or partially freezing the filling next time before I put on the rounds of dough.
    Thank you in advance, Tracy

  4. Made these with what I had on hand…apple pie filling and crescent rollls. Absolutely amazing!! I sprinkled them with cinnamon and sugar before I cooked them. Served with vanilla ice cream while warm. Yummmmmm

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