Blueberry Pie Bombs

If you love blueberry pie but don’t want to make an actual pie, these are for you. Just four ingredients, an air fryer, and about twenty minutes — and you get warm, golden little bombs with jammy blueberry filling in every bite.

Why You’ll Love Them

Only 4 ingredients — biscuit dough, pie filling, Butter, and sugar. That’s it.
Ready in under 10 minutes — the air fryer does all the work and they come out perfectly golden.
That blueberry pie flavor — warm, jammy center that tastes just like the real thing without all the fuss.
Easy to customize — swap in apple, cherry, or peach filling, or add a cube of cream cheese for a richer bite.
Great for a crowd — the recipe makes 16 and they reheat well, so you can make them ahead.

A Word About the Ingredients

Pillsbury Grand biscuits are what you want here. Not the flaky layers kind — that’s important, they fall apart differently and you’ll end up with blueberry pie filling all over your air fryer basket, which is as unpleasant to clean as it sounds. The regular Grands. They peel apart into two thinner layers, which is exactly what you’re going for.
I’ve made these with crescent roll dough in a pinch and they’re fine, just a little different. Richer, maybe. Puff pastry works too — just know the cooking times may vary a bit.
Blueberry pie filling: store-bought is genuinely fine. On a Tuesday afternoon when I’m making these for no particular reason except I want them, I’m opening a can. If you have extra time or you’re making these for someone who’s worth impressing, homemade filling is lovely — just cook down fresh or frozen blueberries with a little sugar and cornstarch until it thickens up. Either way, you’re only using about a cup.
Butter and sugar: just regular stuff. Melted butter brushed on top, a sprinkle of granulated sugar. That’s what gives them that bakery look and a little extra sweetness. I use unsalted butter because that’s what I keep on hand. If yours is salted, it’s not going to ruin anything.

Ingredients

1 can (8-count) Pillsbury Grand biscuits — not flaky layers, this matters
About 1 cup blueberry pie filling, store-bought or homemade
Half a stick of butter, melted (maybe a little more — I always end up needing a little more)
2 tablespoons granulated sugar, give or take

How to Make Them

Start by separating your biscuits. Each one peels apart into two thinner layers — you’ll end up with 16 little rounds. Flatten each one out with your hands into roughly a four-inch circle. I don’t measure this. You just kind of press and coax it into something close to flat and roundish. It doesn’t have to be perfect.
Spoon about a tablespoon of blueberry filling into the center of each circle. Don’t be too generous here — I’ve been too generous, and it makes sealing them almost impossible and then you’ve got blueberry filling all over your hands and the counter and you’re in a mood. Less is more. A tablespoon, maybe a little shy of that.
Now fold the edges up and pinch them together. Really pinch. Seal it like you mean it. Roll it gently between your palms to shape it into a ball. If a little filling peeks out, that’s okay — it’ll caramelize a bit and that’s actually nice. But if it’s a full gap, press it back together.
Brush the tops and bottoms with melted butter. Sprinkle with the sugar. Spray your air fryer basket with nonstick spray, place the bombs about two inches apart — I do these in two batches because I’ve got a medium-sized air fryer and I’ve learned my lesson about crowding — and air fry at 330°F for about seven to eight minutes. Until they’re golden brown. Mine usually need the full eight minutes, but air fryers vary a lot and yours might be different.
They come out looking almost too good for four ingredients.

Variations

Adding cream cheese is worth it. A little cube of cold cream cheese tucked in with the filling gets melty and slightly tangy against the blueberry — really good, though it does make sealing them a little trickier.
Apple pie filling is my second favorite version. Cherry is excellent. Peach is very good in summer, though the pieces are sometimes too big and you have to chop them up a little first.
Oven version: if you don’t have an air fryer, bake them in a muffin tin sprayed with nonstick spray at 375°F for twelve to fourteen minutes. They won’t get quite as golden — more pale, a little softer — but they taste the same.
I tried deep frying them once, before I had an air fryer. We did not like them. They tasted mostly like oil. I don’t think that’s worth revisiting.

Leftovers, Storage, All That

Let them cool to room temperature before you store them — if you put warm pie bombs straight into a container, they get a little steamy and soggy. Once they’re cool, they’ll keep in the fridge in an airtight container for about three days. I reheat them in the microwave for maybe thirty seconds, sometimes forty-five. They come back to life pretty well.
You can also freeze them. Lay them out on a baking sheet, freeze them solid, then transfer them to a zip-close bag. Label it — you think you’ll remember what’s in there, and then it’s three months later and you’re squinting at a bag of mystery orbs. They’ll keep for about three months and reheat from frozen in the microwave in a minute or so.

A Few Last Things

I keep coming back to how simple these are. There’s something almost suspicious about it — like surely something this easy shouldn’t taste this much like blueberry pie. But it does, or close enough that my brain accepts it, and sometimes that’s exactly what you need.
There’s something to be said for a dessert you can have on the table in twenty minutes on a Wednesday, without preheating an oven, without crying over a lattice top that won’t cooperate.
Also — I keep meaning to try making them with the cream cheese and cherry filling together, which sounds either brilliant or like too much. I haven’t gotten around to it yet. Maybe next week.