Irresistible Blueberry Pie Bombs

Last summer, my sister dropped by unexpectedly with her kids, and I found myself scrambling to whip up a dessert that would impress. With just a can of biscuits and some blueberry pie filling in my pantry, I created these Blueberry Pie Bombs out of sheer desperation. The way those little faces lit up when they bit into the warm, gooey centers was MAGICAL! Since then, this recipe has become my signature “emergency dessert” that friends and family request by name.

Why You’ll Love This Recipe

These blueberry pie bombs are dangerously delicious and ridiculously simple to make. They’re crispy on the outside with warm, jammy blueberry filling on the inside, all coated in a sweet, buttery cinnamon sugar that melts in your mouth. Trust me, it’s a game-changer for last-minute guests or when you need a dessert that looks fancy but takes minimal effort!

⏰ Cooking Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 8 pie bombs

📝 Ingredient List

For the Pie Bombs:

• 1 can (16.3 oz) refrigerated biscuit dough (8 count)
• 1 cup blueberry pie filling
• 2 tablespoons butter, melted

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt (my secret ingredient!)

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

🔍 Why These Ingredients Work

The refrigerated biscuit dough creates a perfect pillowy texture that crisps up beautifully while still staying tender inside. The blueberry filling provides that jammy, fruity center that bursts with flavor, while the cinnamon sugar coating adds a sweet crunch that takes these bombs to the next level. Adding a tiny pinch of salt to the sugar mixture enhances all the flavors and balances the sweetness—I promise you’ll notice the difference!

🍳 Essential Tools and Equipment

• Air fryer (or oven)
• Small mixing bowl
• Spoon for filling
• Pastry brush for butter
• Shallow dish for rolling

👩‍🍳 Step-by-Step Instructions

1. Prep the coating: In a shallow dish, mix together the sugar, cinnamon, and salt until well combined. Set aside.
2. Flatten the biscuits: Separate your biscuit dough and flatten each round with your palm until it’s about 4 inches in diameter. I like to use my hands rather than a rolling pin to keep them from getting too thin in the middle.
3. Add the filling: Place about 1-2 tablespoons of blueberry pie filling in the center of each flattened biscuit. Don’t overfill or they’ll burst open during cooking (learned this the hard way, y’all!).
4. Seal them up: Carefully fold the edges of the dough up and over the filling, pinching firmly to seal completely. Roll between your hands to form a ball shape, making sure there are no openings where the filling can escape.
5. For air fryer cooking: Preheat your air fryer to 330°F. Brush each pie bomb lightly with melted butter, then place them in the air fryer basket, leaving space between each one. Cook for 6-8 minutes until golden brown and cooked through.
6. For oven baking: Preheat your oven to 375°F. Place the sealed pie bombs on a parchment-lined baking sheet. Brush with melted butter and bake for 12-15 minutes until golden brown.
7. Add the coating: While the pie bombs are still hot, brush them with any remaining melted butter, then immediately roll them in the cinnamon-sugar mixture until completely coated.
8. Optional glaze: If you’re feeling extra, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled pie bombs for an extra touch of sweetness.

❗ You Must Know

The sealing step is CRUCIAL! If you don’t pinch the dough closed completely, your filling will leak out during cooking. When in doubt, give those edges an extra pinch and roll the bomb between your palms to ensure it’s fully sealed.

Personal Secret: After sealing the bombs but before cooking, I pop them in the freezer for just 5 minutes. This helps them hold their shape and prevents the filling from bursting through too quickly when they hit the hot air fryer.

💡 Pro Tips & Cooking Hacks

• Work with COLD biscuit dough straight from the refrigerator—it’s much easier to handle.
• If your blueberry pie filling has extra-large berries, give it a quick chop so it’s easier to enclose in the dough.
• For extra texture, sprinkle a little turbinado sugar into your cinnamon-sugar mixture.
• Don’t overcrowd your air fryer basket! Cook in batches if needed for the crispiest results.
• Place a piece of parchment paper under the pie bombs in the air fryer for easier cleanup in case any filling leaks.

🎨 Flavor Variations / Suggestions

• Berry Bonanza: Swap the blueberry for cherry, strawberry, or raspberry pie filling!
• Apple Pie Bombs: Use apple pie filling with a dash of extra cinnamon in the coating.
• Chocolate Lover’s Dream: Tuck 2-3 chocolate chips into each bomb with the blueberry filling for a chocolate-covered blueberry effect.
• Lemon Blueberry: Add 1/2 teaspoon of lemon zest to the blueberry filling for a citrusy kick that brightens the flavor.
• Cream Cheese Delight: Add a small (1/2 teaspoon) dollop of cream cheese to each bomb before adding the blueberry filling.

⏲️ Make-Ahead Options

You can prepare these pie bombs up to 24 hours in advance! Just assemble them, place on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate. When ready to cook, allow them to sit at room temperature for about 10 minutes before proceeding with the butter and cooking steps.

For longer storage, freeze the assembled (uncooked) pie bombs on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 1 month. When ready to use, thaw in the refrigerator overnight, then cook as directed (add 2-3 minutes to the cooking time).

📌 Recipe Notes & Baker’s Tips

• The air fryer gives these bombs the PERFECT crispy exterior while keeping the inside soft and gooey. If you don’t have an air fryer, the oven works great too!
• These are best served warm, when the filling is still slightly gooey inside.
• If you notice the bombs browning too quickly in the air fryer, lower the temperature by 10 degrees.
• For picture-perfect pie bombs, make sure your seams are on the bottom when you place them in the air fryer or oven.

🍽️ Serving Suggestions

These blueberry pie bombs are absolutely heavenly served warm with a scoop of vanilla ice cream that melts slightly over the top. For brunch, pair them with fresh fruit and coffee. If you’re feeling fancy, dust with extra powdered sugar just before serving and add a few fresh blueberries on the side.

They make a perfect dessert for Sunday family dinners, but I’ve also been known to serve them for special breakfasts (don’t judge—they have fruit, so they’re totally breakfast food!).

🧊 How to Store Your Blueberry Pie Bombs

• Room Temperature: These bombs can be kept in an airtight container for up to 2 days.
• Refrigerator: Store in the fridge for up to 5 days. The texture is best if you reheat before serving.
• Freezer: Cooled pie bombs can be frozen for up to 3 months. Wrap individually in plastic wrap, then store in a freezer bag.
• Reheating: For the best texture when reheating, warm in the air fryer for 2-3 minutes at 300°F, or in a 325°F oven for 5-7 minutes. Microwave for 15-20 seconds if you’re in a hurry, but they won’t be as crisp.

🧾 Nutrition Facts (Per Serving)

• Calories: Approximately 230
• Carbohydrates: 35g
• Fat: 9g
• Protein: 3g
• Sugar: 18g

⚠️ Allergy Information

These pie bombs contain gluten (from the biscuit dough) and may contain dairy. For a gluten-free version, try using gluten-free biscuit dough. For dairy-free, substitute the butter with coconut oil or a plant-based butter alternative.

❓ FAQs

Can I use other fruit fillings?

Absolutely! Cherry, apple, strawberry, or peach pie fillings all work beautifully in this recipe. Just make sure the filling isn’t too runny, or it might leak during cooking.

Can I Deep Fry Blueberry Pie Bombs?

Yes! Heat vegetable oil to 350°F and fry the sealed bombs for about 2-3 minutes until golden brown. Be very careful as the filling will be extremely hot when first fried.

Can I Bake These in the Oven?

Definitely! Bake at 375°F for 12-15 minutes until golden brown. They won’t be quite as crispy as the air fryer version, but still delicious.

Can I bake these blueberry biscuit bombs in a regular oven?

Yes, you can! Preheat your oven to 375°F, place the bombs on a parchment-lined baking sheet, and bake for 12-15 minutes until golden brown. Watch them carefully to prevent burning.

Can I Use a Different Kind of Pie Filling?

Any pie filling works great! Apple, cherry, peach, or strawberry will all make delicious variations. You can even use homemade fruit compote if you prefer less sweetness.

Can I Add Cream Cheese to Pie Bombs?

You bet! Add a small (about 1/2 teaspoon) dollop of cream cheese to each bomb before the blueberry filling. It creates a lovely cheesecake-like center that pairs perfectly with the fruit.

These Blueberry Pie Bombs might just be the easiest dessert you’ll ever make, but I promise you there will be NO leftovers! The combination of warm, gooey blueberry filling and cinnamon-sugar coating is absolutely irresistible.

💬 Have you tried making these Blueberry Pie Bombs? I’d love to hear how they turned out! Leave a comment and rating below and tag me in your social media posts so I can see your delicious creations!