The Blueberry Pie Bombs Grandma Made
Many joyful summer days spent at my grandmother’s home as a youngster were filled with the pleasant smells of freshly made pies chilling on the windowsills.
My favorite blueberry pies were always hers; the luscious, juicy berries tucked in sweet, flaky crust were just divine.
Grandma drew me into the kitchen one very hot July day and said, “I have a special summer treat for us today.
I have a secret formula in development exclusively for you! As I saw her distribute rounds of buttery biscuit dough and stuff vivid purple pie filling within them, my eyes got wide.
She coated them with melted butter, sealed them into lovely little balls, and sprinkled glittering sugar on top.
“What are these, Grandma??” Licking my lips ravenously, I begged.
She winkingly said, “Why, they’re Blueberry Pie Bombs?”
She put the soft pastries in her brand-new air fryer gadget and in a few minutes they came out golden, crispy and dripping delicious berry juice.
That first exquisite mouthful sent a tsunami of blueberry delight—the biscuits crisp and buttery, surrounding the warm, bubbling pie filling within.
We ate the whole batch, laughing till our guts hurt. Sweet, sour and deliciously sloppy.
Every summer, Grandma baked her Blueberry Pie Bombs for me; she kept her recipe scrawled on a worn, treasured card that always reminded me of those sunny days shared with her.
Ingredients:
One (eight count) Pillsbury Grand Biscuits—not the flaky layers.
One cup, homemade or store-bought blueberry pie filling
One half cup (one stick) unsalted butter melted two teaspoons granulated sugar.
Remove the biscuits from the can and split each in two rounds. Pat every round into a 4-inch circle.
Center each biscuit circle with roughly one spoonful of blueberry pie filling.
To encapsulate the filling and form it into a ball, fold the sides over it and crimp tightly together.
Give each pie bomb’s top and bottom enough of melted butter brushing. Dust the tops with coarse sugar.
Preheat to 330°F and nonstick spray the air fryer basket.
Put the pie bombs approximately two inches apart in the preheated air fryer basket working in batches.
Cook air fries for seven to eight minutes until the outside of the pie bombs are golden brown and crunchy.
Present the blueberry pie bombs warm and savor this vintage delicious delicacy!
Cooking Advice:
Spread room temperature cream cheese over the biscuits first then top with the fruit filling for a twist on a cream cheese filling.
For variation, alternate fruit pie fillings including peach, apple, or cherry.
If you don’t have an air fryer, bake for 12 to 14 minutes at 375°F.
For further decadence, dust with powdered sugar or present à la mode with vanilla ice cream.
How to Store
Refrigerator: Store cooled pie bombs in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or oven at 325°F for 5–7 minutes until warmed through.
Freezer: Freeze unbaked pie bombs on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 2–3 extra minutes to the cook time.
Make-Ahead Tip: Assemble the bombs a day in advance and refrigerate until ready to air fry or bake.
Variations and Tips
Fruit Fillings: Try cherry, apple, peach, strawberry-rhubarb, or even lemon curd.
Creamy Filling: Add a teaspoon of softened cream cheese or mascarpone inside each pie bomb before the fruit for a cheesecake-style twist.
Toppings: Dust with powdered sugar, drizzle with glaze, or serve with whipped cream or ice cream.
Savory Version: Use crescent dough or biscuit dough with savory fillings like ham and cheese, or pizza sauce with mozzarella and pepperoni.
Kid-Friendly Tip: Let kids help assemble—folding and brushing the bombs is fun and hands-on!
Nutritional Information (Estimated per pie bomb, based on 16 servings)
Calories: ~170
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 290mg
Carbohydrates: 20g
Sugars: 7g
Protein: 2g
Note: Nutritional values may vary based on the brand of ingredients used.