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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.
