Description
Easy homemade blueberry pie bombs made with store-bought biscuit dough and pie filling, perfect for quick desserts, potlucks, and satisfying sweet cravings.
Ingredients
- 1 can (8-count) jumbo biscuits (I swear by Pillsbury Grands – just make sure they’re NOT the flaky layers variety)
- 1 cup blueberry pie filling (store-bought works perfectly, but homemade is divine too!)
- ½ cup unsalted butter, melted (that’s 1 stick)
- 2 tablespoons granulated sugar
Instructions
Pop open that biscuit can and separate each one into two layers – they come apart pretty easily if you’re gentle about it. Pat them into rough 4-inch circles. Don’t stress about perfect shapes, mine always look wonky and they turn out fine.
Plop about a tablespoon of filling right in the middle. I use an actual tablespoon for measuring because I learned the hard way that “eyeballing it” leads to filling everywhere except where you want it.
Pinch those edges up and seal them like you’re making little purses. Roll them gently into ball shapes – they should feel secure in your hands, not like they’re about to burst.
Brush melted butter on top and bottom (seriously, don’t skip the bottom part), then roll them in granulated sugar. This step makes them look professional instead of like something your kids made.
Heat to 330°F and give them space – about 2 inches between each one. Seven to eight minutes and they’re golden brown perfection.
Muffin tin, 375°F, 12-14 minutes. The tin keeps them from rolling around and helps them keep their round shape.
Notes
Butter the bottom too – learned this when half my first batch stuck to the basket
Cook one as a tester first because every air fryer runs differently
Room temperature filling works way better than cold stuff straight from the fridge
Keep leftover pie filling for pancakes or ice cream topping later
- Prep Time: 10 minutes
- Cook Time: 7-8 minutes (air fryer) / 12-14 minutes (oven)
- Category: Dessert
- Method: Air Frying or Baking
- Cuisine: American