Delicious Blueberry Pie Bombs (Print version)
Warm biscuit dough wrapped around blueberry filling, air fried until golden, then brushed with butter and cinnamon sugar.
# Ingredients:
For the pie bombs
01 -
1 can (16.3 oz / 462 g) refrigerated biscuit dough, 8-count
02 -
3/4 cup (240 g) blueberry pie filling
03 -
1/2 teaspoon finely grated lemon zest, optional
04 -
Cooking spray or perforated air fryer parchment
For the coating
05 -
3 tablespoons (42 g) unsalted butter, melted
06 -
1/4 cup (50 g) granulated sugar
07 -
1/2 teaspoon ground cinnamon
Optional lemon glaze
08 -
1/2 cup (60 g) powdered sugar
09 -
1-2 teaspoons fresh lemon juice
# Instructions:
01 -
Separate the biscuits and press each one into a 4-inch round. Keep the center slightly thicker than the edges so the filling does not break through.
02 -
Place about 1 tablespoon blueberry pie filling in the center of each dough round. Add a tiny pinch of lemon zest if using.
03 -
Pull the dough edges up over the filling and pinch firmly to close. Roll gently into a ball and place seam-side down.
04 -
Heat the air fryer to 350°F. Lightly coat the basket with cooking spray or line it with perforated parchment.
05 -
Arrange the bombs with at least 1 inch of space between them. Air fry for 7-9 minutes, until puffed and golden with no pale dough at the seam.
06 -
Brush the hot bombs with melted butter. Stir the sugar and cinnamon together, then sprinkle or roll the bombs in the mixture. Cool for 5 minutes before serving.
07 -
Whisk powdered sugar with enough lemon juice to make a drizzleable glaze. Spoon lightly over warm, not hot, pie bombs.
# Good to know:
01 -
The filling gets very hot, so let the pie bombs cool for 5 minutes before eating.
02 -
Cook in batches if needed so air can circulate around each piece.
03 -
Oven option: bake at 375°F for 14-17 minutes on a parchment-lined sheet.