Air Fryer Blueberry Pie
Why this recipe works
- Crisp pastry: Cooling the blueberry filling before assembly and chilling the shaped pie helps the shortcrust stay firm before it goes into the air fryer.
- Bright fruit flavour: Lemon juice and zest lift the sweetness of the blueberries, while vanilla and cinnamon add gentle warmth without overpowering the fruit.
- Efficient baking: The air fryer gives a small pie strong, even heat, so the pastry can turn golden while the filling bubbles in under an hour overall.
Get the most out of this recipe
Timing notes
- Cool the filling first: Let the cooked blueberry filling reach room temperature before spooning it into the pastry; hot filling can soften the base before baking.
- Chill before air-frying: A short chill firms the pastry and helps the lattice or lid hold its shape in the air fryer.
- Rest before slicing: Give the pie 10 minutes after baking so the fruit filling settles rather than running out immediately.
Texture tips
- Keep the base crisp: The filling should be glossy and lightly thickened, not watery, before it is added to the pastry.
- Watch the browning: If the top colours too quickly, reduce the air fryer to 170°C (340°F) for the final few minutes so the pastry can finish baking more evenly.
Ingredient notes
- Use chilled shortcrust: All-butter shortcrust gives the best flavour and flakes more cleanly when kept cold during rolling and shaping.
- Balance the berries: The lemon is there to brighten the blueberry filling; if the berries are especially sharp, adjust the sweetness to taste.
- Keep cinnamon subtle: A little ground cinnamon adds warmth, but vanilla alone gives a cleaner, more direct blueberry flavour.
Make-ahead tips
- Make the filling ahead: The blueberry filling can be cooked and cooled in advance, then spooned into the pastry when you are ready to assemble.
- Reheat gently: Reheat slices in the air fryer at 170°C (340°F) until piping hot, which helps revive the pastry without making it heavy.
- Freeze baked slices: Cool completely, wrap well, freeze, then thaw overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Pastry
Blueberry filling
Instructions
- Finely zest the lemon, then juice it. Whisk the cornflour with 2 tbsp lemon juice in a small bowl until smooth. Beat the egg for the egg wash.
- Tip the blueberries into a saucepan with the caster sugar, lemon zest and cinnamon. Cook over a medium heat for 4 to 6 minutes until the berries start to burst and release their juices. Stir in the cornflour mixture and cook for 1 to 2 minutes until glossy and lightly thickened, then stir in the vanilla extract and cool to room temperature.
- Lightly butter a pie dish that fits your air fryer basket. Roll the shortcrust pastry to about 3 mm thick, then line the dish, leaving a little overhang. Spoon in the cooled blueberry filling.
- Re-roll the pastry trimmings and cut into strips for a simple lattice, or cover with a full lid and cut a small vent. Brush the top with the beaten egg. Chill the pie for 10 minutes to firm up the pastry.
- Air-fry at 180°C (355°F) for 20 to 24 minutes, until the pastry is deep golden and the filling is bubbling at the edges. Rest for 10 minutes before slicing so the filling settles. Serve warm.
Recipe notes
Tips
- Cool the filling before baking so the pastry bakes crisp rather than turning soggy.
- If the top is browning faster than the base, lower the temperature to 170°C (340°F) for the final 5 minutes.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are pasteurised and bake the pie until the filling is bubbling.
Substitutions
- Replace Ground cinnamon with Vanilla extract only, for a cleaner blueberry flavour.
- Replace Caster sugar with Light brown sugar for a slightly deeper, caramel note in the filling.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate covered. Reheat slices in the air fryer at 170°C (340°F) for 4 to 6 minutes until piping hot. Freeze the baked pie (or slices) well wrapped for up to 2 months; thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Yield: blueberry pie
- Total time: 55min (25min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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