Can I Bake Pie in Air Fryer Discover the Perfect Crust

Yes, you can bake a pie in an air fryer—and it delivers a flaky, golden crust faster than a conventional oven. With the right technique, air fryer pies cook evenly, retain moisture, and achieve a perfectly crisp texture every time.

Key Takeaways

• Yes, you can bake pie in an air fryer for a quick, crispy crust.
• Preheat the air fryer to ensure even baking and a golden crust.
• Use oven-safe pie dishes that fit comfortably in your air fryer basket.
• Adjust time and temperature—typically 300°F for 15-20 minutes for best results.
• Brush crust with egg wash for a shiny, professional finish every time.
• Monitor closely to avoid over-baking due to the air fryer’s efficient heat.

Can I Bake Pie in Air Fryer? Discover the Perfect Crust

Let’s be honest—when that pie craving hits, you don’t always have the time (or energy) to preheat the oven and wait 45 minutes for that golden crust. I’ve been there: standing in the kitchen, staring at a half-made pie, wondering if there’s a faster way. That’s when I started asking, “Can I bake pie in an air fryer?”

Spoiler: Yes, you absolutely can. And honestly? It might just be the secret to a flakier, more evenly baked crust. I’ve tested everything from classic apple pie to mini hand pies in my air fryer, and the results? Surprising, satisfying, and sometimes even better than oven-baked. But—and this is a big “but”—it’s not a one-size-fits-all solution. The air fryer changes the game, but it also changes the rules. So if you’re curious about whether your favorite pie recipe can survive (and thrive) in this compact countertop wonder, you’re in the right place.

How Air Fryers Work—And Why That Matters for Pie

Before we dive into recipes and timing, it helps to understand how your air fryer actually works. Think of it like a mini convection oven. It uses a powerful fan to circulate hot air around your food, creating that crispy, golden texture we all love in fried foods—without the oil. But for pie? That airflow is a double-edged sword.

The Science of Crispy Crusts

Pie crusts rely on a delicate balance of butter (or shortening), cold water, and minimal handling to stay flaky. When baked traditionally, the oven’s ambient heat gently melts the fat, creating steam pockets that lift the layers. But in an air fryer, that rapid air movement can dry out the crust too quickly or cause it to brown unevenly.

Here’s what I’ve learned: air fryers excel at browning and crisping, but they don’t distribute heat as evenly as full-sized ovens. The result? A crust that’s beautifully crisp on the outside, but sometimes undercooked in the center if you’re not careful. That’s why adjusting your technique is key.

Size and Shape Matter

Most air fryers have baskets between 3 to 6 quarts. That means your pie needs to fit—both in diameter and height. Standard 9-inch pies are usually too big, but 5- to 6-inch mini pies or individual hand pies? Perfect. I’ve had great success with:

• Mini tart shells (4–5 inches)
• Hand pies (folded turnover style)
• Individual-sized quiches (yes, technically a savory pie, but the crust principles apply!)
• Deep-dish mini pies (with a slightly taller crust)

Pro tip: If you’re using a silicone mold or a small metal pie tin, make sure it’s oven-safe and fits with at least 1 inch of clearance from the heating element. I learned this the hard way when my first attempt melted a plastic liner—yikes.

What Types of Pie Work Best in an Air Fryer?

Not all pies are created equal when it comes to air frying. The filling, crust thickness, and moisture content all play a role. Let’s break it down.

Fruit Pies: The Sweet Spot

Apple, blueberry, cherry, peach—these are the MVPs of air fryer pie. Why? Because they’re relatively firm, don’t release too much liquid during baking, and their natural sugars caramelize beautifully under the intense heat.

My go-to: a 5-inch classic apple pie with a lattice top. I pre-cook the apples slightly (just 5 minutes on the stove with cinnamon and sugar) to remove excess moisture. Then I assemble the pie in a metal tart pan, brush the crust with egg wash, and air fry at 350°F (175°C) for 20–25 minutes. The result? A crust so crisp it shatters when you cut it, and a filling that’s tender but not runny.

One caveat: Avoid overly juicy fruits like strawberries or rhubarb unless you thicken the filling with cornstarch or tapioca. I tried a raw strawberry pie once—disaster. The bottom crust turned soggy before the top even browned. Lesson learned: always pre-thicken or pre-cook high-moisture fillings.

Chocolate and Cream Pies: Proceed with Caution

Here’s where things get tricky. Air fryers can overheat delicate fillings like custard or chocolate mousse. The intense, direct heat can cause the filling to curdle, bubble over, or cook unevenly.

But don’t give up yet. I’ve had success with:

• Pre-baked crusts + no-bake fillings: Bake your crust in the air fryer first (10–12 minutes at 375°F), then fill with a chilled mousse or pudding.
• Mini chocolate tartlets: Use a dark chocolate ganache (equal parts chocolate and heavy cream, melted and chilled). The high fat content helps it set without curdling.
• Banoffee pie bites: Pre-bake the crust, layer with dulce de leche and bananas, then top with whipped cream. No air frying the filling—just the crust.

Bottom line: Creamy, delicate fillings are better suited for the fridge than the air fryer. But with smart prep, you can still enjoy them in a crispy, air-fried crust.

Savory Pies: A Hidden Gem

Don’t overlook savory options! Mini chicken pot pies, veggie turnovers, or even quiche are fantastic in the air fryer. The high heat crisps the crust while keeping the filling moist.

Try this: Make a batch of hand pies with spinach and feta. Roll out your crust, fill with sautéed spinach, feta, and a bit of egg (to bind), then seal and crimp. Air fry at 360°F (182°C) for 15 minutes. They come out golden, flaky, and perfect for lunchboxes or appetizers.

Step-by-Step: How to Bake Pie in Air Fryer (With Pro Tips)

Ready to try it yourself? Here’s my foolproof method, based on dozens of test runs.

Step 1: Prep Your Crust and Filling

• Crust: Use a reliable recipe (I love a 3:2:1 ratio of flour, butter, and ice water). Roll it out and chill for at least 30 minutes. Cold crust = flakier crust.
• Filling: For fruit pies, pre-cook and cool slightly. For savory, make sure it’s not too wet (squeeze out spinach, drain veggies, etc.).
• Pan: Use a metal or oven-safe silicone pie tin. Lightly grease it to prevent sticking.

Step 2: Assemble with Care

• Line the pan with the bottom crust, leaving a small overhang.
• Add filling, then top with a full crust or lattice. Seal edges by crimping with a fork or your fingers.
• Cut 3–4 small slits in the top for steam to escape (or use a lattice design).
• Brush with egg wash: One egg + 1 tbsp milk, lightly brushed on. This gives you that beautiful golden shine.

Step 3: Preheat and Position

• Preheat your air fryer for 3–5 minutes at 350°F (175°C). This ensures even cooking from the start.
• Place the pie in the center of the basket. If using a metal pan, set it on the trivet or rack to avoid direct contact with the basket (which can cause hot spots).

Step 4: Bake and Monitor

• Temperature: 350°F (175°C) for most fruit and savory pies. Reduce to 325°F (163°C) for delicate fillings.
• Time: 20–25 minutes for 5-inch pies. Check at 15 minutes to prevent over-browning.
• Rotate: If your air fryer has uneven browning, gently rotate the pie halfway through (I use silicone-tipped tongs).
• Shield: If the top is browning too fast, cover it loosely with aluminum foil.

Step 5: Cool and Serve

• Let the pie cool for at least 10 minutes in the pan. This helps the filling set and prevents a soggy bottom.
• Use a thin knife to loosen the edges before transferring to a plate.
• Serve warm with ice cream, whipped cream, or a sprinkle of powdered sugar.

Pro tip: I keep a small spray bottle of water nearby. If the crust starts to dry out during baking, a quick spritz (from a distance!) can add moisture without sogginess.

Common Mistakes (And How to Fix Them)

Even after years of air frying, I still make mistakes. Here are the ones I see most often—and how to avoid them.

Soggy Bottom Crust

Why it happens: Moisture from the filling seeps into the crust before it has time to crisp.

Fix it:

• Pre-cook wet fillings (like apples or spinach) to remove excess liquid.
• Brush the bottom crust with egg white or melted chocolate before adding filling (this creates a moisture barrier).
• Bake the empty crust for 3–5 minutes first, then add filling and bake the rest of the way.

Overcooked or Burnt Top

Why it happens: Air fryers brown food quickly. A pie with a full top crust can go from golden to black in minutes.

Fix it:

• Cover with foil after the first 10–12 minutes.
• Reduce temperature to 325°F (163°C) for the last 5–10 minutes.
• Use a lattice top—it browns more evenly and releases steam better.

Uneven Cooking

Why it happens: Poor airflow or an overcrowded basket.

Fix it:

• Don’t stack pies. Bake one at a time.
• Use a rack or trivet to elevate the pie, allowing air to circulate underneath.
• Rotate the pie halfway through (if your model allows it).

Crust Sticking to the Pan

Why it happens: Not enough grease or using a non-oven-safe material.

Fix it:

• Grease with butter or non-stick spray—don’t skip this step!
• Use a metal or silicone pan, not plastic.
• Let the pie cool slightly before removing—the crust will contract and loosen.

Air Fryer Pie Baking Times & Temperatures (Quick Reference Table)

Use this table as a starting point. Every air fryer is different, so always check for doneness with a toothpick (for crust) or thermometer (filling should reach 165°F/74°C for safety).

Pie Type	Size	Temp (°F/°C)	Time (Minutes)	Notes
Mini Fruit Pie (e.g., apple, cherry)	5-inch	350°F (175°C)	20–25	Pre-cook filling; use lattice top
Hand Pies (sweet or savory)	3–4 inch	360°F (182°C)	12–15	Brush with egg wash; seal edges well
Mini Quiche	4-inch	325°F (163°C)	18–20	Fill 3/4 full to prevent overflow
Chocolate Tartlet	4-inch	350°F (175°C)	10 (crust only)	Bake crust, then fill with chilled ganache
Deep-Dish Mini Pie	6-inch	350°F (175°C)	25–30	Use a tall metal pan; check filling temp

Remember: These are guidelines. Start checking 3–5 minutes before the suggested time. Your air fryer may run hotter or cooler than mine.

Final Thoughts: Is Air Fryer Pie Worth It?

So, can you bake pie in an air fryer? Absolutely—and you should. It’s faster, more energy-efficient, and gives you a crust that’s crispier than most oven-baked versions. But it’s not magic. You’ll need to tweak your recipes, pay attention to moisture levels, and be ready to adapt.

Here’s what I love about it:

• Speed: A 5-inch pie is ready in under 30 minutes—no preheating, no waiting.
• Texture: The crust gets that perfect “shatter” factor, especially with lattice tops.
• Portability: Great for singles, couples, or when you just want a small treat.
• Versatility: Works for sweet, savory, and even gluten-free crusts (with the right recipe).

But there are trade-offs:

• You’re limited by size—no 9-inch family pies here.
• Delicate fillings need special care (or pre-baking).
• It takes practice to nail the timing and temperature.

My advice? Start simple. Try a mini apple pie or a batch of hand pies. Use a trusted recipe, follow the tips above, and don’t be afraid to experiment. I’ve had failures (hello, soggy bottom), but I’ve also had moments where I pulled a pie out of the air fryer and thought, “This is the best crust I’ve ever made.”

And that’s the magic of it. The air fryer isn’t just for fries and wings. It’s a tool for reinvention—for turning a classic dessert into something faster, crispier, and just as delicious. So go ahead: dust off that pie crust recipe, grab your air fryer, and bake something wonderful. Your taste buds will thank you.

Frequently Asked Questions

Can I bake pie in air fryer without drying out the crust?

Yes, you can bake a pie in an air fryer while keeping the crust moist. Use a lower temperature (around 320°F) and check it frequently to avoid over-baking. A light egg wash or butter spray also helps retain moisture.

What types of pie work best in an air fryer?

Small, shallow pies like hand pies, mini fruit pies, or custard pies are ideal for air fryers. Their compact size ensures even cooking and a perfectly crisp crust. Avoid deep-dish pies, as they may cook unevenly.

How long does it take to bake a pie in an air fryer?

Most pies take 12-18 minutes at 320°F in an air fryer, depending on size and filling. Preheat the air fryer for even results, and rotate the pie halfway through for consistent browning.

Can I use a store-bought pie crust in an air fryer?

Absolutely! Store-bought pie crusts work well in an air fryer. Just ensure they’re thawed if frozen and pre-baked slightly (5-7 minutes) for a flakier texture. The air fryer’s circulation crisps them perfectly.

Do I need to adjust recipes when baking pie in air fryer?

Yes, reduce the temperature by 25°F compared to conventional ovens and shorten cooking time by 20-30%. Air fryers cook faster, so monitor your pie closely to avoid burning the crust or overcooking the filling.

Can I bake a frozen pie in an air fryer?

Yes, you can bake a frozen pie in an air fryer, but add 5-10 minutes to the cooking time. Keep the temperature around 320°F and cover the crust edges with foil to prevent over-browning while the center heats through.