Can I Bake Pies in an Air Fryer Discover the Perfect Crust

Yes, you can bake delicious pies in an air fryer—and achieve a perfectly crisp, golden crust every time. With faster cooking and even heat circulation, air fryer pies deliver flaky pastry and juicy fillings without the wait or oven hassle.

Key Takeaways

• Yes, you can bake pies in an air fryer with great results.
• Preheat the air fryer for a crisp, even crust every time.
• Use parchment liners to prevent sticking and simplify cleanup.
• Adjust cook times—air fryers work faster than conventional ovens.
• Choose shallow pie pans to fit and ensure proper air circulation.
• Brush crust with egg wash for a golden, bakery-style finish.

Can I Bake Pies in an Air Fryer? Discover the Perfect Crust

Baking pies in an air fryer might sound like a kitchen hack straight out of a futuristic cooking show, but it’s a real possibility that many home bakers are now exploring. If you’ve ever pulled a soggy-bottomed pie from the oven or struggled with an uneven crust, you’ll understand the appeal of trying something new. Air fryers, with their rapid circulation of hot air, promise faster cooking, crispier results, and even energy savings. But can they truly deliver the flaky, golden crust we crave in our favorite pies?

Let’s get real: pie crust is a delicate thing. It requires the right balance of heat, timing, and moisture control. Too much heat, and it burns. Too little, and it stays doughy. So, when you ask, can I bake pies in an air fryer, you’re really asking whether this compact appliance can handle the nuances of pie-making. As someone who’s burned more than a few crusts (and eaten more than a few undercooked ones), I’ve tested the waters—literally and figuratively. In this guide, I’ll share what works, what doesn’t, and how to get the best possible results. Whether you’re craving a classic apple pie, a savory chicken pot pie, or a mini hand pie for a snack, there’s a path to success in your air fryer.

How Air Fryers Work for Baking Pies

The Science Behind Air Fryer Baking

Air fryers use convection technology—essentially a powerful fan that circulates hot air around the food at high speed. This mimics deep frying but without the oil, making it ideal for achieving crispy textures. When it comes to baking pies, this means the outer crust gets exposed to intense, consistent heat, which can help it brown and crisp faster than in a conventional oven.

However, unlike traditional ovens, which heat from all sides (top, bottom, and sides), air fryers primarily heat from the top and sides, with less direct bottom heat. This can be a double-edged sword. While it helps prevent a soggy top crust, it may leave the bottom undercooked unless you take precautions. That’s why understanding how your air fryer distributes heat is key to baking the perfect pie.

Temperature and Time Adjustments

Most air fryer recipes suggest lowering the temperature by 25°F compared to oven recipes. For example, if a pie recipe calls for 375°F in the oven, try 350°F in the air fryer. This prevents over-browning while giving the filling time to cook through.

Time is another factor. Air fryers are faster. A pie that takes 45 minutes in the oven might be done in 25–30 minutes in the air fryer. But don’t just set and forget. Check your pie early—around the 20-minute mark—and keep an eye on the crust. A good rule of thumb: if the crust is browning too quickly, cover it loosely with aluminum foil to shield it while the inside finishes cooking.

• Pro tip: Preheat your air fryer for 3–5 minutes before adding the pie. This helps create an even baking environment from the start.
• Use a pie dish that fits: Most standard 6- to 8-inch pie plates work well in medium to large air fryers. Avoid oversized dishes that block airflow.

Types of Pies You Can Bake in an Air Fryer

Fruit Pies (Apple, Cherry, Peach)

Fruit pies are among the most popular candidates for air fryer baking. Their fillings are relatively forgiving, and the high-heat convection helps caramelize the sugars in the fruit, enhancing flavor. I’ve had great success with apple pie—especially when I pre-cook the filling slightly on the stovetop. This reduces excess liquid, which can otherwise steam the crust and make it soggy.

For best results:

• Use a lattice or vented top crust to allow steam to escape.
• Thicken the filling with cornstarch or tapioca (1–2 tablespoons per cup of fruit).
• Brush the top crust with egg wash or milk for a golden finish.

I tried a classic apple pie in my 5.8-quart air fryer at 350°F. After 28 minutes, the crust was golden and crisp, and the apples were tender but not mushy. The bottom crust? Surprisingly crisp—thanks to a parchment paper liner and a preheated air fryer.

Savory Pies (Chicken Pot Pie, Quiche, Meat Pies)

Savory pies often have denser fillings, which means they need more time to cook through. But air fryers excel here because they can crisp the crust while gently cooking the filling without drying it out.

For a chicken pot pie, I used a store-bought puff pastry top and a creamy filling made with rotisserie chicken, carrots, and peas. I baked it at 350°F for 25 minutes. The puff pastry rose beautifully and turned golden, while the filling stayed hot and creamy. The key? I pre-cooked the vegetables and chicken, and I didn’t overfill the dish.

Quiche is another winner. The custard sets beautifully in the air fryer, and the crust stays flaky. Just remember: quiches are delicate. Use a springform pan or a silicone pie mold to make removal easier.

Mini Pies and Hand Pies

One of the biggest advantages of air frying is how well it handles small, individual portions. Mini pies and hand pies (like empanadas or turnovers) cook evenly and crisp up perfectly. They’re also great for portion control and fun to serve at parties.

I made mini blueberry hand pies using store-bought pie crusts, filled with fresh blueberries and a touch of lemon zest. I brushed them with egg wash and air-fried them in batches at 350°F for 12–14 minutes. The result? Crispy, golden pockets with juicy, bursting fruit inside. They were ready in less time than it takes to preheat an oven.

For even better results:

• Seal the edges well—use a fork or crimp with your fingers.
• Poke a small vent in the top to prevent bursting.
• Use a silicone mat or parchment paper to prevent sticking.

Choosing the Right Pie Dish and Accessories

Size and Material Matter

Not all pie dishes are created equal—especially when it comes to air frying. You need something that allows hot air to circulate freely while holding heat well.

• Glass or ceramic: These retain heat well and are great for even cooking. A 7-inch pie plate is ideal for most medium air fryers.
• Metal (aluminum or non-stick): Cooks faster and can brown the crust more quickly. Watch closely to avoid burning.
• Silicone: Flexible and non-stick, but may not brown as well. Best for mini pies or when using parchment liners.

I’ve found that a ceramic pie plate with a lip works best for full-sized pies. The lip helps contain any bubbling filling, and the material doesn’t overheat the crust. For hand pies, I use a small metal muffin tin or a silicone baking mold.

Essential Tools for Air Fryer Pie Success

Beyond the right dish, a few accessories can make a big difference:

• Parchment paper or silicone liners: Prevent sticking and protect the bottom crust from burning.
• Aluminum foil: Use to cover the crust if it’s browning too fast.
• Oven mitts: Air fryers get hot—don’t forget heat protection.
• Instant-read thermometer: For custard or meat pies, ensure the center reaches a safe temperature (165°F for meat, 180°F for custard).

One trick I love: place a small metal trivet or rack inside the air fryer basket. This lifts the pie slightly, improving air circulation under the dish and helping the bottom crust crisp up.

Step-by-Step Guide to Baking a Pie in Your Air Fryer

Preparing the Filling and Crust

Start with a solid foundation. For fruit pies, I recommend pre-cooking the filling for 5–10 minutes on the stove. This removes excess liquid and prevents a soggy crust. For savory pies, fully cook the meat and vegetables before filling the crust.

When making your crust, keep the butter cold and handle it as little as possible. A flaky crust starts with cold fat and minimal gluten development. I use a food processor for speed, but a pastry cutter works just as well.

• Roll the bottom crust and line your pie dish.
• Add filling.
• Roll and cut the top crust. For a lattice, use a pizza cutter for even strips.
• Seal the edges and crimp with a fork or fingers.
• Vent the top (cut slits or use a lattice).
• Brush with egg wash (1 egg + 1 tbsp water or milk).

Air Frying: Timing, Temperature, and Monitoring

Here’s my go-to process:

1. Preheat the air fryer at 350°F for 5 minutes.
2. Place the pie in the basket. Use parchment or a silicone liner if needed.
3. Air fry at 350°F for 20 minutes.
4. Check the crust. If it’s browning too fast, cover with foil.
5. Continue cooking for another 5–10 minutes, or until the crust is golden and the filling is bubbling.
6. Let the pie rest for 10–15 minutes before slicing. This helps the filling set.

For mini pies or hand pies, reduce time to 10–15 minutes at 350°F. They cook faster and can be done in batches.

Troubleshooting Common Issues

Even with the best prep, things can go wrong. Here’s how to fix it:

• Soggy bottom crust: Preheat the air fryer, use parchment, and consider a metal trivet to elevate the dish.
• Burnt top crust: Cover with foil halfway through. Lower the temperature by 10–15°F next time.
• Filling not cooked: Pre-cook the filling. Don’t overfill the pie.
• Uneven browning: Rotate the pie halfway through cooking (if possible). Use a lighter-colored dish to avoid over-browning.

Comparing Air Fryer Pies vs. Oven-Baked Pies

Factor	Air Fryer Pies	Oven-Baked Pies
Cooking Time	20–30 minutes (faster)	35–50 minutes (slower)
Crust Texture	Crisp, golden top; bottom can be crisp with proper setup	Even browning, but can be soggy if not vented well
Energy Use	Lower (smaller appliance, faster cooking)	Higher (larger space to heat)
Batch Size	Best for 1–2 small or medium pies	Great for multiple pies at once
Ease of Use	Quick setup, but needs monitoring	Set-and-forget for most recipes
Cleanup	Easy (smaller basket, fewer spills)	Can be messy (spills in large oven)

The table above shows that air fryer pies are a fantastic option—especially if you’re short on time, cooking for one or two, or want a crispier crust. But ovens still have their place for large gatherings or when you want to bake multiple pies at once.

I’ve found that air fryer pies are especially great for weeknight desserts or small-batch baking. There’s something satisfying about pulling a perfect pie from a compact machine in under 30 minutes. But for holiday pies or when I’m hosting a crowd, I still reach for the oven. It’s about matching the tool to the task.

Final Thoughts: Is the Air Fryer the Future of Pie Baking?

So, can I bake pies in an air fryer? Absolutely—and with the right approach, you can achieve a crust that’s crisp, golden, and delicious. The air fryer isn’t just a novelty; it’s a versatile tool that, when used correctly, can rival the oven in pie-making.

That said, it’s not a one-size-fits-all solution. The size of your air fryer, the type of pie, and your attention to detail all play a role. But once you master the basics—preheating, proper dish selection, and monitoring—you’ll find that air fryer pies are not only possible but often preferable for small batches, quick desserts, and crispy results.

My advice? Start simple. Try a mini fruit pie or a hand pie first. Use a recipe you trust. Take notes on time and temperature. And don’t be afraid to experiment. I’ve had flops (hello, overfilled blueberry explosion), but each one taught me something new. Now, I can pull a perfect apple pie from my air fryer in under 30 minutes—and it’s become my go-to method for weeknight treats.

At the end of the day, baking is about joy, creativity, and sharing. Whether you’re using an oven, an air fryer, or a campfire grill, the goal is the same: a warm, delicious pie that brings a smile to someone’s face. So go ahead—fire up that air fryer, roll out that dough, and discover the perfect crust for yourself. You might just find your new favorite way to bake.

Frequently Asked Questions

Can I bake pies in an air fryer without ruining the crust?

Yes, you can bake pies in an air fryer and achieve a perfectly crisp crust by preheating the basket and using a lower temperature (325°F–350°F). The circulating air ensures even browning without sogginess.

What types of pies work best in an air fryer?

Small, single-serving pies like hand pies, mini quiches, or fruit turnovers are ideal for air fryer baking. Their compact size ensures even cooking and a golden, flaky crust.

Do I need to adjust baking time for pies in an air fryer?

Yes, air fryers cook faster than ovens—reduce traditional baking times by 20–30%. For a standard pie, check for doneness after 12–15 minutes at 350°F.

Can I bake frozen pies in an air fryer?

Absolutely! Air fryers are great for frozen pies—skip thawing and cook at 330°F for 15–20 minutes. The result is a crispy crust and evenly heated filling.

How do I prevent my air fryer pie crust from burning?

Shield the edges with foil or use a parchment liner to prevent over-browning. Monitor the pie closely, especially during the last 5 minutes of baking.

Can I bake double-crust pies in an air fryer?

Yes, but opt for shallow, wide pans (like a 6-inch cake tin) to fit the air fryer basket. Poke vents in the top crust to let steam escape and ensure even baking.