Can You Bake a Pie in an Air Fryer Discover the Perfect Crust

Yes, you can bake a pie in an air fryer—and it delivers a crisp, golden crust faster than a conventional oven. With precise temperature control and rapid air circulation, air fryers create the ideal environment for perfectly baked pies, from fruit-filled classics to savory hand pies, all in under 30 minutes.

Key Takeaways

• Yes, you can bake pies in an air fryer with great results.
• Preheat the air fryer for a crispier, flakier crust every time.
• Use smaller pie dishes to ensure even baking and proper air circulation.
• Monitor bake times closely—air fryers cook faster than conventional ovens.
• Brush crust with egg wash for a golden, glossy finish effortlessly.
• Opt for pre-made crusts to save time without sacrificing quality.

Can You Bake a Pie in an Air Fryer? Discover the Perfect Crust

Let’s be honest—baking a pie can feel like a big deal. The oven needs to preheat, the kitchen gets hot, and if you’re anything like me, you’ve had that moment where you peek in and think, “Did I overbake it… or underbake it?” Enter the air fryer: the countertop appliance that’s taken kitchens by storm. It’s fast, efficient, and perfect for crispy fries or golden chicken wings. But can you bake a pie in an air fryer? That’s the question I asked myself one rainy Sunday when my oven was already occupied with a roast and I had a sudden craving for warm, gooey apple pie.

After some trial, error, and a few slightly-too-dark crusts, I discovered something surprising: yes, you can bake a pie in an air fryer. And when done right, the crust comes out golden, flaky, and perfectly crisp—without drying out the filling. Whether you’re a busy parent, a college student in a dorm, or just someone who wants a quick dessert without turning on the oven, this method might just become your new favorite kitchen hack. So let’s dive into how it works, what pies work best, and how to get that perfect crust every time.

How the Air Fryer Works for Pie Baking

The Science of Hot Air Circulation

At its core, an air fryer is a mini convection oven. It uses a powerful fan to circulate hot air around food at high speed, cooking it evenly and creating a crisp exterior—much like deep frying, but with little to no oil. This same principle applies to pie crusts. The intense, focused heat browns the butter or shortening in the dough, giving you that flaky, golden texture we all love.

Unlike a conventional oven, which heats from below and above but often leaves the top underdone, the air fryer wraps the pie in heat from all sides. This means the crust browns faster and more evenly. But—and this is a big “but”—it also means you have less margin for error. Overbake for just a minute, and your crust can go from golden to charcoal.

Why Pies Benefit from Air Fryer Cooking

There are several reasons why baking a pie in an air fryer can be a game-changer:

• Faster preheat time: Most air fryers are ready in 2–3 minutes, compared to 10–15 for a traditional oven.
• Smaller footprint: Ideal for small kitchens, dorms, or RVs where space is limited.
• Energy efficiency: Uses less power than a full-sized oven, especially for small batches.
• Better crust control: The concentrated heat helps develop a crisp bottom crust, which is often soggy in regular ovens.

That said, not all air fryers are created equal. Basket-style models (like the Ninja Foodi or Instant Vortex) work best for pies because they have a wide, shallow cooking area. Oven-style air fryers with racks can work too, but you’ll need to ensure the pie pan fits and allows air to circulate around it.

Best Pies to Bake in an Air Fryer

Classic Fruit Pies: Apple, Cherry, and Peach

These are the stars of the air fryer pie world. Why? Because they have a thick, fruit-based filling that holds its shape and doesn’t bubble over as easily as custard or cream fillings. Apple pie is a favorite for a reason: the apples soften beautifully, and the cinnamon-sugar mix caramelizes just enough to add depth without burning.

Here’s a tip: pre-cook your fruit filling on the stovetop for 5–7 minutes. This reduces excess liquid, which can make the bottom crust soggy in the air fryer’s intense heat. For apple pie, I sauté diced apples with brown sugar, cinnamon, lemon juice, and a tablespoon of cornstarch. Let it cool slightly before filling the crust.

Cherry and peach pies follow the same rule. Use canned or fresh fruit, but strain excess juice. You want the filling to be thick, not soupy. A lattice top or full crust works well—just brush the top with egg wash for that classic golden shine.

Mini Pies and Hand Pies: The Perfect Fit

If you’re using a smaller air fryer (4–6 quarts), mini pies or hand pies are your best bet. These are usually 4–5 inches in diameter and cook in 12–18 minutes. I love making mini apple pies in muffin tins or using a pie crust cutter to make turnovers.

Hand pies—like empanadas or turnovers—are especially great because the crimped edges seal well and don’t puff up too much. Fill them with apple, blueberry, or even savory options like spinach and feta. Pro tip: use a fork to crimp the edges, then poke a few small holes in the top for steam to escape. This prevents bursting and helps the crust crisp evenly.

Custard and Cream Pies: Proceed with Caution

This is where things get tricky. Custard pies (like pumpkin or lemon meringue) and cream pies (like banana cream) are more delicate. The air fryer’s dry heat can cause the filling to curdle or the meringue to brown too fast.

But don’t write them off yet. I’ve had success with pre-baked crusts and partially baked fillings. For example:

• Pre-bake the crust at 375°F for 8 minutes.
• Fill with a cooled pumpkin or pecan filling (cooked on the stovetop).
• Return to the air fryer at 325°F for 15–20 minutes until the center is set.

For lemon meringue, I skip the air fryer for the meringue. Instead, I bake the lemon filling in the air fryer, then top it with meringue and broil it in the oven for 2 minutes. It’s a hybrid method, but it works!

Choosing the Right Pie Pan and Crust

Material Matters: Metal vs. Glass vs. Silicone

Not all pie pans are air fryer-friendly. Here’s what works—and what doesn’t:

• Metal (aluminum or steel): Best for heat conductivity. Cooks evenly and helps crisp the bottom crust. Look for lightweight, non-stick pans (4–6 inches for mini pies, 7–8 inches for larger).
• Glass (Pyrex): Can work, but it heats slower and may cause uneven browning. Use if it fits, but expect a slightly longer cook time.
• Silicone: Flexible and non-stick, but doesn’t conduct heat well. Crusts often stay pale and soft. Avoid unless you’re making mini pies with a pre-cooked filling.

I recommend investing in a lightweight aluminum pie pan—it’s affordable, durable, and perfect for air fryer use. Brands like Fat Daddio’s or Nordic Ware make great options.

Crust Types: Homemade, Store-Bought, or Press-In?

You’ve got options:

• Homemade crust: Flaky, buttery, and customizable. Use a standard recipe with butter and cold water. Chill the dough for at least 30 minutes before rolling.
• Store-bought crust: A time-saver. Look for the rolled kind (like Pillsbury) or pre-formed tins. Just make sure they fit your air fryer basket.
• Press-in crust (graham cracker, cookie, or oat-based): Great for no-roll options. Press firmly into the pan and pre-bake for 5 minutes at 350°F to set.

For the best results, I use a homemade all-butter crust for fruit pies and a graham cracker crust for cream pies. The butter in the homemade crust browns beautifully in the air fryer, while the graham cracker crust stays firm without drying out.

Pro Tip: Line the Pan (But Not Too Much)

To prevent sticking, lightly grease the pan with butter or non-stick spray. For extra insurance, you can line the bottom with parchment paper—but only a small circle, not the whole pan. Too much paper blocks heat and can steam the crust instead of crisping it.

Step-by-Step Guide: Baking a Pie in an Air Fryer

Prep Work: Filling, Crust, and Pan

Before you even turn on the air fryer, prep is key:

1. Prep the filling: Cook fruit fillings to reduce liquid. For custards, pre-cook on the stovetop.
2. Roll or place the crust: Fit the bottom crust into the pan. Trim excess edges.
3. Add filling: Leave a 1-inch border around the edge.
4. Top crust: For a full crust, seal edges with a fork or your fingers. For a lattice, weave strips over the top.
5. Vent and glaze: Poke holes in the top or leave lattice gaps for steam. Brush with egg wash (1 egg + 1 tbsp water) or milk for shine.

Air Fryer Settings and Timing

Here’s where it gets specific. Air fryer models vary, so start with these guidelines and adjust:

• Temperature: 350°F for fruit pies, 325°F for custards.
• Time: 18–25 minutes for full-sized pies, 12–18 minutes for mini pies.
• Preheat: Always preheat the air fryer for 3 minutes. This ensures even cooking from the start.

Place the pie in the center of the basket. If using a metal pan, it should sit flat and allow air to circulate around it. Don’t overcrowd—only one pie at a time unless it’s a mini pie in a multi-compartment tray.

Monitoring and Adjusting During Cooking

Unlike the oven, you can peek without losing much heat. Check the pie every 5–7 minutes. Look for:

• Crust browning: Should be golden, not dark. If it’s browning too fast, lower the temp by 25°F or cover loosely with foil.
• Filling bubbling: A few bubbles are normal. If it’s overflowing, the filling was too liquidy.
• Internal temp: For fruit pies, aim for 180–190°F in the center. Use a digital thermometer.

Rotate the pan halfway through if your air fryer has hot spots (common in basket models). I use a silicone spatula to gently lift and turn the pan—no need to remove it completely.

Common Mistakes and How to Fix Them

Soggy Bottom Crust

This is the #1 complaint. The air fryer’s heat is intense, but if the filling is too wet, it steams the crust instead of crisping it. Fix: Pre-cook fruit fillings, use thickeners (cornstarch, tapioca, or flour), and consider a blind bake (pre-bake the bottom crust for 5 minutes before adding filling).

Overbaked or Burnt Crust

Air fryers cook fast. A minute too long can ruin the crust. Fix: Set a timer, check early, and use foil to shield the top if it’s browning too fast. For dark spots, cover with a small piece of foil cut to fit just the top.

Uneven Cooking

Hot spots are common. If one side is darker, rotate the pan. Also, ensure the pie pan isn’t touching the basket walls, which can block airflow.

Filling Overflow

Too much filling or too much liquid causes mess. Fix: Leave 1/2 inch of space at the top. Use a pie shield or foil ring to protect the edges. I cut a ring from a disposable pie pan and place it over the crust before baking.

Data Table: Air Fryer Pie Cooking Times & Tips

Pie Type	Size	Temp (°F)	Time (min)	Tips
Apple (fruit)	8-inch	350	22–25	Pre-cook filling, egg wash, vent top
Mini Apple	4-inch	350	14–18	Use muffin tin, check at 12 min
Pumpkin (custard)	7-inch	325	20–25	Pre-bake crust, fill with cooled filling
Hand Pie (turnover)	4-inch	350	12–15	Crimp edges, poke holes, egg wash
Lemon Meringue	6-inch	325	18–20 (filling only)	Broil meringue in oven after

Final Thoughts: Is the Air Fryer Pie Worth It?

So, can you bake a pie in an air fryer? Absolutely. And not just “kind of”—you can make really good pies with a crust that’s crisp, golden, and flaky in a fraction of the time it takes in a regular oven. The key is understanding how the air fryer works, choosing the right pie, and being mindful of timing and filling moisture.

I’ve made apple pies, mini peach pies, and even savory quiches—all with great results. The air fryer gives me that “just baked” feeling without the heat or hassle. It’s perfect for small batches, last-minute desserts, or when you’re cooking for one or two.

Is it a full replacement for the oven? Not quite. Custard pies and large family-sized pies still do better in a conventional oven. But for quick, delicious, single-serving or small-batch pies? The air fryer is a game-changer. Plus, cleanup is a breeze—just wipe the pan and basket.

Give it a try. Start with a simple apple pie. Pre-cook the filling, use a light metal pan, and watch that crust turn golden in under 25 minutes. You might just find yourself reaching for the air fryer every time a pie craving hits. After all, the perfect crust doesn’t require a full oven—just the right heat, the right pan, and a little kitchen magic.

Frequently Asked Questions

Can you bake a pie in an air fryer?

Yes, you can bake a pie in an air fryer! The circulating hot air creates a crisp, golden crust while keeping the filling moist, making it a convenient alternative to traditional ovens.

What types of pies work best in an air fryer?

Smaller pies like hand pies, mini fruit pies, or custard tarts work best due to size limitations. Air fryers excel at baking individual servings or shallow pies with a perfect crust in less time.

Do I need to adjust baking times when using an air fryer?

Yes, air fryers cook faster than ovens, so reduce the time by 25-30% and check early. For most pies, 12–18 minutes at 350°F (175°C) yields a flaky crust without overcooking the filling.

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

Shield the edges with foil or use a silicone liner to protect the crust from direct heat. Lowering the temperature slightly (to 325°F) can also help achieve even browning.

Can I bake a frozen pie in an air fryer?

Absolutely! Preheat the air fryer, then bake frozen pies at 350°F (175°C) for 20–25 minutes. The air fryer’s rapid heat circulation ensures a crispy crust straight from the freezer.

What’s the secret to a flaky pie crust in an air fryer?

Keep ingredients cold and avoid overworking the dough. The air fryer’s intense heat locks in moisture while creating a perfect crust—just preheat the basket for 2 minutes before baking.