Can You Make Pies In An Air Fryer? | Crisp Crust Rules

Pies and air fryers get along better than most people think. An air fryer is a small convection oven, so it can brown pastry, set many fillings, and skip long preheat time. The catch is space and airflow. If the pie is cramped, the crust steams instead of browns. If the filling is too wet, the bottom can turn gummy.

If you’ve been wondering can you make pies in an air fryer?, this guide walks you through the pies that bake well, the pan sizes that fit, and the fixes that stop the common messes.

Air Fryer Pie Types And Settings At A Glance

Pie Type	Best Pan And Fit	Air Fryer Bake Range
Hand pies (turnovers)	Direct on perforated parchment on the crisper plate	175–190°C for 10–16 min
Mini fruit pies	4–5 inch metal pie tin or ramekin	170–185°C for 18–28 min
Single-serve pot pies	2-cup oven-safe ramekin with a top crust	160–180°C for 20–30 min
Quiche-style egg pies	6–7 inch round pan, 2 inches tall	160–170°C for 22–35 min
Meat pies (cooked filling)	6–7 inch pan or 2–3 ramekins	165–180°C for 18–30 min
Store-bought frozen pies	Check label size; foil ring if rim browns fast	160–180°C, start checking at 60% of box time
Reheating baked pie slices	Slice on parchment or in a small tray	150–160°C for 4–8 min
Deep-dish custard pies	Better in a large oven-style air fryer	Use a lower bake mode if you have it

Can You Make Pies In An Air Fryer? What Works Best

The easiest wins are small pies with a firm base: hand pies, mini fruit pies, and ramekin pot pies. They leave room for air to circulate, so pastry dries and flakes instead of staying soft. Full 9-inch pies can work in bigger oven-style units, yet most basket air fryers don’t have the width.

If you’re starting out, pick a pie style that forgives small timing errors:

• Hand pies with thick jam, apple, or savory fillings.
• Ramekin pot pies using cooked chicken, turkey, or veg in a thick gravy.
• Mini tarts with fillings that set fast, like lemon curd or frangipane.

Pan Size And Basket Fit Without Guesswork

Fit is the deal-breaker. Measure the flat cooking area inside your basket or tray, not the outside of the unit. Then pick a pan that leaves at least 1 cm of breathing room all around so air can move.

Common Fits For Basket Air Fryers

• 5 inches (13 cm): fits most 3–4 qt baskets.
• 6 inches (15 cm): fits many 5–6 qt baskets.
• 7 inches (18 cm): fits many 7–8 qt baskets and some dual baskets.

Metal pans brown crust better than thick ceramic. Dark metal browns faster than light metal. Glass can work, yet it often needs extra minutes for the base.

Crust Moves That Keep The Bottom Crisp

Air fryers reward pastry that’s rolled thin and chilled well. Warm dough slumps, and fat melts before the crust has structure. Keep dough cold, keep filling cool, and keep assembly quick.

Reliable Crust Habits

• Chill shaped dough 15–25 minutes before baking.
• Brush the bottom crust with egg wash, then chill again. That film slows seepage.
• Cut vents in top crusts so steam escapes instead of soaking pastry.
• Dust the pan lightly with flour or fine sugar to add friction and reduce sticking.

Filling Safety For Meat And Egg Pies

For savory pies, treat the air fryer like any oven: cook to a safe internal temperature, then rest a few minutes so heat evens out. A small probe thermometer makes this simple.

The USDA’s Safe Minimum Internal Temperature Chart lists 74°C (165°F) for poultry and 71°C (160°F) for egg dishes and ground meats. The UK Food Standards Agency also lists safe targets and time-and-temperature options on Cooking your food.

Simple rule: use cooked fillings when you can. A pot pie filled with cooked chicken and hot gravy only needs to bring the center up to temperature and crisp the crust. Raw meat fillings can cook unevenly in a small pie, so save those for later.

Step-By-Step Method For Air Fryer Mini Pies

This method fits fruit pies, fast-setting custards, and ramekin pot pies. Adjust time based on size and filling depth.

1) Prep For Clean Airflow

Set a perforated parchment round on the crisper plate or tray. Skip wax paper. Avoid lining the whole base with solid foil, since that blocks air movement under the pie.

2) Preheat Briefly

Preheat 3–5 minutes at 160–170°C. That quick heat jump helps pastry puff early, which reduces leaks.

3) Build With Cool Components

Fill only to the level you can seal cleanly. Overfilled pies boil over, then sugar or gravy burns on the basket. For fruit pies, toss fruit with corn starch or tapioca starch, then wait 5 minutes so it thickens.

4) Bake In Two Checks

Start at 175°C for fruit pies and hand pies. Use 165°C for egg-heavy pies. Set the timer for the low end of the range, then check color. Add time in 3–5 minute blocks until the crust is deep golden.

5) Shield Only When Needed

If the rim browns faster than the center sets, add a thin foil ring. Keep it light and snug so air still flows across the top.

6) Confirm Doneness

• Fruit pies: filling bubbles in at least one vent; pastry feels crisp.
• Pot pies: center reads 74°C with poultry, or at least 71°C for meat gravy and egg fillings.
• Custard pies: center wobbles like set jelly, not like liquid.

Timing Notes For Popular Pie Styles

Use these as starting points, then adjust based on what you see and measure. Many basket units run hot, so a lower setting with a slightly longer bake can set the center without scorching the crust.

Hand Pies And Turnovers

Bake at 180°C for 10–14 minutes, flipping once if the bottom stays pale. Brush with egg wash for shine. If your filling is jammy, crimp hard so it stays put.

Mini Apple Or Berry Pies

Run 175°C for 18–24 minutes in a 5-inch tin. If the crust looks done and the fruit still feels firm, drop to 160°C and cook 4–6 minutes more so the center softens without burning the rim.

Chicken Or Veg Pot Pies

Use warm filling, not cold filling. Warm filling means the crust finishes closer to the moment the center hits temperature. Try 170°C for 20–26 minutes in a 2-cup ramekin with a top crust.

Quiche And Egg Pies

Egg sets gently. Use 160–165°C for 22–35 minutes, depending on depth. If the top browns fast, lay a loose foil cap over the pie for the last third of the bake.

Frozen And Store-Bought Pies In An Air Fryer

Frozen pies can work well because the crust starts cold and holds its shape. The trick is getting the center hot before the top turns too dark. Start 10–20°C lower than the box oven temperature and check early.

If the pie is already baked and you’re reheating, use 150–160°C and stop when the middle is hot. If it’s unbaked, aim for a steady bake, then a short final crisp. Shield the rim with a foil ring if it browns first, and keep the pie on a crisper plate so air reaches the base. For savory pies with poultry, confirm the center reaches 74°C before serving.

How To Avoid A Soggy Bottom Crust

A soggy base usually comes from moisture, not lack of heat. Fix the moisture path and the crust holds its snap.

Moisture Fixes That Work In A Basket Air Fryer

• Use a metal pan so the bottom gets direct heat.
• For fruit, simmer the filling 3–5 minutes until it thickens, then cool before filling.
• For pot pies, thicken gravy so it coats a spoon and doesn’t run.
• Brush the bottom crust with egg wash, then chill 10 minutes.
• Lift the pie on a crisper plate or rack so air reaches the base.

If the crust still feels soft, run a final 2–4 minutes at 190°C and watch closely. That short burst dries the surface without overcooking the filling.

Common Problems And Fast Fixes

What You See	Most Likely Cause	Fix For Next Time
Top browns, center stays loose	Heat too high for the filling depth	Drop 10–15°C and extend time; foil cap at mid-bake
Bottom is pale and soft	Pan too thick, or pie sat on solid foil	Use metal pan; switch to perforated parchment; bake on crisper
Filling boils over and burns	Overfilled pie, thin filling, vents too small	Fill lower; thicken filling; cut wider vents
Crust cracks at the fold	Dough too cold or dry	Let dough sit 3 minutes before folding; seal with water
Edges get dark fast	Rim too close to the heating element	Foil ring on rim; rotate pan halfway through
Bottom leaks butter	Warm dough or weak seal	Chill assembled pie; crimp firmly; avoid overflouring seams
Custard turns grainy	Eggs cooked too hot	Use 160–165°C; pull when center still wobbles, then rest
Reheated slice tastes dry	Heat too high for leftovers	Reheat at 150–160°C; add a small foil tent if needed

Cooling And Serving Without Ruining The Crust

Air fryer pies smell ready right away, yet the filling keeps setting as it cools. Give fruit pies 20–30 minutes so juices thicken. Give pot pies 5–10 minutes so gravy calms down and the top crust stays crisp when you cut in.

Serving later? Cool the pie fully, then re-crisp at 150–160°C for 4–6 minutes. That brings back flaky edges without cooking the filling again.

Cleanup And Basket Care After Pies

Sticky sugar and gravy can bake onto the basket fast. Soak the basket and crisper plate in hot soapy water for 10–15 minutes, then scrub with a soft brush. If you had a spill, wipe the drawer walls once the unit is fully cool so burnt drips don’t smoke on the next cook.

Quick Mini Pie Checklist For Your Next Batch

• Pick a pan that leaves 1 cm clearance for airflow.
• Chill shaped dough before baking.
• Keep fillings thick; use cooked fillings for savory pies.
• Start at 160–175°C and check early.
• Use a foil ring or cap only when browning races ahead.
• For poultry pies, confirm the center reaches 74°C.
• Rest before cutting so fillings set and crust stays crisp.

Final Notes For Confident Results

If you’re still asking can you make pies in an air fryer?, the answer stays yes with the right pan and the right heat. Start small, learn your unit’s timing, and you’ll get browned crust and a set center without the oven at home.