Blueberry Peach Pie is a delightful combination of juicy peaches and vibrant blueberries all wrapped in a flaky, buttery crust. The sweetness of the peaches mingles beautifully with the tartness of the blueberries, creating a dessert that’s not only visually stunning but bursting with flavor. Each slice reveals a medley of colors, with golden crust and juicy filling merging into a summery delight. This is the kind of pie that transports you to sun-kissed orchards and lazy afternoons.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blueberry Peach Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blueberry Peach Pie

I first made Blueberry Peach Pie during a late summer gathering with friends, where my kitchen was filled with laughter and the aroma of sweet fruit. It quickly became a staple at potlucks and family dinners because everyone deserves a slice of happiness. With its simple ingredients and straightforward process, this recipe shines as an easy, budget-friendly crowd-pleaser, perfect for any occasion. Trust me, once you taste a slice, you’ll be counting the days until you can make it again!

Why You’ll Love This Recipe

Simple & Quick: This pie can be prepped and baked in a few hours, making it a manageable sweet treat for any level of baker.
Irresistible Flavor: The sweet and juicy combination of peaches and blueberries creates a mouthwatering flavor explosion that is sure to impress.
Eye-Catching Appeal: Its colorful filling and golden, flaky crust make it a showstopper on any dessert table.
Flexible Serving: Perfect for dessert, breakfast, or an afternoon snack; it also pairs wonderfully with a scoop of vanilla ice cream.
Diet-Friendly Options: Although traditionally made with butter and sugar, you can easily adapt it to fit gluten-free or vegan diets!

Ingredients You’ll Need

All-butter pie crust: A flaky and flavorful crust that makes the perfect base for your filling. This recipe yields two crusts—one for the bottom and one for the top.
6 cups (around 950g) peeled chopped peaches: Use ripe, sweet peaches for the best flavor. Substitute with nectarines if you prefer.
1 and 1/2 cups (210g) fresh blueberries: Sweet and juicy blueberries add depth to the pie. Frozen blueberries can work in a pinch; just thaw and drain excess moisture.
3/4 cup (150g) granulated sugar: Sweetens the filling and helps balance tartness. Adjust the amount based on the sweetness of your fruit.
3 tablespoons (23g) cornstarch: This thickener helps create a lovely, gooey filling that holds together nicely. You could use arrowroot powder as a substitute.
2 tablespoons (25g) all-purpose flour: Helps absorb some of the juices while adding structure to the filling. You can swap for gluten-free flour if needed.
3/4 teaspoon ground cinnamon: Adds warmth and depth. Cloves could also provide an interesting twist.
1/8 teaspoon ground allspice: This subtle spice enhances the flavor profile. If you don’t have allspice, you can skip it or use nutmeg instead.
1 tablespoon (15ml) fresh lemon juice: Brightens the filling and balances natural sweetness from the fruits.
1 tablespoon (14g) cold unsalted butter: A few dots on top of the filling add richness and depth during baking.
Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk creates a beautiful golden crust. You can use almond or soy milk for a dairy-free version.
Optional: coarse sugar for sprinkling on crust: A simple finishing touch that adds a bit of sparkle.

How to Make Blueberry Peach Pie

Prepare the pie crust: Follow your all-butter pie crust recipe up until step 5, allowing it to chill while you prepare the filling.
Prepare the fruit: Peel the peaches and chop them into 1-inch chunks, gathering around 6 cups in total.
Mix the filling: In a large bowl, combine the chopped peaches, fresh blueberries, granulated sugar, cornstarch, flour, ground cinnamon, ground allspice, and fresh lemon juice. Stir until everything is thoroughly mixed and set aside in the refrigerator.
Preheat the oven: Adjust the oven rack to the lower third position and preheat it to 425°F (218°C). To catch any juices that might bubble over, place a baking sheet on the bottom rack.
Roll out the dough: On a floured surface, take one disc of chilled dough and roll it out to about 12 inches in diameter. Carefully fit it into a 9-inch pie dish, pressing it gently to ensure it’s smooth.
Fill the pie: Using a slotted spoon, transfer the fruit filling into the crust, leaving the juice behind for thickening later. Set the pie in the fridge, uncovered.
Thicken the juice: Pour the leftover juice into a small saucepan and cook over low heat, stirring until it thickens to a syrupy, applesauce-like consistency (about 1-2 minutes). Cool for 5 minutes before drizzling it over the filling. Toss gently—this will help bind everything together.
Prepare the top crust: Roll out the second disc of dough into a 12 to 15-inch circle. Cut it into strips (about 1.25 inches wide) to create a lattice design. Layer the strips over the filling, gently weaving them to form a lattice pattern.
Seal the edges: Trim any excess dough that hangs over the edges, then fold the edges of the bottom crust over the lattice edges, pressing to meld them together. Flute or crimp the edges with a fork.
Egg wash and bake: Brush the top crust with the egg wash and optionally sprinkle with coarse sugar. Bake at 425°F for 20 minutes, then lower the temperature to 375°F (190°C) while keeping the pie in the oven. Use a pie crust shield if needed to prevent burning. Bake for an additional 45-50 minutes until the juices bubble throughout.
Cool before serving: Allow the pie to cool on a wire rack for at least 5 hours to let the filling set properly. Cutting into it too early could result in a watery mess.
Enjoy your creation: Serve the pie as it is, or with a scoop of vanilla ice cream. Store leftovers tightly covered in the refrigerator for up to 5 days.

Storing & Reheating

To store your Blueberry Peach Pie, keep it covered at room temperature for up to a day, then transition to the refrigerator for up to 5 days in an airtight container. If you want to freeze it, wrap tightly in plastic wrap and then foil for up to 3 months. When you’re ready to enjoy it again, simply reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Note that the texture may soften after storage, but you can crisp up the crust again while reheating.

Chef’s Helpful Tips

When rolling out the dough, keep your surface well-floured to prevent sticking, and try not to overwork the dough to ensure a tender crust.
Make sure your butter is cold when making the pie crust; this helps create that flaky texture we all love.
If your filling seems too juicy while mixing, sprinkle in a little more cornstarch or flour to absorb excess moisture.
Remember, patience is key! Allow the pie to cool thoroughly before slicing to achieve perfect pieces.
Experiment with flavors by adding your favorite spices such as nutmeg or cardamom into the filling for a unique twist.

Blueberry Peach Pie isn’t just a dessert; it’s a sweet celebration of summer’s bounty, combining all the joys of fresh fruit into a delightful slice. Not only is it easy to whip up, but it’s also a guaranteed crowd-pleaser, just like the ones your grandma used to make. I encourage you to make it a family tradition, bringing loved ones together as you share not just a slice but a memory filled with warmth and sweetness. Whether you’re serving it at a gathering or simply enjoying a quiet evening at home, savor every bite, and turn a simple dessert into a cherished experience.

Recipe FAQs

Can I use frozen fruit for this pie?

Absolutely! Frozen fruit can be a great option, especially if fresh peaches or blueberries are out of season. Just make sure to thaw and drain excess moisture before using them in the filling to prevent a soggy crust.

How do I know when my pie is done baking?

The pie is done when the filling bubbles in the center and the juices are visibly bubbling around the edges. For precision, you can use an instant-read thermometer, aiming for about 200°F (93°C) in the filling to ensure everything is perfectly cooked.

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Just be sure to keep it covered in the refrigerator. You can also freeze it unbaked—just allow additional baking time if you’re baking straight from the freezer. Enjoy the fresh-baked aroma later!

What can I serve with Blueberry Peach Pie?

This pie pairs wonderfully with a scoop of vanilla ice cream or fresh whipped cream. You can also serve it with a dollop of yogurt for a lighter alternative, offering a creamy contrast to the juicy filling.

More Desserts & Appetizers Recipes

Peach Blueberry Cobbler

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Blueberry Peach Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 180 minutes
Cook Time: 50 minutes
Total Time: 3 hours 50 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Print Recipe

Description

This Blueberry Peach Pie combines sweet peaches and juicy blueberries for a scrumptious dessert. It’s simple to make, perfect for gatherings, and sure to please everyone with its delicious flavors and flakey all-butter crust.

Ingredients

Scale

1 all-butter pie crust
6 cups (around 950g) peeled chopped peaches, cut into 1-inch chunks
1 and 1/2 cups (210g) fresh blueberries
3/4 cup (150g) granulated sugar
3 tablespoons (23g) cornstarch
2 tablespoons (25g) all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 tablespoon (15ml) fresh lemon juice
1 tablespoon (14g) cold unsalted butter, cut into small cubes
1 large egg beaten with 1 tablespoon (15ml) milk for egg wash
Optional: coarse sugar for sprinkling on crust

Cook Mode Prevent your screen from going dark

Instructions

Prepare the pie crust recipe through step 5.
Peel and chop the peaches into 1-inch chunks to yield about 6 cups or 950g.
Combine the peach chunks, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice in a large bowl. Refrigerate the filling while rolling out the dough.
Preheat the oven to 425°F (218°C) and place a baking sheet on the lower rack to catch drips.
Roll one disc of dough on a floured surface to a 12-inch circle and fit it into a 9-inch pie dish, smoothing it down.
Use a slotted spoon to fill the crust with the fruit mixture, reserving the juice. Refrigerate the pie while reducing the juice.
Simmer the reserved juice in a saucepan over low heat until slightly thickened, about 1-2 minutes. Cool and pour it over the filling, gently mixing.
Roll out the second disc of dough and cut it into strips. Weave them over the filling to create a lattice top. Crimp the edges to seal.
Brush the crust with egg wash and sprinkle with coarse sugar, if desired.
Bake at 425°F for 20 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 45-50 minutes until bubbling.
Cool the pie on a rack for at least 5 hours before slicing.

Notes

For a more flavorful pie, choose ripe, juicy peaches.
Refrigerate leftovers tightly covered for up to 5 days.
If the pie crust edges brown too quickly, cover with foil.