Blueberry Peach Pie is a delightful dessert that perfectly melds the sweet juiciness of ripe peaches with the tartness of fresh blueberries. The flavors dance together under a beautifully flaky, all-butter crust, making each slice an invitation to summer. This pie invites you to gather around the table, whether it’s a sunny picnic or a cozy family dinner. The colors alone make it a standout dish, tempting you to take that first bite filled with warm, fruity goodness.

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 encountered this scrumptious pie at a local farmers’ market, where the fragrant blossoms of peach trees wafted by. The vendor showcased this charming Blueberry Peach Pie, and as soon as I tasted it, I knew I had to replicate it at home. With just the right balance of sweetness and tartness, this pie not only satisfies the sweetest of cravings but is also surprisingly simple to make, turning any occasion into a celebration. I can’t wait for you to try this recipe—it’s bound to become a favorite in your kitchen!

Why You’ll Love This Recipe

Simple & Quick: Prepping and baking this pie takes less than two hours—perfect for a spontaneous dessert.
Irresistible Flavor: The harmonious blend of sweet peaches and tangy blueberries creates a flavor explosion that is hard to resist.
Eye-Catching Appeal: This pie’s vibrant colors and tempting appearance make it a showstopper for gatherings.
Flexible Serving: Ideal for any occasion—serve it as dessert, a sweet breakfast, or a delightful snack.
Diet-Friendly Options: You can easily adapt this recipe for gluten-free crusts or substitute with alternative sweeteners.

Ingredients You’ll Need

All-butter pie crust (recipe makes 2 crusts): This provides a rich, flaky texture perfect for holding the juicy filling. Use a homemade recipe or store-bought if pressed for time.
6 cups (around 950g) peeled chopped peaches: Fresh, ripe peaches bring sweetness and juiciness, making the filling heavenly. You can substitute with nectarines if desired.
1 and 1/2 cups (210g) fresh blueberries: Choose ripe, plump berries for that burst of tart flavor. Frozen blueberries work in a pinch, but may create a slightly less vibrant filling.
3/4 cup (150g) granulated sugar: This balances the tartness and sweetness of the fruits. Adjust based on fruit ripeness—less sugar for overly sweet peaches.
3 tablespoons (23g) cornstarch: This thickens the filling without altering flavors, keeping it from being soupy.
2 tablespoons (25g) all-purpose flour: Adds extra stability to the filling. For gluten-free options, use a gluten-free flour blend.
3/4 teaspoon ground cinnamon: Enhances the flavor profile, giving the pie a warm, cozy feel.
1/8 teaspoon ground allspice: A pinch of allspice adds depth and complexity to the flavor.
1 tablespoon (15ml) fresh lemon juice: Brightens the overall flavor, balancing the sweetness of the fruit.
1 tablespoon (14g) cold unsalted butter, cut into small cubes: Dotting the filling with butter adds richness and enhances the pie’s mouthfeel.
Egg wash: 1 large egg beaten with 1 tablespoon (15ml) milk adds a beautiful, glossy finish to the crust.
Optional: coarse sugar for sprinkling on crust: For a little extra crunch and sparkle.

How to Make Blueberry Peach Pie

Prepare the pie crust: Start by preparing your all-butter pie crust according to your favorite recipe. Roll it out and place one disc in a 9-inch round pie dish, ensuring it’s well tucked in and smooth.
Chop the peaches: Peel and chop your peaches into 1-inch chunks until you have 6 cups. The sweetness of fresh peaches will give the best flavor.
Mix the filling: In a large bowl, combine the peach chunks, fresh blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 3/4 teaspoon cinnamon, 1/8 teaspoon allspice, and 1 tablespoon fresh lemon juice. Stir gently until well combined, then set this delicious filling in the fridge while you work on the crust.
Preheat your oven: Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place a baking sheet on the bottom rack to catch any drips.
Roll out the dough: On a floured surface, roll out your first crust disc into a circle about 12 inches in diameter. Carefully transfer this into your pie dish.
Add the filling: Using a slotted spoon, fill the prepared crust with your peach and blueberry mixture, making sure to leave behind the excess liquid.
Prepare the juice: Pour any remaining juice into a small saucepan and simmer over low heat. Stir until the juice thickens, resembling an applesauce texture, then cool and pour over the filling. Dot the filling with the cold butter cubes, and place the pie in the fridge briefly as you prepare the top crust.
Roll the top crust: Roll out your second disc of chilled dough to about 12 to 15 inches in diameter. Cut into strips using a pastry wheel or knife for lattice crust.
Assemble the pie: Weave the strips over the filled pie, trimming excess dough. Press and crimp the edges to seal.
Brush & sprinkle: Gently brush the top crust with the egg wash and sprinkle with coarse sugar, if desired.
Bake: Bake the pie at 425°F (218°C) for 20 minutes. Now, lower the heat to 375°F (190°C) without removing the pie from the oven, adding a pie crust shield if needed to prevent browning. Bake an additional 45–50 minutes until the filling bubbles and the crust is golden.
Chill before serving: Let the pie cool for at least 5 hours on a rack before slicing. This ensures that the filling sets properly, making for clean slices.

Storing & Reheating

Store your leftover Blueberry Peach Pie at room temperature for up to 2 days or in the fridge for up to 5 days in an airtight container. If you want longer storage, feel free to freeze the pie for up to 3 months—wrap it tightly in plastic wrap then foil. Reheat individual slices in the microwave for about 30 seconds, or enjoy it cold. Keep in mind that the texture may vary slightly after freezing, but the delightful taste will still shine.

Chef’s Helpful Tips

To avoid a soggy crust, ensure the fruit filling is adequately drained before filling your crust.
Use chilled tools and ingredients for your pastry for a flakier crust—cold butter is key!
If your filling starts to bubble over, keep an eye on it during the last part of baking; placing a large piece of foil over the pie can help protect the crust from burning.
Test the internal temperature; it should reach 200°F (93°C) for the best results.
Make the pie crust ahead of time and keep it refrigerated, allowing you to assemble the pie quickly.

This irresistible Blueberry Peach Pie promises not just a delicious dessert, but also a canvas for your creativity in the kitchen. With fresh, seasonal fruits and a buttery crust, it’s the perfect balance for any gathering. Experiment with different fruits or spices, or add your personal touch with garnish! Whether enjoyed warm, room temperature, or chilled, every bite holds a bit of summer magic. I hope you gather around this pie often, creating wonderful memories as you share it with loved ones.

Recipe FAQs

Can I use frozen fruit for this pie?

Absolutely! Frozen blueberries and peaches can be used in this pie. Just remember to thaw and drain them first, as they may release extra moisture during baking.

How can I tell if my pie is done?

Look for bubbling juices in the middle and a golden-brown crust. If you have a kitchen thermometer, the filling should reach an internal temperature of 200°F (93°C).

Can I make this pie ahead of time?

Yes! You can prepare the pie a day in advance. Just keep it covered in the fridge until you’re ready to bake. If you want to freeze it, assemble and freeze before baking—then bake it straight from the freezer or allow it to thaw overnight in the refrigerator.

What should I do if my crust is browning too fast?

To prevent over-browning, use a pie crust shield or simply cover the edges of the pie with strips of aluminum foil during the last part of baking. This will protect your edges while ensuring the filling gets fully cooked.

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Blueberry Peach Pie

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Author: Anna
Prep Time: 180 minutes
Cook Time: 60 minutes
Total Time: 4 hours
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

Our Blueberry Peach Pie combines the sweetness of fresh peaches and blueberries in a flaky all-butter crust. It’s simple to prepare, making it an ideal choice for gatherings or a comforting dessert at home.

Ingredients

Scale

1 all-butter pie crust (for bottom)
1 all-butter pie crust (for top)
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

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Instructions

Prepare the pie crust according to steps 1-5 of the recipe.
Peel and chop the peaches into 1-inch chunks, yielding about 6 cups.
Combine the peaches, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice in a large bowl. Mix thoroughly and refrigerate the filling.
Preheat the oven to 425°F (218°C) and place a baking sheet in the bottom rack to catch any drips.
Roll out one pie dough disk on a floured surface to about 12 inches in diameter, then place it in a 9-inch pie dish, smoothing the edges.
Use a slotted spoon to fill the crust with the fruit mixture, reserving the juice in the bowl.
Reduce the reserved juice in a saucepan over low heat until thickened, then mix with the filling, dot with cold butter, and refrigerate.
Roll out the second dough disk into a circle of 12-15 inches. Cut it into strips for a lattice top and weave them over the filling, sealing the edges neatly.
Brush the top crust with the egg wash and sprinkle with sugar if desired.
Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F and continue baking for 45-50 minutes until juices are bubbling.
Allow the pie to cool for at least 5 hours before slicing for best results; this will prevent a soupy filling.

Notes

Cool the pie completely before slicing to achieve neat slices.
Leftover pie can be stored tightly covered in the refrigerator for up to 5 days.
Consider using fresh, ripe peaches for the best flavor.