Blueberry Peach Pie is a delightful dessert that brings together the vibrant flavors of summer. This pie features juicy peaches paired with sweet blueberries, wrapped in a flaky, buttery crust that’s simply irresistible. Whether you’re hosting a summer barbecue or looking for a comforting slice after dinner, this pie is sure to impress. The combination of fresh fruit creates a deliciously sweet and tart filling that’s just bursting with flavor. Each bite invites you back for more, evoking fond memories of family gatherings and sunny picnics.

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

The beauty of this Blueberry Peach Pie lies not only in its flavor but also in its simplicity. Made with fresh ingredients and a homemade all-butter pie crust, this dessert resonates with the joys of baking from scratch. The sweet aroma wafting through your kitchen as it bakes is enough to entice anyone. You can easily whip it up for any occasion, making it a crowd-pleaser that everyone will talk about long after they’ve finished their slice. Let’s get into this scrumptious recipe and fill your kitchen with the sweet aroma of pie!

Why You’ll Love This Recipe

Simple & Quick: This pie comes together in just about an hour of prep, making it perfect for a last-minute dessert.
Irresistible Flavor: The delightful mix of sweet peaches and tart blueberries creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: Its colorful filling and golden lattice crust make it an impressive centerpiece at any gathering.
Perfect for Any Occasion: Whether it’s a picnic, potluck, or cozy family night, this pie fits right in.
Egg Wash Finish: A quick brush of egg wash adds a beautiful shine and enhanced golden color to the crust.

Ingredients You’ll Need

All-butter pie crust: Essential for that flaky texture and rich flavor. This recipe makes 2 crusts—one for the bottom and one for the top.
6 cups peeled chopped peaches (around 950g): Fresh peaches are the star here, contributing sweetness and a delightful texture.
1 and 1/2 cups fresh blueberries (210g): These little gems add a burst of tartness that beautifully complements the sweet peaches.
3/4 cup granulated sugar (150g): Balances the acidity of the fruit, enhancing the overall sweetness of the filling.
3 tablespoons cornstarch (23g): Acts as a thickening agent, ensuring your pie filling isn’t overly runny.
2 tablespoons all-purpose flour (25g): Adds stability to the filling and works alongside cornstarch.
3/4 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.
1/8 teaspoon ground allspice: This once-in-a-while spice adds an unexpected twist to the flavor.
1 tablespoon fresh lemon juice: Brightens the pie, bringing the flavors together without overpowering them.
1 tablespoon cold unsalted butter (14g): Dotting the filling with butter adds richness and flavor.
Egg wash: Made from 1 large beaten egg mixed with 1 tablespoon (15ml) milk, it creates a beautiful golden sheen on the crust.
Optional coarse sugar for sprinkling: Adds a sweet crunch to the crust.

How to Make Blueberry Peach Pie

Prepare the pie crust: Start by making the all-butter pie crust according to your preferred recipe, rolling out your bottom crust first and refrigerating the top crust while assembling the filling.
Chop the peaches: Peel and chop your peaches into 1-inch chunks. You’ll need about 6 cups, which is around 950g. Fresh, ripe peaches will provide the best flavor.
Combine the filling ingredients: In a large mixing bowl, combine the peach chunks, blueberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons flour, 3/4 teaspoon cinnamon, 1/8 teaspoon allspice, and 1 tablespoon lemon juice. Stir until everything is well mixed and set in the refrigerator while you prepare the crust.
Preheat the oven: Adjust the oven rack to the lower third position and preheat your oven to 425°F (218°C). Place a baking sheet on the bottom rack to catch any juices that may bubble over during baking.
Roll out the crust: On a lightly floured surface, roll out your bottom pie crust until it forms a circle of approximately 12 inches in diameter. Carefully place the crust in a 9-inch pie dish, tucking it in gently.
Fill the crust: Use a slotted spoon to transfer the fruit filling into the prepared crust, reserving any liquid in the bowl. Place the filled pie in the refrigerator while you cook the reserved juice.
Thicken the juices: Pour the leftover juice into a small saucepan and cook over low heat for 1-2 minutes, stirring until it thickens slightly. Allow it to cool for 5 minutes before pouring over the fruit filling in the pie. Gently toss to incorporate, then dot with the cold butter.
Prepare the top crust: Roll out your second pie dough disc into a 12-15 inch circle. Cut into strips using a sharp knife. Weave them over and under one another to create a lattice design. Trim and fold the edges neatly.
Brush and sprinkle: Lightly brush the lattice crust with the egg wash. If desired, sprinkle a bit of coarse sugar on top for an extra touch of sweetness.
Bake: Bake the pie for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) without removing the pie from the oven. Use a pie crust shield to prevent over-browning. Continue baking for another 45-50 minutes until the filling is bubble and the pie crust is golden brown.
Cool: Once baked, allow the pie to cool on a wire rack for at least 5 hours before slicing. This cooling time helps the filling set properly, ensuring a clean slice.
Store leftovers: If you have leftovers, cover them tightly and store in the refrigerator for up to 5 days.

Storing & Reheating

To store your Blueberry Peach Pie, keep it tightly covered at room temperature for up to one day. If you need longer storage, refrigerate it for 3-5 days in an airtight container. You can also freeze the pie for up to 3 months—just wrap it well to prevent freezer burn. When ready to enjoy, thaw in the fridge overnight, then reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warm, refreshing its flaky crust and melding flavors.

Chef’s Helpful Tips

Avoid a soggy bottom crust by ensuring your fruit is not overly ripe and by using enough cornstarch to bind the juices.
Be sure to keep your butter cold as you work with the dough for a flaky crust.
Dust your working surface with flour to prevent sticking when rolling out dough.
Rotate your pie partway through baking to ensure even browning.
For a flavor boost, consider adding a splash of vanilla extract to your fruit filling.
This pie can also be made ahead of time—bake it a day before you plan to serve for easier preparation.

Indulging in a slice of this Blueberry Peach Pie is genuinely one of the little pleasures in life. The combination of sweet fruit, tender crust, and cozy spices all work together to create a comforting dessert that you can savor one delicious bite at a time. There’s nothing quite like homemade pie—so I invite you to roll up your sleeves, get your ingredients ready, and create your own beautiful rendition of this scrumptious recipe.

Recipe FAQs

Can I use frozen peaches and blueberries for the pie?

Yes, you can use frozen fruit, but make sure to thaw and drain them well before mixing. You may need to adjust the amount of cornstarch to compensate for extra moisture.

What if my pie crust is too thick or too thin?

The ideal pie crust should be about 1/8 inch thick. If it’s too thick, it may not bake properly; too thin, and it may break. Use a rolling pin to gently roll it out to the desired thickness while maintaining an even surface.

How do I know when the pie is done?

The pie is ready when the juices are bubbly all the way through the filling, including the center, and the crust is golden brown. An internal temperature of about 200°F (93°C) indicates that the filling has thickened enough.

Can I make this pie gluten-free?

Yes! You can substitute the all-purpose flour and cornstarch with a gluten-free flour blend that contains xanthan gum. Just be sure to check the consistency of your filling to ensure it thickens properly.