Blueberry Peach Pie is a delightful dessert that marries the sweetness of juicy peaches with the tangy burst of fresh blueberries. This pie is not only visually stunning with its crisscross lattice crust but also delivers a symphony of flavors in every bite. The combination of the tender fruit filling, the hint of allspice, and the flaky all-butter crust creates a dessert that feels both comforting and special.

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I will never forget the first time I baked this pie in the warm summer sun. Fresh peaches were abundant at the farmer’s market, and the thought of combining them with blueberries from my backyard sparked a delightful idea. The aroma wafting through my kitchen during baking was enough to make anyone’s mouth water. This Blueberry Peach Pie is easy to prepare, budget-friendly, and absolutely perfect for gatherings or quiet nights at home. Let’s get into the recipe; I’m excited for you to try it!

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

Why You’ll Love This Recipe

Simple & Quick: With a bit of prep, you can have this pie ready in no time—perfect for a last-minute dessert.
Irresistible Flavor: The blend of sweet, juicy peaches and tangy blueberries creates a heavenly flavor explosion.
Eye-Catching Appeal: The lattice crust not only makes the pie look impressive, but the colors will brighten up your dessert table!
Flexible Serving: Enjoy it warm with vanilla ice cream, chilled for summer picnics, or even for breakfast.
Diet-Friendly Options: You can easily convert this recipe for gluten-free options by using a gluten-free pie crust.

Ingredients You’ll Need

All-butter pie crust: This will make two crusts (one for the bottom and one for the top) so you can achieve that delicious flaky texture we all crave.
6 cups peeled chopped peaches (around 950g): Fresh, ripe peaches are essential for that juicy sweetness; however, frozen peaches can work in a pinch if they are thawed and drained.
1 and 1/2 cups fresh blueberries (210g): Look for firm, plump blueberries to give the filling a pops of flavor.
3/4 cup granulated sugar (150g): This balances the natural tartness of the blueberries and the sweetness of the peaches.
3 tablespoons cornstarch (23g): Acts as a thickener to help create a perfectly set filling.
2 tablespoons all-purpose flour (25g): A bit of extra thickening; it works alongside cornstarch for a nice consistency.
3/4 teaspoon ground cinnamon: Just a hint of warmth to elevate the fruit flavors.
1/8 teaspoon ground allspice: A tiny pinch adds complex flavor notes without overwhelming the pie.
1 tablespoon fresh lemon juice: Brightens up the flavors.
1 tablespoon cold unsalted butter (14g), cut into small cubes: Adds richness to the filling.
Egg wash: 1 large egg beaten with 1 tablespoon milk to create a golden-brown crust.
Optional coarse sugar: A sprinkle on top for sweetness and crunch.

How to Make Blueberry Peach Pie

Prepare the Pie Crust: Start by making your all-butter pie crust up through step 5, giving each disc time to chill in the refrigerator.
Chop the Peaches: Peel the peaches and cut them into 1-inch chunks, aiming for around 6 cups of peach goodness.
Mix the Filling: In a large bowl, mix the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice until well combined. Place this mixture in the refrigerator to chill while you prepare the crust.
Preheat the Oven: Adjust the oven rack to the lower third and preheat your oven to 425°F (218°C). Place a baking sheet on the bottom rack to catch any juices.
Roll Out the Bottom Crust: On a floured surface, roll out one disc of chilled dough into a circle about 12 inches in diameter, then fit it into a 9-inch round pie dish.
Add the Filling: Using a slotted spoon, carefully transfer the fruit filling to the pie crust, leaving the juices behind. Refrigerate the assembled pie while you reduce the leftover juices in the next step.
Reduce Leftover Juice: Pour the reserved juice into a small saucepan and cook over low heat, stirring until it thickens for about 1-2 minutes. Allow it to cool for 5 minutes, then pour it over the filling and gently toss together. Dot with small bits of cold butter.
Prepare the Top Crust: Roll out the second disc of chilled pie dough into a circle measuring about 12–15 inches. Cut strips of dough using a pastry wheel or sharp knife, then weave them into a lattice pattern over the filling. Trim excess dough and crimp the edges for a polished look.
Finish the Pie: Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake the Pie: Bake the pie at 425°F for 20 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and add a pie crust shield to prevent over-browning. Bake for another 45–50 minutes until you see bubbling juices in the center.
Cool the Pie: Once baked, remove the pie from the oven and let it cool on a wire rack for at least five hours before slicing. This is key for letting the filling set properly.
Store Leftovers: If you have any, cover tightly and refrigerate for up to 5 days.

Storing & Reheating

Once you’ve enjoyed your Blueberry Peach Pie, store it at room temperature for a few hours if needed, or tightly cover and place it in the fridge for up to five days. If you want to savor it longer, you may freeze it for up to three months—wrap tightly in plastic wrap and then in aluminum foil. For reheating, pop slices in the microwave for a quick warm-up or place in a preheated oven at 350°F (175°C) for about 15-20 minutes. Just keep in mind the texture may change slightly after freezing.

Chef’s Helpful Tips

Use very ripe peaches for the best flavor, but ensure they slightly firm for easier cutting.
Don’t skip chilling your pie crust; it helps achieve a flaky texture when baked.
If your filling seems too juicy, let it rest a little longer at room temperature before baking.
If needed, use a larger baking dish to accommodate any excess juice that may bubble over.
Consider making the pie crust ahead of time; it can be frozen for up to three months.
For a unique twist, add a splash of vanilla extract to the filling to enhance the flavors.

You can expect this dessert to be a showstopper, not just for its flavors but also for its very appearance. Its colorful filling shining through the latticed top crust is an invitation to everyone around to enjoy a slice of joy.

Baking your own pie brings warmth to your home; it fills the kitchen with enticing aromas while creating lasting memories. Feel free to experiment with variations, perhaps adding a hint of ginger or a splash of almond extract. I hope you enjoy every slice of your Blueberry Peach Pie—happy baking!

Recipe FAQs

Can I use frozen fruit instead of fresh?

Absolutely! Frozen peaches and blueberries work well in this recipe. Just be sure to thaw and drain them beforehand to avoid excess liquid in your filling.

How do I prevent a soggy crust?

To prevent a soggy bottom crust, make sure to thoroughly bake your pie at the correct temperatures and consider pre-baking the bottom crust for 10 minutes before adding the filling.

Can I make the filling ahead of time?

Yes! You can prepare the filling a day in advance and store it in the refrigerator until you’re ready to assemble and bake the pie.

What should I serve with my Blueberry Peach Pie?

A scoop of vanilla ice cream or a dollop of fresh whipped cream is perfect for complementing the fruity flavors and adding an extra touch of sweetness!

⭐ If you make my Blueberry Peach Pie recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Blueberry Peach Pie

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Blueberry Peach Pie

Storing & Reheating

Chef’s Helpful Tips