This Blueberry Peach Pie brings together sweet peaches and tart blueberries under a gorgeous lattice crust that looks like it came straight from a farmhouse bakery. The filling gets cooked down on the stovetop first, which means no watery slices or soggy bottoms just thick, jammy fruit that holds its shape when you cut into it. I made this pie for the first time at my neighbor's summer potluck, and it disappeared so fast I barely got a slice for myself.
If you love classic Apple Galette or the buttery layers of Brown Sugar Cinnamon Pop Tarts, you'll absolutely adore this pie. It's easier than you'd think, uses simple ingredients, and tastes like pure summer in every bite.
Why This Blueberry Peach Pie is a Summer Must-Make
You're going to love this Blueberry Peach Pie because it actually slices cleanly. No runny filling pooling on your plate, no fruity soup leaking everywhere. Cooking the fruit mixture on the stove before it goes into the crust is the secret. It thickens everything up perfectly, so you get beautiful, neat slices every single time.
This Blueberry Peach Pie is the kind of dessert that makes summer feel complete. It's got the flaky crust, the jammy filling, and that little bit of effort that makes you feel proud when you pull it out of the oven. Whether you're baking it for a backyard barbecue or just because it's Tuesday and you deserve Blueberry Peach Pie, this recipe won't let you down.
If you loved this, you'll also want to try my Chocolate Swiss Roll Cake or these cozy Gingerbread Blossoms when the weather cools down. Happy baking!
Jump to:
- Why This Blueberry Peach Pie is a Summer Must-Make
- Blueberry Peach Pie Ingredients
- How to Make Blueberry Peach Pie (Step-by-Step)
- Ingredient Swaps and Substitutions
- Equipment For Blueberry Peach Pie
- How to Store and Reheat Your Blueberry Peach Pie
- Serving Suggestions That Make It Even Better
- Expert Tips
- FAQ
- Related
- Pairing
- Blueberry Peach Pie
Blueberry Peach Pie Ingredients
Here's everything you need to make one beautiful Blueberry Peach Pie . You'll notice the filling uses both cornstarch and flour-that combo helps the fruit juices thicken up without turning gummy or cloudy.
See Recipe Card Below This Post For Ingredient Quantities
For the Filling:
- Peaches: Fresh, ripe peaches bring natural sweetness and soft, juicy texture. Make sure to peel them first so you don't end up with chewy skins in your filling.
- Blueberries: These little bursts of tartness balance out the sweetness of the peaches and add gorgeous color to every slice.
- Granulated sugar: Sweetens the fruit and helps draw out the juices that thicken into that luscious filling.
- Cornstarch: This is your thickening powerhouse. It keeps the filling from turning into soup.
- All-purpose flour: Works with the cornstarch to create a smooth, jammy texture that holds together beautifully.
- Ground cinnamon: Adds warmth and a little spice that makes the fruit taste even more summery.
- Ground allspice: Just a tiny pinch brings depth and a hint of complexity to the filling.
- Fresh lemon juice: Brightens up the fruit flavors and adds a touch of tang that keeps everything from tasting too sweet.
- Unsalted butter: Dotting the filling with butter adds richness and helps the top crust turn golden and flaky.
For brushing & finishing:
- Egg wash: Brushing the crust with beaten egg and water gives it that beautiful bakery-style shine.
- Coarse sugar: Sprinkled on top before baking, this adds a little crunch and sparkle to the finished crust.
How to Make Blueberry Peach Pie (Step-by-Step)
This Blueberry Peach Pie comes together in stages, but none of them are hard. The key is cooking down the filling first so it's nice and thick before it ever hits the oven.
Prep the filling: Combine the peaches, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice in a medium saucepan over medium heat. Stir gently as the mixture heats up and starts to bubble. Cook for 5 to 7 minutes until the juices thicken and coat the back of your spoon. Take it off the heat and let it cool completely-this step is important so your bottom crust doesn't get soggy.
Preheat oven: Set your oven to 425°F (220°C) so it's nice and hot when your pie is ready to go in.
Roll out bottom crust: Roll out one of your pie crusts on a lightly floured surface until it's about 12 inches across. Carefully fit it into your 9-inch pie pan, pressing it gently into the bottom and up the sides. Trim the edges, leaving about half an inch of overhang.
Add filling: Pour the cooled fruit mixture into the prepared crust, spreading it out evenly. Dot the top of the filling with small pieces of butter-they'll melt into the fruit as it bakes and make everything taste richer.
Prepare top crust: Roll out your second crust and cut it into strips for a lattice top (about 1 inch wide works great), or just drape the whole crust over the top and cut a few slits for steam to escape. If you're doing a lattice, weave the strips over and under each other in a crisscross pattern.
Seal and crimp edges: Fold the overhang from the top crust under the bottom crust edge and press to seal. Crimp the edges with your fingers or a fork to make them look pretty. Brush the entire top crust with egg wash, then sprinkle coarse sugar all over for that sparkly finish.
Bake: Put the pie in your preheated oven and bake for 15 minutes at 425°F. Then lower the heat to 350°F (175°C) and keep baking for another 50 to 55 minutes. You'll know it's done when the crust is deep golden brown and the filling is bubbling up through the lattice or vents.
Cool: This is the hardest part-you have to let the pie cool completely for at least 3 hours. I know it smells incredible and you want to dive in, but if you cut it too soon, the filling will run everywhere. Trust me on this one.
Serve: Slice into wedges and serve plain, or go all out with a big scoop of vanilla ice cream on top. Both ways are perfect.
Ingredient Swaps and Substitutions
You can make this Blueberry Peach Pie work with what you've got on hand. Here are a few easy swaps:
Frozen fruit: If fresh peaches or blueberries aren't in season, frozen works just fine. Thaw them first and drain off any extra liquid before cooking the filling. You might need to cook the mixture a minute or two longer to thicken it up.
Crust: If you're short on time or not a fan of making homemade crust, store-bought all-butter pie dough is a solid option. Just make sure it's the good stuff with real butter, not shortening.
Spices: Don't have allspice? Leave it out or use a tiny pinch of nutmeg instead. The pie will still taste amazing.
Sugar: You can swap in light brown sugar for a deeper, more caramel-like flavor, or reduce the sugar by a couple tablespoons if your peaches are super sweet.
Equipment For Blueberry Peach Pie
Here's the simple equipment that makes this Blueberry Peach Pie come together:
- 9-inch (23cm) pie pan: The standard size for most pies. A glass or ceramic pan works beautifully.
- Medium saucepan: For cooking down the fruit filling on the stovetop.
- Rolling pin: To roll out your pie crusts evenly.
- Pastry brush: For brushing on the egg wash.
- Knife or pastry wheel for lattice: If you're going for that classic lattice look.
- Mixing spoon: A sturdy wooden or silicone spoon for stirring the filling.
How to Store and Reheat Your Blueberry Peach Pie
This Blueberry Peach Pie keeps really well, which makes it great for making ahead or enjoying leftovers (if there are any).
Room temperature: Once fully cooled, cover the Blueberry Peach Pie loosely with foil or plastic wrap and leave it on the counter for up to 2 days.
Refrigerator: For longer storage, cover and refrigerate for up to 5 days. The crust might soften slightly in the fridge, but the flavor stays incredible.
Freezer: Wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: Pop a slice in a 350°F oven for about 10 minutes to crisp up the crust and warm the filling. The microwave works too, but the crust won't stay as flaky.
Serving Suggestions That Make It Even Better
Here are some cozy ways to serve this Blueberry Peach Pie:
With vanilla ice cream: This is the classic pairing for a reason. The cold, creamy ice cream melts into the warm, fruity filling and it's just heavenly.
Whipped cream: A big dollop of homemade whipped cream (or the stuff from a can, no judgment) adds a light, airy contrast to the rich fruit.
A drizzle of caramel: If you want to get fancy, warm up some caramel sauce and drizzle it over each slice. The sweet, buttery flavor pairs beautifully with the peaches.
For breakfast: Yep, I said it. A slice of fruit pie with your morning coffee is one of life's simple pleasures, and this one has actual fruit in it, so it basically counts as balanced.
If you're planning a summer dessert spread, pair this with Coconut Cream Bars or Copycat Magnolia Bakery Cupcakes for a full bakery-style table.
Expert Tips
Cook the filling completely on the stovetop. Don't skip this step or rush it. The filling needs to thicken up before baking so you don't end up with a soupy mess.
Let it cool all the way. I know waiting is torture, but cooling is what allows the filling to set properly. Cut into it too soon and all that beautiful filling will ooze out.
Use ripe, flavorful fruit. Since this Blueberry Peach Pie is all about the peaches and blueberries, make sure your fruit tastes great on its own. Underripe peaches won't have enough sweetness or juice.
Keep your butter cold for the crust. If you're making homemade crust, cold butter is the secret to flakiness. Work quickly and don't let the dough get warm.
Cover the edges if they brown too fast. If the crimped edges start getting too dark before the rest of the Blueberry Peach Pie is done, cover them loosely with strips of foil or a pie crust shield.
FAQ
How do you prevent blueberry peach pie from being runny?
The trick is cooking the filling on the stovetop first. When you combine the fruit, sugar, cornstarch, and flour in a saucepan and let it bubble and thicken for 5 to 7 minutes, the starches activate and soak up all that juice. Once it cools, the filling firms up beautifully, so when you bake the Blueberry Peach Pie, it stays thick and sliceable instead of soupy. Also, make sure to let the pie cool completely before cutting into it-patience really pays off here.
Can I use frozen peaches or blueberries in pie?
Absolutely. Frozen fruit works great for this recipe, especially if fresh isn't in season. Just thaw the fruit completely and drain off any extra liquid before you start cooking the filling. You might need to simmer it a minute or two longer to get the right thickness since frozen fruit releases more water. The flavor will still be delicious-I've done it plenty of times when I'm craving pie in the middle of winter.
What is the best crust for fruit pies?
An all-butter pie crust is hands-down the best choice for fruit pies. Butter gives you incredible flavor and those flaky, golden layers that make every bite worth it. Some people use shortening or a butter-shortening blend, which can be easier to work with, but I think butter just tastes better. If you're making your own crust, keep everything cold and don't overwork the dough. If you're buying store-bought, look for one that lists butter as the first fat ingredient.
How do you make a lattice top for pie?
It's easier than it looks, I promise. Roll out your top crust and cut it into strips about 1 inch wide using a knife or pastry wheel. Lay half the strips across the pie in one direction, spacing them evenly. Then fold back every other strip halfway, lay down a perpendicular strip, and unfold the folded strips back over it. Keep alternating-folding back strips, adding a new one, unfolding-until you've woven the whole top. Trim the edges, crimp them with the bottom crust, and you're done. Liam tried this with me and even his wobbly version looked beautiful once it baked up golden.
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Pairing
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Blueberry Peach Pie
Ingredients
Method
- Prepare your pie crust according to your recipe, finishing through step 5.
- Peel the peaches and cut into 1-inch chunks, measuring approximately 6 cups.
- In a large mixing bowl, combine the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, and allspice.
- Add the fresh lemon juice and gently toss to coat the fruit evenly.
- Transfer the fruit mixture into the prepared pie crust in the 9-inch pie dish.
- Dot the top of the filling with small cubes of cold butter.
- Roll out the second pie crust and cut into strips to form a lattice top. Carefully place the strips over the fruit in a woven pattern.
- Brush the top crust with the beaten egg and milk mixture. sprinkle with coarse sugar if desired.
- Preheat the oven to 400°F (200°C) and bake the pie for 20 minutes. Then reduce the heat to 350°F (175°C) and continue baking for an additional 50 minutes until the crust is golden and the filling is bubbly.
- Remove the pie from the oven and allow it to cool completely on a wire rack for about 4 hours before slicing.
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