A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Serve with some vanilla ice cream for an unbeatable summer treat!
Let’s talk pie!
My dad’s favorite fruit are blueberries. When brainstorming Father’s Day desserts, I immediately thought a blueberry crisp or blueberry pie would be perfect. A warm crisp, some melty vanilla ice cream… perfection. But when some fresh peaches stared me down, I somehow couldn’t leave the store without a dozen.
The juicy, sweet fruit filling sits inside my buttery, flaky homemade pie crust. Have you tried this crust yet? In all my recipe testing, I’ve found a perfect combination of fats and flour. This pie crust is so simple and the dough is easy to work with. If you’ve never made pie crust from scratch, now is the time. And my recipe is the one to start with!
Pie Crust 101
If you’ve never made your own pie crust before, don’t fret. I have step-by-step visuals and explanations for you in my pie crust recipe. Make pie crust with a few simple ingredients: flour, salt, cold water, and fat. You can make pie crust with shortening or with butter or both. I use prefer to use both in my pie crust, but do have an all butter pie crust recipe as well.
Why? Shortening is used for flakiness and butter is used for flavor.
Important note: you must use chilled butter, chilled shortening, and ice cold water. Cold, cold, cold. Why the emphasis on temperature? Keeping your pie crust as cold as possible helps to keep the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pie bakes, the steam helps to separate the crust into multiple flaky layers.
Warm or room temperature fats and water will create a hard, crunchy pie crust instead of a nice tender flaky crust. You don’t want that, trust me!
I created a lattice pie crust top. You can find a full tutorial and video for this beautiful pie topping on my how to lattice pie crust page. I use a lattice crust for apple pie and a thicker-style lattice in this peach pie. (Just as tasty, only without blueberries!) You can also review my tutorial for how to crimp and flute pie crust to achieve those beautiful decorative edges.
The peach blueberry filling is also pretty simple—a quick mix of fresh blueberries and peaches, a dash of cinnamon and allspice for flavor, along with some sugar and flour.
Frozen fruit will be fine, but just make sure it is thawed, completely drained of excess liquid, and blotted as dry as can be. The fruits release so many juices during bake time that it’s easy for the filling to become too wet and the bottom crust may become soggy.
Something to note: since peaches in general (fresh or frozen) are so darn juicy, this pie won’t be as sturdy as apple pie for example. Sure, you *could* always add more flour to thicken it up, but I feel that takes away from the fruit’s flavor and texture. The filling will be juicy, but still hold its shape relatively well.
You will love this pie’s flavor! From the buttery pie crust to the juicy peaches and sweet blueberries… this is summer’s finest comfort dessert. No secret ingredients and nothing to take away from the fruit’s fresh flavor, although a scoop of vanilla ice cream and a dollop of whipped cream certainly doesn’t hurt. Just simple, fresh, old-fashioned homemade pie goodness. And I do NOT skimp on the fruit filling.
There were certainly no leftovers after 1 night in our house. It was just the kind of dessert my dad wanted as an early Father’s Day celebration. And the rest of us were quite content as well. Nothing beats homemade pie on a summer night. Enjoy!
By the way, if you’re looking for all the goodness of a pie with half the work, try my blueberry peach frangipane galette or blueberry galette instead!
Print
Blueberry Peach Pie.
- Prep Time: 3 hours
- Cook Time: 50 minutes
- Total Time: 3 hours, 50 minutes
- Yield: 1 9-inch pie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Serve with some vanilla ice cream for an unbeatable summer treat!
Ingredients
- Homemade Pie Crust (full recipe makes 2 crusts: 1 for bottom, 1 for top)
- 3/4 cup + 1 Tablespoon granulated sugar
- 6 Tablespoons all-purpose flour (spooned & leveled)
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 3 cups sliced, peeled fresh peaches* (about 5)
- 1 and 1/2 cups (210g) fresh blueberries*
- 1 Tablespoon (14g) unsalted butter
- 1 egg, beaten
Instructions
- The crust: Prepare my pie crust crust through step 5.
- Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
- Preheat oven to 400°F (204°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
- Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp or flute the pie crust edges, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
- Brush the lattice top with the beaten egg. A very thin coating—you don’t want scrambled eggs on top of your dough. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance—after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Silicone Spatula or Wooden Spoon | 9-inch Pie Dish | Rolling Pin | Pastry Wheel or Pizza Cutter | Pastry Brush | Pie Crust Shield | Cooling Rack
- Fruit: Frozen fruit is not preferred, however you can use it if you need to. Make sure you thaw it completely, drain all of the excess liquid, and blot dry.
- All Blueberry Pie: Here is my blueberry pie recipe.
Do you think I could use blackberries instead of blueberries in this recipe? Thanks!
Hi Isabelle, that should work well! Let us know if you give it a try.
This is one of the best pies I’ve be ever eaten!
Hi Sally! What do you think about replacing the blueberries with strawberries? Thanks!
Hi Abby! Strawberries have more moisture, so may throw pff the consistency of the filling, but let us know if you try anything! You may also love our strawberry peach galette.
How would you adjust the fruit amounts for a 10” pie?
Can you follow this same recipe but do a ‘Dutch’ / crumb topping!?? And no pre-baking of the crust or bread crumbs needed underneath fruit before baking!??? I hate soggy crust. Thanks!
Hi Kel, you can absolutely top with a crumble topping instead. This would be delicious with the topping from our blueberry crumble pie. We don’t find par-baking necessary for this pie, however if you’re not using a top crust (and using a crumble instead) you can certainly give it a quick par-bake if you prefer. Let us know how it turns out for you!
Excellent recipe Sally!! I’m a pie maker and LOVE blueberry peach….absolutely one of my faves! And this crust recipe nails it!
Over the many yeras of pie making, I’ve gone from regular shortening, to butter flavored shortening, to all butter. Lately, I have been using an all butter crust recipe with buttermilk for the liquid….which is fabulous….but very rich. (**I even have a special recipe of cream cheese, butter and flour that is really rich!!**)
Love the combination of the shortening and butter, here!
Hands down 5 stars!! ⭐⭐⭐⭐⭐
Am I missing where the tablespoon of butter comes in?
Hi Maria, see the end of step 4!
Amazing, amazing, amazing!
This is the best pie I have ever made (and I have made some pies!)
The fruit sets up perfectly and the flavors are beyond.
Thank you Sally for this recipe. Perfect use of fresh picked blueberries. I have also made the all blueberry pie, which was good, but the peaches and spices take it to a whole other level!
Thank you so much for your kind feedback, Michelle — we truly appreciate it!
Hi Sally,
I noticed in the regular peach pie recipe you recommend cutting the peaches into smaller cubes. Whereas this recipe it looks like you went with the long slices. Will it make a difference how large the peach pieces are?
Hi Jason, this is such a great question, thank you for asking! This recipe is a little older and we only recently updated the peach pie recipe to be chunks instead of slices, so haven’t yet updated or re-photographed the blueberry peach pie. So yes, we would recommend cutting the peaches into chunks instead of slices, for best results when slicing the pie. But it’s also not the entire filling in this pie, so it shouldn’t matter quite as much as the all-peach pie.
This pie was amazing! What a great idea to put blueberries and peaches together. My husband said it was even better the next day so the next time I make it I might just make it a day before serving.
My friend made this and brought it to a party – it was the best dessert there! Im making it tomorrow for friends! Thank you!
Hi Sally! Was going to make this pie for tomorrow afternoon. Can I make the filling and keep in the fridge til tomorrow morning?
Hi Laura! Filling can be covered and refrigerated for up to 24 hours if needed.
Hi,
Can the peaches be replaced with apples and would it affect the baking time?
Hi, You can follow our Apple Cranberry Pie recipe and swap the cranberries for blueberries. Let us know how it turns out for you!
Can this pie be converted to 5 inch pies in a disposable pie pans? If so, recommendations?
Hi Zoe, you can certainly use this recipe for 5 inch pans. You should be able to get at least 2-3 pies of that size out of this recipe. We’re unsure of the exact bake time.
I forgot to take the unbaked frozen pie out of the freezer until the morning. It’s been in the refrigerator for 6 hours but still looks pretty icy. Can I go ahead and bake it using the same instructions above? Thanks!
Hi Sandra! It’s best to wait until the pie is thawed before baking to ensure it bakes correctly. You can see recipe notes for our recommended make-ahead instructions for the future as well!
This is the most amazing pie ever. The perfect blend of peach, berry and cinnamon. My guests were crazy about it.
Hi Sally!! I love this recipe. I made it last summer and it was unreal. Can I make it a day ahead of time and store in the fridge? Or is it better to make it the day-of?
Thank you!!
Hi Ali! This a great pie to make 1 day in advance– after it cools, cover tightly and keep at room temperature.
Would I be able to freeze just the filling part in a zip lock bag for later use? Would I just thaw before baking?
Hi Tamara, definitely! Just make sure to seal tightly and remove as much air as possible from the bag. Thaw overnight in the fridge before use.