peach blueberry pie recipe

Written BySheba G Updated On
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The Best peach blueberry pie recipe

I’m so excited to share with you my favorite peach blueberry pie recipe that has been a staple in our household for years. I remember first making it for my family’s summer BBQ, and everyone raved about it.

The combination of juicy peaches and sweet blueberries, nestled in a flaky pastry crust, was a game-changer. Since then, it’s become a regular feature at our family gatherings and even makes an appearance at our weekly Sunday dinner.

What I love most about this recipe is its simplicity – just a few high-quality ingredients come together to create a truly unforgettable dessert. Plus, the best part is that it’s relatively easy to make and requires minimal prep time.

My kids love helping me with the assembly process, and they’re always eager to taste-test the finished product (although they usually end up with a few extra crumbs on their faces!) As we dive into the recipe below, you’ll see just how straightforward it is – but don’t let that fool you; the end result is truly show-stopping.

Whether you’re serving it at a fancy dinner party or just enjoying it as a weeknight treat, this peach blueberry pie is sure to impress. With its luscious flavors and impressive presentation, I guarantee you’ll be the star of any gathering.

And let’s not forget the health benefits – with only natural sweeteners and wholesome ingredients, you can feel good about what you’re feeding your loved ones.

Peach Blueberry Pie

4.9 from 1848 votes

A delightful summer pie that combines sweet peaches and tart blueberries in a flaky, buttery crust. The fruit filling is perfectly thickened and spiced, creating a beautiful lattice-topped dessert that is both visually stunning and delicious.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/2 cup ice water, plus more if needed

For the Fruit Filling

4 cups sliced fresh peaches (about 4-5 medium peaches)
2 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt

For the Egg Wash

1 large egg
1 tablespoon milk or water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle the ice water over the mixture and stir with a fork until the dough just comes together; if it seems dry, add more ice water one tablespoon at a time.
4Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
5This chilling step ensures the butter is firm and the crust will be flaky.
6Preheat your oven to 400°F (200°C) and place a baking sheet on the lower rack to catch any drips.
7In a separate large bowl, gently combine the sliced peaches, blueberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt; let the mixture sit for 10 minutes to allow the juices to release.
8On a lightly floured surface, roll out one disk of dough into a 12-inch circle about 1/8-inch thick.
9Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides without stretching.
10Trim the overhanging edges to about 1/2 inch beyond the rim.
11Pour the fruit filling into the prepared crust, spreading it evenly.
12Roll out the second disk of dough into another 12-inch circle and cut it into 1-inch wide strips using a sharp knife or pizza cutter.
13Arrange half the strips across the pie in one direction, then weave the remaining strips over and under to create a lattice top; press the ends of the strips into the bottom crust edge.
14Fold the overhanging bottom crust up over the lattice strips and crimp the edges decoratively with your fingers or a fork.
15In a small bowl, whisk the egg with the milk or water to make an egg wash, then brush it lightly over the lattice and crust edges.
16Place the pie on the preheated baking sheet and bake at 400°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling thickly through the lattice.
17Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing; this allows the filling to set properly.
18Serve at room temperature or slightly warm, optionally with a scoop of vanilla ice cream.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Plastic wrap
Rolling pin
9-inch pie dish
Baking sheet
Pastry brush
Sharp knife or pizza cutter

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For best results, use ripe but firm peaches and fresh blueberries. If using frozen fruit, do not thaw and increase the cornstarch to 1/3 cup to compensate for extra moisture.

Watch Video Of How Peach Blueberry Pie Works

This peach blueberry pie is always a crowd-pleaser at our family gatherings – whether we’re celebrating birthdays or simply enjoying a cozy Sunday evening together. One thing I love about this recipe is how versatile it is: we often serve it as an after-dinner treat or even as a light breakfast option (yes, you read that right!)

If you’re looking for ways to repurpose leftover pie slices, consider turning them into crumbles by topping with vanilla ice cream or whipped cream – yum! When storing leftovers in an airtight container in the fridge, be sure to keep them away from direct sunlight and moisture.

❓ Frequently Asked Questions About Peach Blueberry Pie

What type of peaches are best for this recipe?

For this recipe, you’ll want to use ripe but firm peaches, such as Georgia or Southern varieties. Avoid using overly ripe or soft peaches, as they can make the filling too watery.

Can I substitute other types of berries for blueberries?

While blueberries are my go-to choice for this recipe, you can experiment with other types of berries like raspberries or blackberries if you prefer their flavor and texture. Keep in mind that using different berries may alter the overall flavor profile slightly.

How do I prevent the pastry from becoming too soggy?

To ensure your pastry stays flaky and doesn’t become soggy, make sure to bake it until golden brown before adding the filling mixture. This will help create a crispy base for your pie.

Can I use frozen peaches instead of fresh?

You can use frozen peaches in place of fresh ones if needed – simply thaw them according to package instructions before using them in the recipe.

What’s the ideal ratio of peaches to blueberries?

A good starting point is to use 2 cups of sliced peaches and 1 cup of fresh or frozen blueberries for each pie crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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