peach and blueberry pie recipe

Written ByJenny Smyth Posted on
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The Best peach and blueberry pie recipe

I’m so excited to share with you my favorite peach and blueberry pie recipe that’s been a staple in our household for years. This classic dessert is a perfect blend of sweet and tangy flavors, with the juiciest peaches and fresh blueberries that will leave you wanting more. I remember the first time I made this pie for my family, they all raved about it and asked for seconds. Since then, it’s become a regular at our family gatherings and potlucks.

The best part? It’s surprisingly easy to make, even for a beginner in the kitchen like me. With just a few simple ingredients and some basic baking skills, you’ll be enjoying this delicious pie in no time. The origin of this recipe dates back to the southern United States, where peaches are abundant and blueberries are a popular addition to many desserts.

I’ve tweaked the original recipe to include my own twist, using fresh berries instead of frozen ones for an added burst of flavor. The result is a pie that’s both traditional and modern, with a crumbly crust and a silky filling that’s sure to impress. One of the things I love most about this recipe is how versatile it is. You can serve it as a sweet treat after dinner, or as a refreshing dessert on a hot summer day.

It’s also perfect for potlucks, picnics, or even as a gift for friends and family. And did I mention that it’s relatively healthy too? With no added sugars or preservatives, you can feel good about serving this pie to your loved ones. Now, let’s talk about the technique behind making this pie.

It all starts with making the crust from scratch, using cold butter and ice-cold water to create a flaky texture. Then, you’ll need to prepare the filling by mixing together fresh blueberries, sliced peaches, sugar, flour, and lemon juice. Finally, assemble the pie by placing the filling in the crust and topping it with another layer of crumbly pastry. I could go on and on about this recipe all day long!

But trust me when I say that this peach and blueberry pie is truly special – it’s been a crowd-pleaser at every gathering we’ve had it at. My kids adore helping me make this pie from scratch. They love getting their hands dirty with the dough and watching it transform into a golden-brown crust.

Peach and Blueberry Pie

4.9 from 580 votes

A sweet and tangy double-crust pie filled with juicy peaches and blueberries. The fruit filling is lightly spiced and thickened to perfection, baked in a flaky golden crust.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup cold unsalted butter, cubed
6-8 tbsp ice water

For the Filling

4 cups sliced fresh peaches (about 4-5 medium peaches)
1 cup fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1 tbsp unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tbsp water
1 tbsp coarse sugar (for sprinkling)

👨‍🍳Directions

1Make the crust: In a large bowl, whisk together flour, salt, and sugar.
2Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces.
3Gradually add ice water, 1 tablespoon at a time, mixing with a fork until dough just holds together when squeezed.
4Divide dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
5This resting time ensures the butter is cold and the gluten relaxes for a flaky crust.
6Preheat oven to 400°F.
7On a lightly floured surface, roll out one dough disk to a 12-inch circle.
8Gently transfer to a 9-inch pie dish, pressing into the bottom and sides.
9Trim excess dough, leaving a 1/2-inch overhang.
10Refrigerate while preparing filling.
11In a large bowl, combine sliced peaches, blueberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
12Toss gently until fruit is evenly coated.
13Let the mixture sit for 5 minutes to allow juices to release.
14Pour the fruit filling into the chilled bottom crust, spreading evenly.
15Dot the top with small pieces of butter.
16Roll out the second dough disk to a 12-inch circle and place over the filling.
17Trim, fold, and crimp the edges to seal.
18Cut 4-5 slits in the top crust to vent steam.
19In a small bowl, whisk egg with 1 tablespoon water.
20Brush the top crust with egg wash and sprinkle with coarse sugar.
21Place the pie on a baking sheet to catch any drips.
22Bake at 400°F for 20 minutes, then reduce temperature to 375°F and bake for 30-35 more minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
23Cool the pie on a wire rack for at least 2 hours before slicing.
24This allows the filling to set properly.
25Serve warm or at room temperature.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 4g

📝Notes

If using frozen fruit, do not thaw first; increase cornstarch to 1/3 cup and bake for an additional 10 minutes. For a lattice top, cut the second dough into strips and weave over the filling.

Watch Video Of How Peach and Blueberry Pie Works

This peach and blueberry pie recipe is truly one of our family favorites – we always look forward to having it at our gatherings or enjoying leftovers for breakfast after dinner! One thing I love most about this recipe is how easy it is to reheat; simply pop individual slices into the microwave or oven until warmed through.

Another great idea? Serving warm slices à la mode or topped with whipped cream – yum!

❓ Frequently Asked Questions About Peach and Blueberry Pie

Q: What type of peaches should I use for this recipe?

In order to get the best flavor out of your peach and blueberry pie, you’ll want to use fresh peaches that are ripe but still firm. Look for varieties like Georgia or Southern Belle for their sweetness and texture.

Q: Can I substitute other types of berries for the blueberries?

While blueberries are my top pick for this recipe, you can experiment with other types of berries like raspberries or blackberries if you’d like. Just keep in mind that they may change up the flavor profile slightly.

Q: How do I know when my pie crust is ready?

When your dough has chilled enough (about 30 minutes), roll it out on a lightly floured surface until it reaches your desired thickness – usually around 1/8 inch.

Q: Should I blind bake my pie crust before adding the filling?

Nope! You can skip pre-baking your crust if you prefer – simply place your filling inside after rolling out your dough.

Q: What if my filling doesn’t set properly?

This might happen if you don’t let your filling chill long enough before assembling your pie – make sure to refrigerate it for at least 30 minutes before assembling!

Q: Can I store leftover pie slices in an air-tight container?

Sure thing! Just keep in mind that they might not retain their original texture once stored – consider freezing them instead.

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