I’m so excited to share this blueberry peach pie recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The combination of sweet blueberries and juicy peaches is a match made in heaven, and the flaky crust is the perfect vessel for their flavors.
I love that this pie is a great way to use up fresh berries and stone fruits that are often overlooked in traditional recipes. Plus, it’s a great way to get some extra fiber and antioxidants into your diet. The best part?
It’s surprisingly easy to make, even for a beginner like me! All you need is a few simple ingredients and some patience as the filling cooks down. Don’t be intimidated by the number of steps – trust me, it’s worth the effort.
I’ve made this pie for countless family gatherings, potlucks, and even just a Tuesday dinner. My kids love helping me mix the filling and roll out the dough. It’s a fun activity that gets them involved in the kitchen without feeling too overwhelming.
And when we slice into that first piece… oh boy, it’s like a taste explosion in your mouth! The sweetness of the blueberries and peaches balances perfectly with the tanginess of the lemon juice.
It’s truly a masterpiece of flavors and textures.
Blueberry Peach Pie
4.6 from 582 votes
A delightful summer pie that combines sweet peaches and tart blueberries in a flaky, buttery crust. The filling is perfectly thickened and spiced with cinnamon and lemon.
1Prepare the pie crust by mixing flour, salt, and sugar in a large bowl.
2Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs with pea-sized butter pieces.
3Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together when pressed.
4Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5This resting time allows the gluten to relax and the butter to firm up, ensuring a flaky crust.
6Preheat the oven to 425°F (220°C).
7On a lightly floured surface, roll out one disk of dough to a 12-inch circle about 1/8-inch thick.
8Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
9In a large bowl, combine blueberries, peaches, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg.
10Stir gently until the fruit is evenly coated.
11Let the mixture sit for 5 minutes to allow the juices to begin releasing.
12Pour the fruit filling into the prepared pie crust, spreading it evenly.
13Dot the top with the small pieces of butter.
14Roll out the second dough disk to a 12-inch circle and place it over the filling.
15Trim the overhang to 1/2 inch, then crimp the edges to seal.
16Cut several slits in the top crust to allow steam to escape.
17In a small bowl, whisk together the egg and milk to make an egg wash.
18Brush the top crust generously with the egg wash.
19Place the pie on a baking sheet to catch any drips, then bake at 425°F for 20 minutes.
20Reduce the oven temperature to 375°F (190°C) and continue baking for 30-35 minutes, until the crust is golden brown and the filling is bubbling through the slits.
21If the edges brown too quickly, cover them with foil or a pie shield.
22Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
For a lattice top, cut the second dough disk into strips and weave them over the filling. If using frozen fruit, do not thaw it first; add an extra tablespoon of cornstarch to absorb excess moisture.
Watch Video Of How Blueberry Peach Pie Works
This blueberry peach pie recipe is perfect for any occasion – whether you’re hosting a big gathering or just want something special for dinner. It’s also incredibly versatile – serve it warm with vanilla ice cream or whipped cream, or let it cool completely before slicing into wedges for an easy snack.
One of my favorite things about this recipe is how well it stores – simply wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate or freeze for later use. Reheating instructions are simple: just place individual slices on a baking sheet lined with parchment paper and bake at 375°F (190°C) until warmed through.
❓ Frequently Asked Questions About Blueberry Peach Pie
Q: What type of sugar should I use in this recipe?
A: You can use either granulated sugar or brown sugar for this pie – whichever you prefer! If you’re looking for a slightly more complex flavor profile, go with brown sugar; if you want something classic and straightforward, stick with white sugar.
Q: Can I substitute other types of fruit in this pie?
A: Absolutely! While blueberries and peaches are a match made in heaven, you can also try using other combinations like strawberries and raspberries or blackberries and apricots. Just keep in mind that different fruits will change the flavor profile of your pie slightly.
Q: How do I prevent my crust from becoming too soggy?
A: To avoid a soggy crust, make sure you don’t overfill the pie with fruit filling – leave about 1 inch at the top to allow for expansion during baking.
Q: Can I freeze this pie after it’s baked?
A: Yes! This pie freezes beautifully – just let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing it in your freezer for up to 3 months.
Q: Do I need to use fresh or frozen fruit for this recipe?
A: You can use either fresh or frozen fruit for this pie – just thaw frozen fruit first before using it.
Q: Can I make this pie ahead of time?
A: Yes! You can prepare the filling up to 24 hours in advance – just store it in an airtight container in the fridge until you’re ready to assemble and bake the pie.
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