peach blueberry pie recipe

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

I’ve been making peach blueberry pie for years, and it’s still a family favorite. My kids love helping me pick out the freshest peaches at the farmer’s market, and they can’t get enough of the sweet and tangy filling.

This recipe is a staple in our household, and it’s perfect for any occasion – whether we’re having a family gathering or just a quiet dinner at home. The best part is that it’s surprisingly easy to make, even for a beginner in the kitchen.

The combination of juicy peaches and plump blueberries is a match made in heaven, and the hint of cinnamon adds just the right amount of warmth. I love how this pie looks on the table, too – the golden crust and vibrant filling make it a showstopper at any gathering.

When I slice into it, the aroma of baked fruit fills the air, and everyone knows we’re in for a treat. This pie is more than just a dessert – it’s a memory-making experience that I cherish every time we sit down to enjoy it together.

Peach Blueberry Pie

Peach Blueberry Pie

4.9 from 849 votes

A delightful combination of sweet peaches and tart blueberries baked in a flaky pie crust, perfect for summer desserts. This recipe is a must-try for any occasion.

Prep Time25 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Filling

4 cups sliced peaches (about 4-5 peaches)
2 cups fresh blueberries
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice

For the Topping

1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1In a large bowl, combine flour, salt, and sugar for the pie crust.
2Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
4You may not need all the water.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6In a large bowl, combine the sliced peaches, blueberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
7Mix well and set aside.
8On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle.
9Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
10Trim the edges, leaving about 1 inch of overhang.
11Spoon the fruit filling into the pie crust, mounding it slightly in the center.
12Roll out the second dough disk and place it over the filling.
13Trim the edges, leaving about 1 inch of overhang.
14Crimp the edges to seal the pie.
15Brush the top of the pie with milk and sprinkle with granulated sugar.
16Cut slits in the top crust to allow steam to escape.
17Place the pie dish on a baking sheet.
18Preheat the oven to 425°F (220°C).
19Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
20If the edges of the crust start to brown too quickly, cover them with aluminum foil.
21Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
22This allows the filling to set and makes it easier to slice.
23Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 45mg🧂Sodium: 200mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: To make ahead, prepare the pie up to step 6, then refrigerate until ready to bake. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Watch Video Of How Peach Blueberry Pie Works

This peach blueberry pie recipe is always a hit at our family gatherings and daily meals alike.

It’s easy to make ahead of time and stores beautifully in an airtight container for up to 3 days without losing its texture or flavor.

Whether you’re serving it as is or topped with whipped cream or ice cream, this pie is sure to impress your guests and become a new family favorite.

❓ Frequently Asked Questions About Peach Blueberry Pie

Q: What kind of peaches are best for this recipe?

I like to use ripe but firm peaches, as they’ll hold their shape during baking. You can use either yellow or white peaches, but I find that yellow peaches have a slightly sweeter flavor that pairs perfectly with the blueberries.

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

While blueberries are my top choice, you can experiment with other fruits like raspberries or blackberries if you like. Just be aware that they might change the flavor profile slightly.

Q: How do I prevent the crust from becoming too dark during baking?

To prevent over-browning, you can brush the crust with an egg wash (beaten egg mixed with a little water) before baking. This will give it a rich golden color without burning.

Q: Can I make this pie ahead of time?

Yes, you can assemble the pie up to 24 hours in advance and store it in the fridge until baking. Just keep in mind that the filling might release some liquid during storage.

Q: What’s the best way to serve this pie?

We love serving this pie warm with a scoop of vanilla ice cream or whipped cream on top. If you prefer it cold, you can store it in an airtight container for up to 3 days without losing its texture or flavor.

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