🥧 Introduction: A Slice of Summer in Every Bite
There’s something undeniably magical about summer desserts—the kind that overflow with ripe fruit, warm memories, and just the right touch of sweetness. And nothing captures that sunshine-soaked feeling quite like a blueberry peach pie.
This blueberry peach pie is the ultimate blend of sweet, tart, and buttery. With a flaky golden crust and a bubbling filling of seasonal fruit, it’s everything a homemade fruit pie should be. Whether you’re heading to a backyard cookout, prepping for a holiday table, or just indulging your inner baker, this pie checks all the boxes.
But this isn’t just any fruit pie—it’s a carefully crafted recipe with game-changing techniques. From reducing the fruit juices to prevent sogginess, to crafting a gorgeous lattice crust, you’ll learn exactly how to get it right. Plus, we’ve got expert tips, FAQs, and flavor-packed variations to help you master every step.
So grab those peak-season peaches, fresh blueberries, and your favorite pie dish—because your summer dessert game is about to level up.
Table of Contents
🥧 What Is Blueberry Peach Pie?
A blueberry peach pie is more than just a delicious dessert—it’s a celebration of summer in every slice. This timeless American classic brings together two seasonal powerhouses: the sweetness of sun-ripened peaches and the tart burst of fresh blueberries, all nestled in a golden, flaky crust. Finished with a lattice top that’s as beautiful as it is functional, this pie is a staple on summer tables across the country.
Unlike single-fruit pies like apple or cherry, blueberry peach pie combines the best of both flavor worlds. Peaches offer a mellow, juicy sweetness, while blueberries add a bright contrast that keeps each bite vibrant. The fruit blend also helps achieve a rich, balanced filling that’s less prone to excessive juiciness—especially when paired with the right thickening technique (we’ll cover that soon!).
This pie isn’t just a treat for the taste buds—it’s also surprisingly nutritious. Peaches are rich in vitamin C and fiber, while blueberries are packed with antioxidants. And thanks to the homemade crust and careful juice reduction, this pie avoids the overly sweet, syrupy mess often found in store-bought versions.
Whether you’re making it for a weekend gathering, a picnic in the park, or a weeknight indulgence, blueberry peach pie brings rustic charm, color, and flavor to any occasion.
🧂 Ingredients for the Perfect Blueberry Peach Pie
Creating a show-stopping blueberry peach pie starts with quality ingredients. Each component plays a crucial role—not just in taste, but in texture, structure, and presentation. Below is a breakdown of everything you’ll need, including tips and substitutions to ensure your pie is a success.
🥧 Pie Crust
- All-Butter Pie Crust (makes 2 crusts): One for the base and one for that classic lattice top.
Tip: Cold butter is key for a flaky texture. You can also use a butter-shortening mix or store-bought crust in a pinch.
🍑 Fruit Filling
- 6 cups chopped peaches (about 1050g): Peeled and cut into 1-inch chunks. Use firm, yellow peaches without soft spots.
Tip: Let them ripen in a paper bag for 1–2 days for peak flavor. - 1½ cups fresh blueberries (210g): Avoid frozen blueberries as they release too much moisture.
Substitute: If blueberries aren’t in season, try blackberries for a twist.
🍬 Sweeteners & Thickeners
- ¾ cup granulated sugar (150g): Balances the tartness of the blueberries and highlights the peach flavor.
- 3 tablespoons cornstarch + 2 tablespoons all-purpose flour: This combo thickens the fruit juices without a gummy texture.
Tip: Reducing the fruit juices on the stove is a game-changer for consistency.
🌿 Spices & Extras
- ¾ teaspoon ground cinnamon + ⅛ teaspoon ground allspice: Adds warmth and depth.
- 1 tablespoon fresh lemon juice: Enhances brightness and balances sweetness.
- 1 tablespoon cold unsalted butter: Dotted over the filling to enrich flavor.
🥚 For the Crust
- Egg wash: 1 egg beaten with 1 tablespoon milk creates a golden, glossy finish.
- Coarse sugar (optional): Sprinkled on top for sparkle and crunch.
💡 Ingredient Tip: Want a vegan version? Swap the butter for plant-based alternatives and use dairy-free milk in your egg wash (or skip it entirely).
👩🍳 Step-by-Step Instructions (With Pro Tips)
Baking the perfect blueberry peach pie is all about technique. These step-by-step directions will walk you through everything—from prepping fruit to baking a golden, bubbling beauty. Follow closely, and you’ll get that perfect set filling and flaky crust every time.
🔪 Step 1: Prepare the Pie Dough
Use your favorite homemade or store-bought pie crust. If using homemade, prepare it through the chilling stage and keep it cold until ready to roll. Cold dough = flaky crust.
🍑 Step 2: Peel and Chop the Peaches
Peel 6 cups of fresh peaches (about 8 medium peaches) and chop them into 1-inch chunks. The uniform size helps the fruit cook evenly and prevents mushiness.
🫐 Step 3: Make the Filling
In a large bowl, combine:
- Chopped peaches
- 1½ cups fresh blueberries
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- ¾ tsp cinnamon
- ⅛ tsp allspice
- 1 tbsp lemon juice
Stir until thoroughly coated, then place in the refrigerator while you prepare the crust.
🍽 Step 4: Preheat & Prep the Oven
Preheat oven to 425°F (218°C). Adjust rack to lower third position. Place a baking sheet on the bottom rack to catch any drips.
🧑🍳 Step 5: Roll Out Bottom Crust
Roll one chilled dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. Gently press into the dish and trim excess dough if needed.
🥄 Step 6: Fill the Pie
Using a slotted spoon, transfer the fruit filling into the crust, leaving juice behind. Reserve that juice—it’s key to a perfect filling.
🔥 Step 7: Reduce the Juices
Pour the reserved juice into a small saucepan and simmer over low heat for 1–2 minutes, until it thickens to an applesauce-like consistency. Cool for 5 minutes, then pour it back over the fruit in the pie dish. Dot with small cubes of cold unsalted butter.
🧵 Step 8: Create the Lattice Top
Roll out the second dough disc and cut into 1¼-inch strips. Weave them into a lattice pattern over the filling. Trim and crimp the edges. Flute with a fork if desired.
🥚 Step 9: Egg Wash and Sugar
Brush the crust with egg wash (1 egg + 1 tbsp milk). Sprinkle with coarse sugar for extra crunch.
🔥 Step 10: Bake the Pie
Bake at 425°F for 20 minutes. Then, reduce oven temperature to 375°F (190°C) and cover the edges with a pie crust shield. Continue baking for 45–50 more minutes, until the juices bubble in the center and the crust is golden brown. Internal filling temp should reach 200°F (93°C).
⏳ Step 11: Cool Completely
Remove from oven and place on a wire rack. Let the pie cool for at least 5 hours before slicing. This ensures a firm, sliceable filling.
💡 Tips for the Best Blueberry Peach Pie Ever
Crafting a flawless blueberry peach pie goes beyond following a basic recipe—it’s about mastering a few key techniques that bring out the best in your ingredients. These expert tips will help you avoid common pitfalls and ensure your pie is just as stunning as it is delicious.
✅ 1. Reduce the Juice to Perfect Your Filling
A soggy or runny blueberry peach pie is often the result of excess fruit juice. By simmering the leftover liquid before adding it back into the pie, you’ll create a thicker, jam-like consistency that sets beautifully once cooled.
❄️ 2. Keep Everything Cold for That Signature Flaky Crust
A great crust is the backbone of any blueberry peach pie. Use cold butter, cold water, and even chill your rolling pin if needed. This keeps the fat from melting too early and creates those desirable flaky layers.
🧈 3. Don’t Skip the Butter on Top
Dotting cold unsalted butter on top of the fruit adds extra richness to your blueberry peach pie. It helps round out the flavors and creates a more luxurious bite.
🛡 4. Use a Pie Shield to Save the Crust
The edges of a blueberry peach pie can over-brown before the filling finishes baking. Prevent this by placing a pie shield or foil around the crust after the first 20 minutes.
⏳ 5. Let It Cool for Clean Slices
Tempting as it may be, don’t slice your blueberry peach pie too early. Give it at least 5 hours to set. This cooling time helps firm up the filling and gives you those perfect, bakery-style wedges.
🍋 Flavor Boosters: Zest and Extracts
Want your blueberry peach pie to stand out even more? Try adding lemon zest for brightness or almond extract for a subtle, nutty undertone.
🌀 Variations You’ll Love
Once you’ve mastered the classic blueberry peach pie, there’s a whole world of creative variations to explore. Whether you’re adjusting for dietary needs, simplifying for busy weeknights, or just experimenting with flavor, these twists will keep your pie game fresh.
🥣 1. Crumble Topping Instead of Lattice
Not a fan of lattice work? Top your blueberry peach pie with a buttery brown sugar crumble instead. Combine flour, brown sugar, oats, cinnamon, and cold butter for a streusel-like texture that crisps beautifully in the oven.
🧁 2. Mini Blueberry Peach Hand Pies
Turn this classic into a portable treat! Use pre-cut dough rounds and spoon a small amount of the blueberry peach pie filling into each, sealing with a fork and baking until golden. Great for lunchboxes, picnics, or party platters.
🌱 3. Vegan Blueberry Peach Pie
Make a dairy- and egg-free version by using a plant-based butter in the crust and skipping the egg wash. A splash of dairy-free milk or maple syrup can give the crust some golden color without animal products.
🫙 4. Low-Sugar or Keto Adaptation
Reduce sugar by half or replace it with a 1:1 sugar substitute like monk fruit sweetener. Also, opt for an almond flour crust to make a keto-friendly blueberry peach pie alternative.
🍓 5. Mixed Berry Peach Pie
Add in raspberries or blackberries for a triple-berry twist. The extra tartness balances out the sweetness of the peaches and gives the pie an even more vibrant filling.
🧊 6. Frozen Fruit Option (in a pinch)
While fresh is best, you can make this blueberry peach pie with frozen fruit. Just thaw and drain thoroughly to reduce excess moisture. Increase thickener slightly to compensate.
Related Article: Chocolate Peanut Butter Cheesecake Bars: 7 Irresistible Layers of Flavor
❓ Frequently Asked Questions (FAQs)
1. Can I use frozen fruit in blueberry peach pie?
Yes, but it’s not ideal. Frozen fruit releases more moisture, which can lead to a runny filling. If using frozen peaches or blueberries, thaw them completely, drain excess liquid, and slightly increase the thickener.
2. How do I prevent a soggy bottom crust?
Use a metal or ceramic pie dish, bake on the lower oven rack, and preheat a baking sheet underneath. Also, reducing the fruit juice (as this recipe recommends) helps eliminate excess moisture in the filling.
3. Should I peel the peaches?
Yes. Peeling prevents the skins from curling up or becoming tough. Use a sharp peeler or blanch the peaches in boiling water for 30 seconds, then plunge into ice water to loosen the skins easily.
4. Can I make blueberry peach pie ahead of time?
Absolutely! This pie is even better the next day, as the filling continues to set overnight. Store it covered at room temperature for one day or refrigerate for up to five days.
🏁 Conclusion: Your Blueberry Peach Pie Masterpiece Awaits
Whether you’re baking for a summer celebration, a cozy weekend treat, or simply to enjoy the vibrant flavors of the season, this blueberry peach pie is a recipe you’ll return to again and again. It strikes that perfect balance between sweet, tart, and buttery—wrapped in a flaky golden crust that melts in your mouth.
With the right techniques—like reducing the fruit juice, using fresh, ripe produce, and giving the pie ample time to cool—you’ll get bakery-quality results every time. Plus, with easy variations and make-ahead options, it’s as practical as it is delicious.
So go ahead, roll up your sleeves, grab those peaches and blueberries, and bake a pie that’s as beautiful as it is unforgettable. And don’t forget to serve it with a scoop of vanilla ice cream for that classic finishing touch.
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Related Article: Giant Cinnamon Roll Cake: 7 Irresistible Tips for Fluffy Perfection
Blueberry Peach Pie: 7 Juicy Tips for Summer Success
- Total Time: 250 minutes (4 hours 10 minutes), plus 5 hours cooling = ≈ 9 hours 10 minutes until ready to serve
- Yield: 8–10 servings
Description
A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. This recipe includes pro tips to ensure your filling sets perfectly and your crust stays flaky—like reducing the fruit juices, using cold butter, and chilling before slicing. Reserved for summer gatherings, it’s best served with vanilla ice cream.
Ingredients
All‑butter pie crust (enough for bottom and lattice top)
6 cups peeled and chopped peaches (1‑inch chunks)
1½ cups fresh blueberries
¾ cup granulated sugar
3 Tbsp cornstarch + 2 Tbsp all‑purpose flour
¾ tsp ground cinnamon
⅛ tsp ground allspice
1 Tbsp fresh lemon juice
1 Tbsp cold unsalted butter (cubed)
Egg wash: 1 large egg + 1 Tbsp milk
Optional: coarse sugar for sprinkling on crust
Instructions
Prepare pie dough and chill.
Peel, chop peaches into 1-inch chunks; combine with blueberries, sugar, cornstarch, flour, spices, and lemon juice in a bowl. Chill.
Preheat oven to 425°F (218°C), with baking sheet on lower rack.
Roll out bottom crust (12″), fit into 9″ pie dish.
Transfer fruit mixture with slotted spoon; reserve excess juices.
Simmer reserved juices until thickened (~1–2 min), cool 5 min, pour back over fruit, dot with butter.
Roll out second crust; weave lattice top. Trim and crimp edges.
Brush with egg wash, sprinkle coarse sugar if desired.
Bake at 425°F for 20 min; reduce to 375°F (190°C), cover edges, bake another 45–50 min until filling bubbles and crust is golden; internal filling temperature ~200°F (93°C).
Cool completely (at least 5 hours) before slicing.
Notes
Make-Ahead & Freezing: Filling sets well overnight; crust dough can be chilled (up to 5 days) or frozen (up to 3 months). Baked pie freezes up to 3 months—thaw overnight.
Best Results: Use firm, ripened peaches and fresh (not frozen) blueberries. Reducing juice prevents runny filling.
Crust Shield: Prevents over-browning—use purchased or DIY foil.
- Prep Time: 180 minutes (3 hours—including chilling & prep)
- Cook Time: 70 minutes
- Category: Dessert / Pie
- Method: Baking
- Cuisine: American (Summer fruit pie)
Nutrition
- Serving Size: 1 slice (1/8 of 9″ pie)
- Calories: ~290 kcal
- Sugar: ~12 g
- Sodium: ~359 mg
- Fat: ~13 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~(Mono + Poly ≈ 9 g
- Trans Fat: 0 g (not reported)
- Carbohydrates: ~44 g
- Fiber: ~1 g
- Protein: ~2 g
- Cholesterol: 0 mg (commercial pie, varies for homemade with egg wash)