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.

Blueberry Peach Pie: 7 Juicy Tips for Summer Success

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

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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)