You've got a bounty of summer peaches and blueberries begging to be transformed. That perfect pie—flaky crust hugging sweet-tart fruit—feels intimidating, but it's simpler than you think.
This recipe guides you through every step for a pie that's juicy inside, crisp outside. No soggy bottoms or runny filling here.
Picture pulling it from the oven, aromas filling your kitchen. Ready to bake one that wows?
How To Make Peach Blueberry Pie Recipe
This peach blueberry pie delivers a buttery, flaky double crust encasing ripe peaches and bursting blueberries in a glossy, spiced filling. It's sweet with a tangy edge, ideal for summer gatherings, with a golden lattice top that shimmers invitingly.
Ingredients
For the pie crust (makes double crust):
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tbsp granulated sugar
- 1 tsp salt
- 6–8 tbsp ice water (or vodka for flakier crust)
For the filling:
- 5 cups fresh peaches, peeled, pitted, and sliced (about 6–7 medium)
- 2 cups fresh blueberries
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Step-By-Step Instructions
1. Prepare the Pie Crust Dough
Start with cold ingredients—chill your butter and flour if needed. This keeps the dough tender and flaky by preventing gluten from overdeveloping.
Pulse flour, sugar, and salt in a food processor, or cut in butter with a pastry blender until pea-sized crumbs form. Drizzle ice water gradually, mixing just until dough holds together. Divide into two discs, wrap in plastic, and refrigerate 1 hour. Resting relaxes the gluten for easy rolling.
2. Make the Fruit Filling
Peel peaches by blanching in boiling water 30 seconds, then ice bath—skins slip right off. This step ensures smooth slices without mush.
Toss sliced peaches, blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt in a bowl. Let sit 15 minutes; juices thicken the filling naturally, avoiding a watery pie.
3. Roll Out and Assemble the Pie
Preheat oven to 400°F (200°C). On floured surface, roll one disc to 12-inch circle for bottom crust. Fit into 9-inch pie dish, trim edges.
Pour filling in, dot with butter. Roll second disc for lattice: cut ½-inch strips, weave over top. Crimp edges. Brush with egg wash for shine—this promotes browning.
4. Bake to Perfection
Bake 20 minutes at 400°F, then reduce to 350°F for 40–50 minutes. Shield edges with foil if browning too fast. Juices bubble thickly when done—internal temp 200°F.
Cool 3+ hours on wire rack. Cooling sets the filling for clean slices.
Choosing the Best Fruit
Ripe but firm peaches yield juicy flavor without excess water—gently squeeze; they should give slightly. Blueberries should be plump and deep blue for maximum sweetness.
Avoid overripe fruit to prevent sogginess. Wash and dry thoroughly before using.
Fresh over frozen keeps texture intact. Taste a piece; adjust sugar if fruit is tart.
Perfecting Flaky Pie Crust
Cold butter creates steam pockets for flakiness—freeze cubes first.
Handle minimally to avoid tough dough. If it cracks, patch with scraps and chill.
Vodka in place of water evaporates fully, yielding tender results without extra liquid.
Avoiding Common Mistakes
Don't skip cornstarch; it thickens juices reliably.
Overmixing dough toughens it—stop when it clumps.
Vent the top crust for steam escape, preventing explosions.
Taste filling pre-assembly; balance sweetness.
Storage and Reheating
Room temp up to 2 days, covered. Refrigerate up to 5 days in airtight container.
Reheat slices at 350°F for 10–15 minutes—revives crisp crust.
Freeze whole pie up to 3 months; thaw overnight before reheating.
Final Thoughts
You've nailed a stunning peach blueberry pie—juicy, flaky, unforgettable.
Slice into that golden beauty and savor summer in every bite.
Your kitchen confidence just leveled up. Bake again soon.
