Nothing beats a peach blueberry pie fresh from my oven on a warm summer evening.
This gorgeous dessert combines juicy peaches with sweet blueberries in a buttery, flaky crust that will make your kitchen smell absolutely divine.
What Makes This Peach Blueberry Pie a Perfect Summer Dessert
My peach blueberry pie brings together the best of summer’s bounty in one incredible dessert.
The combination of sweet, juicy peaches and tart blueberries creates the perfect flavor balance, while my homemade crust adds that satisfying crunch you crave.
After making this peach blueberry pie, why not treat yourself to something equally tasty? My Perfect Peach Cobbler Pound Cake and Easy Peach and Almond Tart Recipe are two recipes I always come back to.
Ingredients You Need for Peach Blueberry Pie
For the peach blueberry pie filling, you’ll need fresh, ripe fruit that’s at its peak flavor. Here’s what goes into my recipe:
For the Pie Crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¼ cup ice water (more if needed)
For the Filling:
- 4-5 large fresh peaches, peeled and sliced
- 1½ cups fresh blueberries
- ¾ cup granulated sugar
- 5 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 2 tablespoons cold butter, diced
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar mixed with ¼ teaspoon cinnamon
Pro tip: When selecting peaches, choose ones that give slightly when pressed but aren’t mushy. For blueberries, look for plump, firm berries with a deep blue color.
How to Make Peach Blueberry Pie
Making this peach blueberry pie is easier than you might think. I’ll walk you through each step:
Step 1: Prepare the Crust Start by making your pie crust. In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
Step 2: Make the Filling While your dough chills, prepare the peach blueberry pie filling. In a large bowl, gently combine sliced peaches and blueberries. In a separate bowl, whisk together sugar, flour, cinnamon, and allspice. Pour this mixture over the fruit and toss gently to coat evenly.
Step 3: Assemble Your Pie Preheat your oven to 425°F. Roll out one disc of dough and place it in a 9-inch pie pan. Fill with your fruit mixture and dot with small pieces of cold butter. Roll out the second disc and either place it whole over the filling (cutting steam vents) or create a beautiful lattice pattern.
Step 4: Bake to Perfection Brush the top crust with beaten egg and sprinkle with the cinnamon-sugar mixture. Bake for 15 minutes at 425°F, then reduce temperature to 375°F and continue baking for 35-40 minutes until the crust is golden brown and the filling is bubbling.
Expert Tips for Perfecting Your Peach Blueberry Pie
My secret to an amazing peach blueberry pie is using the right balance of thickener. Don’t skip the flour in the filling – it prevents a soggy bottom crust.
I also recommend chilling your assembled pie for 15 minutes before baking to help maintain the crust’s shape.
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Easy Peach Blueberry Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
Description
A classic summer dessert featuring juicy peaches and sweet blueberries nestled in a flaky, buttery homemade crust.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¼ cup ice water
- 4–5 large peaches, peeled and sliced
- 1½ cups fresh blueberries
- ¾ cup granulated sugar
- 5 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 2 tablespoons cold butter, diced
- 1 egg, beaten
- 1 tablespoon sugar + ¼ teaspoon cinnamon
Instructions
- Make pie crust by combining flour and salt, cutting in butter, then adding ice water gradually. Chill 1 hour.
- Combine fruit with sugar, flour, and spices.
- Roll out bottom crust, fill with fruit mixture, dot with butter.
- Add top crust, brush with egg wash, sprinkle with cinnamon sugar.
- Bake at 425°F for 15 minutes, then 375°F for 35-40 minutes.
- Cool completely before serving.
Notes
Use ripe but firm fruit for best results. Allow pie to cool completely for clean slices.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 50 minutes
Can I use frozen fruit for this peach blueberry pie?
While fresh fruit gives the best results, you can use frozen. Just make sure to thaw completely and drain excess liquid before using.
How do I prevent a soggy bottom crust?
Pre-baking the bottom crust for 10 minutes before adding filling helps create a barrier against moisture.
Can I make this peach blueberry pie ahead of time?
Absolutely! You can assemble and bake the pie up to 24 hours in advance. Store covered at room temperature.
What’s the best way to peel peaches?
Blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off.
My Favorite Ways to Enjoy Peach Blueberry Pie With Family
I love serving my peach blueberry pie warm with a generous scoop of vanilla ice cream. The contrast between the warm, spiced fruit and cold, creamy ice cream is absolutely perfect.
This pie also pairs beautifully with fresh whipped cream or a drizzle of heavy cream.