Blueberry Peach Pie.

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Serve with some vanilla ice cream for an unbeatable summer treat! 

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor!

Happy Father’s Day weekend. 🙂

Kevin and I are in Philadelphia this weekend visiting my parents and looking for our new home. Yep, we’re moving! We have been back and forth so much lately for wedding planning and house searching – I’m ready for life to calm down!

Or it stressed the new normal?!

I also had my first dress fitting. 3 months to go… I can’t even believe it!!

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor!

Moving right along. Let’s talk pie! The real reason you’re here.

My dad’s favorite fruit are blueberries. When brainstorming Father’s Day dessert ideas, I immediately thought a blueberry crisp of sorts would be perfect. A warm crisp, some melty vanilla ice cream… perfection. But when some fresh peaches stared me down, I somehow couldn’t leave the store without a dozen. Yes, 12. I’ve got fruit problems.

I made Sweet Peach Pie from my cookbook, then I tackled this blueberry beauty. And let me tell you… this has got to be the BEST pie I’ve ever tasted. My dad’s eyes lit up when I served it to him last night.

“So, so good Sal.” –> that’s all the confirmation I need.

Peach Blueberry Pie

The juicy, sweet fruit filling sits inside my buttery, flaky homemade pie crust. Have you tried this crust yet? In all my recipe testing, I’ve found a perfect combination of fats and flour. This pie crust is so simple – and the dough is easy to work with. If you’ve never made pie crust from scratch, now is the time. And my recipe is the one to start with!

Pie Crust 101

(nerd alert)

If you’ve never made your own pie crust before, don’t fret. I have step-by-step visuals and explanations for you. Pie crust is made from a few simple ingredients: flour, salt, cold water, and fat. You can make pie crust with shortening or with butter or both. I use both.

Why? Shortening is used for flakiness and butter is used for flavor.

Important note: you must use chilled butter, chilled shortening, and ice cold water. Cold, cold, cold. Why the emphasis on temperature? Keeping your pie crust as cold as possible helps to keep the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers.

Warm or room temperature fats and water will create a hard, crunchy pie crust instead of a nice tender flaky crust. You don’t want that, trust me!

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor!

The peach blueberry filling is also quite simple – a quick mix of fresh blueberries and peaches, a dash of cinnamon and allspice for flavor, along with some sugar and flour.

Frozen fruit will be fine, but just make sure it is thawed, completely drained of excess liquid, and blotted as dry as can be. The fruits release so many juices during bake time that it’s easy for the filling to become too wet and the bottom crust may become soggy.

Something to note: since peaches in general (fresh or frozen) are so darn juicy, this pie won’t be as sturdy as apple pie for example. Sure, you *could* always add more flour to thicken it up, but I feel that takes away from the fruit’s flavor and texture. The filling will be juicy, but still hold its shape relatively well.

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor!

You will love this pie’s flavor! From the buttery pie crust to the juicy peaches and sweet blueberries… this is summer’s finest comfort food. No secret ingredients and nothing to take away from the fruit’s fresh flavor. Just simple, fresh, old-fashioned homemade pie goodness. And I do NOT skimp on the fruit filling.

There were certainly no leftovers after 1 night in our house. It was just the kind of dessert my dad wanted as an early Father’s Day celebration. And the rest of us were quite content as well. Nothing beats homemade pie on a summer night. Enjoy!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Blueberry Peach Pie

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Serve with some vanilla ice cream for an unbeatable summer treat!


  • Homemade Pie Crust (full recipe makes 2 crusts: 1 for bottom, 1 for top)
  • 3/4 cup + 1 Tablespoon granulated sugar
  • 6 Tablespoons all-purpose flour (measured correctly)
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 3 cups sliced, peeled fresh peaches1 (about 5)
  • 1 and 1/2 cups fresh blueberries1
  • 1 Tablespoon unsalted butter
  • 1 egg, beaten


  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
  6. Brush the lattice top with the beaten egg. A very thin coating - you don't want scrambled eggs on top of your dough. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
  9. Make ahead tip/Freezing: This a great pie to make 1 day in advance-- after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

Recipe Notes:

  1. Frozen fruit is not preferred, however you can use it if you absolutely have to. Make sure you thaw it completely, drain all of the excess liquid, and blot dry.

All blueberry pie: Plenty of readers have asked about leaving out the peaches for a sweet blueberry pie. Yes, absolutely! Without changing anything else in the recipe, I usually use about 5 cups of blueberries and leave out the peaches. 

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Salted Caramel Apple Pie next!

Salted Caramel Apple Pie

And this Strawberry Peach Tart.

Rustic Strawberry Peach Tart by

See more cakes/pies.


Homemade blueberry peach pie is unlike any other summer dessert-- we LOVE this! Recipe on


  1. Sally this pie looks SO good! I adore blueberries and can’t wait to sink my teeth into a juicy ripe peach when my family flies to the states next month. Sharing this recipe. Yum! P.S. the back of your wedding dress is BEAUTIFUL! You’re gonna look stunning!

    • Thank you so much Jelli! And your family coming into town sounds like a blast – I could go for a big juicy peach practically everyday.

  2. You are quite a busy girl! Time to stop and smell the fresh blueberry peach pie! 😉

  3. What a beautiful pie! I don’t mind a juice pie filling, and I definately like my pies brimming with fruit!

  4. This pie is picture perfect, Sally! I love the blueberry peach combo. 😀

  5. Aww Sally, your dad is so lucky to have you as a daughter!! This pie looks incredible, especially with the cinnamon sugar on top and so much fruit. The fruit is always my favorite part, and sometimes I skip the crust just to eat more filling! That’s really sweet about his compliment too. It’s cute how sometimes our loved ones say the least amount of words, but those short little phrases — mixed with their meaningful expressions — mean the most.

    • I completely agree Amy – my dad is sometimes a man of little words (well compared to loudmouth me) but when he does say something – it always means so much. And I’m ALL about the fruit too!

  6. You had me at flaky, buttery crust, juicy, sweet peaches, and tangy blueberries! Such a delicious pie idea! 🙂 You’re a wonderful daughter.

  7. Could another fruit be subbed for the peaches? I want to make this for my dad, but he doesn’t like peaches (I don’t know how….)

  8. Hi Sally! That looks absolutely amazing! Another great recipe. About the pie crust, is it ok if I use only butter instead of butter and shortening? I live in Portugal and they dont sell shortening here anywhere… Thank you!

    • Hi Ines, that should be ok – but it is developed for shortening. Maybe find an all-butter pie crust recipe just to be safe?

      • Thank you very much for the tip I had this doubt for a while. I hope ending up with a pie as delicious as yours look.

  9. Sally, I love your recipes so much! I consider myself a very capable baker, but pastry and pie crust has always given me so much trouble. I made this recipe today and it was flawless!! Your pie crust recipe is the best one I’ve ever tried. So easy to make and work with. And the blueberries + peaches combo is amazing!! 🙂

  10. I made this pie last week for a dinner at my sisters house. We devoured it!! I made it again today, but I subbed fresh picked wild raspberries for the blueberries, and it was super delicious too!! Thanks for another great recipe! (Btw—your pie crust is the only one I will use! Love it!)

  11. Sally, I love your blog and cookbook!! Two questions: how do you know when the pie is done? Bubbly? And can this pie stay at room temperature or should it be refrigerated after the 4 hours of sitting at room temperature ? ThNk you!

    • Yep, when the filling is nice and bubbly. You may refrigerate it after letting it cool at room temperature. Enjoy!

  12. Sally, you are Amazing! I made this pie for my family last nice and it was insanely good! I made your pie crust recipe too and it was the BEST pie crust I have EVER made! Seriously, It was sooooo flaky. Every time I cut it you could see layers of crust flaking apart! I have tried several pie crust recipes and they were Never flaky or even just plain good. Plus they took lots of work. It was my first time doing the “lattice” crust and it was very very fun! 🙂 I will Never use any other recipe or buy pie crust any more. Thank you so much Sally! P.S. You sound like an amazing daughter! 🙂 Hope your summer slows down!

    • Kelly, this comment made my afternoon – so thank you for taking the time to write it! I love this pie crust so much. And I’m so glad you tried it and did the lattice crust. Isn’t it so pretty? You get the hang of it the more you do it. Have a great week Kelly!

  13. Sally, do you blind bake your crusts? The only reason I ask is because I only do if I feel like it/have the time, but I didn’t know if you think there is a specific scenario where you would or wouldn’t. There is way too much information on this topic on the internet, so I figured I would ask you!

  14. Recently made this pie and it was to die for! Barefoot Contessa’s pie crust has always been my stand-by, but yours was far better and a cinch to make! Thank you!
    My friend from law school, Maureen Horgan, recommended your blog to me- I love it! I’m a Loyola alum as well- welcome back to Philly!

  15. this is an awesome pie!  I was very impressed! Since this I’ve done fresh cherry/blackberry pie and blackberry/peach version :).  With store bought pie dough you can whip these pies out in no time! Thanks so much for sharing ☺️

  16. My dad requested blueberry pie for Father’s Day, so (of course) I headed straight to your blog for a recipe! I found this one, but my dad isn’t a huge fan of peaches. Is there any way that I can use all blueberries with this recipe? Thanks!

  17. Hi! Do you think it’s possible to use sweet cherries  instead of blueberries?

  18. Yep definately going with this for the weekend with my Mom and sister!!! Sounds so good. Gonna check to see if the Blueberry Patch has blueberries yet.

  19. Mine looks soooo not as pretty as yours does..  but it is the taste that matters right? Will find out in a few hours if the taste matches the looks, or if its a swan hiding under the ugly duckling. Lol. Sure does smell good though.  Getting to frost the death by chocolate cupcakes.  Thise I knkw taste good!!!!!!  Have a great day.

  20. Hi sally! I want to make this since we have blueberries and peaches now.
    Do you have to cool the baked pie for 4 hours?
    If you dont cool it, what happens?
    I was planning to bake it and eat it after about 10 mins of cooling.
    Would the pie fall apart?
    Thanks a lot!

  21. thank you for the recipe i’m gladly will try this at home

  22. Do yoy have any calorie, saturated fat  or carb info?

  23. Could this pie be made with just blueberries?

    • I was wondering the same thing.  I made this pie a few days ago and it turned out great!  My boyfriend has since suggested I make a blueberry pie, one of his favorites.  Sally, could I make this pie using 4.5 cups of blueberries and omitting the peaches?  I’ve had the best luck with your recipes Sally, and I’m now hesitant to look elsewhere for recipes!  Thanks!

  24. Hey Sally!! I’m making this pie for my dad’s birthday, and he wants sort of a rustic crust on it, like when you just fold the crust over. I just wanted to make sure that would work on this pie, and if there’s anything I need to do differently? Thank you!! Btw, this pie looks AMAZING.

  25. Hi Sally! I plan on making this pie this weekend, so I was wondering: I’m not a big fan of the sugar on top of the crust, could I omit the sugar on top of the pie crust or will it affect the pie in anyway? Thanks!

  26. Sally, I’ve made this pie and commented on this before. But I just wanted to tell you again (as I eat a piece of this!) how good this pie is! I still only use your pie crust recipe. Thank you! 

  27. I love this recipe, the blueberry peaches combo is fantastic! I have made your pie crust many times for savory and sweet pies, it is perfect. I hate to be that person, but I need to make this vegan, can I use all butter flavored shortening in your crust recipe? Thanks for this amazing recipe!

  28. Hi there! I made your blueberry pie two days ago using your pie crust recipe and it was so amazing. I was wondering whether you think that using cornstarch in place of the flour in this recipe would help thicken up the filling? Is there a reason you chose flour over cornstarch in this recipe? Thanks!

    • Hi Mia, I’m glad you love the crust! I prefer to use cornstarch for delicate, juicy berries and flour for sturdier fruit like peaches or apples. Either would be fine in this pie since it’s a mix of fruit. You could try cornstarch instead, same amount. The same amount should thicken the filling even more.

  29. Does the pie have to be refrigerated after it cools?

  30. Hello, I made this pie last night and it was fabulous.  We substituted raspberries for blueberries.  I just have to say that I found it extreamly hard to follow your recipie.  I don’t need to hear every storie about every thought that entered your head while making the recipie.  If your going to tell a story great, but once you start the recipie, then just give us the recipie. 

  31. I made this a couple weeks ago as my first pie ever–it came out so well that I’m making it again today (with just blueberries this time). Thanks so much!

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