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. You will love this pie crust too! @sallybakeblog

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!! Don’t worry, Kevin doesn’t read my blog or follow me on Instagram to see that photo of the back of my dress. (Nor does he even know how to work Instagram…)

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. You will love this pie crust too! @sallybakeblog

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.

How to make the BEST homemade pie crust via @sallybakeblog

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. You will love this pie crust too! @sallybakeblog

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. You will love this pie crust too! @sallybakeblog

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 of 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 crust too! @sallybakeblog

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!

A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. You will love this pie crust too! @sallybakeblog

 

 

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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!

Yield: 1 pie, serves 10

Prep Time: 2 hours (includes chilling)

Total Time: 2 hours, 50 minutes plus cooling

Ingredients:

  • 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
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 3 cups sliced, peeled fresh peaches* (about 5)
  • 1 and 1/2 cups fresh blueberries*
  • 1 Tablespoon unsalted butter
  • 1 egg, beaten

Directions:

Make the pie crust through step 7 according to my directions, explanations, and visuals.

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.

Preheat oven to 400F degrees.

Roll out the chilled pie crust: On a floured work surface, roll out one of the balls of chilled dough (keep the other one 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. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired.

Fill the pie crust with prepared fruit filling. Cut the butter into tiny pieces and randomly place on top of the filling. Set aside.

Make the lattice crust: Remove the other ball of chilled dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 12 strips about 1 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang and clamp down the edges of the dough with your fingers.

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.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375F and bake for an additional 25-30 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil or use a pie shield for the edges. I used a pie shield after about 30 minutes.

Allow the pie to cool for 4 full hours at room temperature before serving. It's a great pie to make 1 day in advance, since it is so juicy - the filling will have time to "set" overnight.

*The dough may be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. The pie is best served the same day, but may be covered tightly and stored in the refrigerator for up to 3 days.

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

© 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 sallysbakingaddiction.com

 

See more cakes/pies.

Peach Blueberry Pie