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!

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 (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

Directions:

  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 sallysbakingaddiction.com

See more cakes/pies.

 

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

125 Comments

Comments

  1. delicious recipes on July 13, 2015 at 6:33 am

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

  2. pat on July 27, 2015 at 4:45 pm

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

  3. Kim on July 27, 2015 at 9:09 pm

    Could this pie be made with just blueberries?

    • Char on August 24, 2015 at 2:13 am

      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!

      • Sally on August 24, 2015 at 8:01 am

        Yep! See my recipe notes. Thanks Char.



  4. Olivia on September 14, 2015 at 10:23 am

    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.

    • Sally on September 14, 2015 at 10:29 am

      Yes, it would absolutely work here. Make sure you cut a few slits in the top crust so air can escape as the pie bakes.

  5. Sammy on January 13, 2016 at 7:52 pm

    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!

    • Sally on January 13, 2016 at 8:03 pm

      You can leave it off for sure!

  6. Meaghan H on June 21, 2016 at 8:50 pm

    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! 

    • Sally on June 22, 2016 at 6:13 am

      That makes me so happy!

  7. Jessica on June 29, 2016 at 10:10 am

    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!

    • Sally on June 29, 2016 at 2:16 pm

      You could try using all shortening in the crust– and yes, I would make sure it is butter flavored.

  8. Mia on June 29, 2016 at 1:55 pm

    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!

    • Sally on June 29, 2016 at 2:04 pm

      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.

  9. Heidi on June 30, 2016 at 10:52 am

    Does the pie have to be refrigerated after it cools?

    • Sally on July 1, 2016 at 7:52 am

      If you are not serving it right away, I do suggest refrigerating it.

  10. Alison on July 25, 2016 at 1:35 pm

    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. 

  11. SR on September 5, 2016 at 4:35 pm

    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!

  12. Theresa on February 4, 2017 at 4:59 pm

    Is it OK to use the same amount of raspberries instead of blueberries? I’d like to make 2 pies – one with blueberries and one with raspberries. Thank you!

    • Sally on February 4, 2017 at 6:11 pm

      Same amount of raspberries, yes! Raspberries are quite delicate, so be extra careful handling them and stirring the filling.

  13. Alex Vacek on June 6, 2017 at 12:00 pm

    Hey Sally I was thinking about trying this recipe but with strawberries instead of blueberries? What do you think? Will it still hold up? I love the recipe for your strawberry peach galette but was thinking it might be good as pie too? Would love to know what you think.

    • Sally on June 7, 2017 at 11:40 am

      It should, yes– but the pie may be a little too water-y. I would use 6 Tbsp *cornstarch* instead of 6 Tbsp flour.

  14. Anna on July 22, 2017 at 4:31 pm

    Omg!!! This was delicious! I didn’t use your crust recipe but next time I will! This blueberry peach filling was amazing!!!!

  15. Mary Raven on August 19, 2017 at 4:14 pm

    Dear Sally,

    I have made your pie recipes for that last 4-5 times & they have come out perfectly! I love every one of them.   Don’t listen to Alison as she can’t spell for beans & is grammatically challenged.   Your stories are great & I for one enjoy them!  Keep it up & keep smiling

  16. Jenny on August 23, 2017 at 5:14 pm

    I am a personal chef here in Atlanta and I cannot bake to save my life! My sister and I challenged each other to bake something every week to get the hang of it. She is coming over tonight and we are giving it a try. I will let you know how it turns out!!! Thanks for this awesome Blog. I can tell a lot of heart goes into this!

    • Jenny on August 26, 2017 at 12:29 am

      They turned out fabulous! I’d add more salt next time, but very yummy! Thanks for the great recipe!

  17. Cheri on September 16, 2017 at 3:50 pm

    Hi!  Can you add some pears as well???
    Thanks for the recipe

  18. Gracie Lepold on May 26, 2018 at 6:17 pm

    Hi Sally! I’ve made many of your recipies in the past and loved them! I was just wondering, my local grocery store was out of both fresh AND frozen peaches, so my only option wa to buy canned. I was wondering if I will need to alter the recipient at all or if it will be fine the way it is.

    • Sally on May 29, 2018 at 6:29 am

      Hi Gracie! In my experience, canned peaches are too flimsy and mushy for this pie. Maybe a pie specifically calling for canned peaches is a better choice. Sorry I’m no help here!

  19. Zen on May 27, 2018 at 8:20 pm

    I used 2 sticks butter for crust for I don’t like shortening, I didn’t work the dough, just gather them together, and formed into 2 balls. Crust is so deliciously and very flaky. Pie filling is so very delicuous. Thanks so much for sharing your awesome pie recipe!

    • Sally on May 29, 2018 at 6:26 am

      So glad you tried this blueberry peach pie and that the crust worked out, too!

  20. Susie on June 22, 2018 at 10:26 am

    Hi Sally, here is a thought; do you think that making a filling ahead of time (like canned filling ) would be a good idea? I have a terrible time with soggy bottoms on my fruit pies.

    • Sally on June 25, 2018 at 10:03 am

      Hi Susie! That’s a great idea, but I haven’t tried it before with this particular recipe. Let me know if you do!

Reviews

  1. Zen on May 27, 2018 at 8:20 pm

    I used 2 sticks butter for crust for I don’t like shortening, I didn’t work the dough, just gather them together, and formed into 2 balls. Crust is so deliciously and very flaky. Pie filling is so very delicuous. Thanks so much for sharing your awesome pie recipe!

    • Sally on May 29, 2018 at 6:26 am

      So glad you tried this blueberry peach pie and that the crust worked out, too!

Questions

  1. Gracie Lepold on May 26, 2018 at 6:17 pm

    Hi Sally! I’ve made many of your recipies in the past and loved them! I was just wondering, my local grocery store was out of both fresh AND frozen peaches, so my only option wa to buy canned. I was wondering if I will need to alter the recipient at all or if it will be fine the way it is.

    • Sally on May 29, 2018 at 6:29 am

      Hi Gracie! In my experience, canned peaches are too flimsy and mushy for this pie. Maybe a pie specifically calling for canned peaches is a better choice. Sorry I’m no help here!

  2. Susie on June 22, 2018 at 10:26 am

    Hi Sally, here is a thought; do you think that making a filling ahead of time (like canned filling ) would be a good idea? I have a terrible time with soggy bottoms on my fruit pies.

    • Sally on June 25, 2018 at 10:03 am

      Hi Susie! That’s a great idea, but I haven’t tried it before with this particular recipe. Let me know if you do!

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