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!

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

Let’s talk pie!

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

If you’ve never made your own pie crust before, don’t fret. I have step-by-step visuals and explanations for you in my pie crust recipe. Make pie crust with 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, the 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!

I created a lattice pie crust top. You can find a full tutorial and video for this beautiful pie topping on my how to lattice pie crust page.

The peach blueberry filling is also pretty 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!


Blueberry Peach Pie.

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 1 9-inch pie
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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 9×2 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.


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

All blueberry pie: Here is my blueberry pie recipe.

Keywords: blueberries, summer, dessert, berries

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


    1. 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!

  1. 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.

  2. 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!

  3. 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! 

  4. 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!

  5. 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!

    1. 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.

  6. 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. 

    1. I love all the details in the explanation….the more the better…usually answers my questions I’m already thinking, and for an inexperienced baker gives great insight. If you scroll down to the actual recipe at the bottom, all those details are omitted and straight to the point if you prefer:)

  7. 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!

  8. 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!

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

  9. 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.

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

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

  11. 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

  12. 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!

  13. 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.

    1. 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!

  14. 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!

  15. 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.

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

  16. This is my favorite kind of pie! I made it today and it was fantastic. My family loved it. I used the King Arthur pie filling enhancer instead of flour (because the fresh peaches are so juicy right now!) and reduced the sugar according to the chart on their website, and it worked really well. I will definitely make this again and again!

  17. Hi Sally, I was wondering if this pie needs a top? I unfortunately made only 2 pie crusts and used one for another pie recipe. Thanks for the advice!

  18. I made this today and followed some of your tips, but in a different context. This lead to the BEST pie i’ve made yet.

    3 Tbsp flour and 3 Tbsp corn starch instead of 6 Tbsp flour. (per your blueberry-only pie recipe)

    Sliced peaches before measuring were tossed onto a double layer of paper towel to absorb excess moisture.

    Pie filling was scooped into pie with a slotted spoon to allow excess liquid to be left behind. Pie was baked on the bottom rack and no soggy bottoms were found!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally