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! 

blueberry peach pie in a white pie dish

blueberry peach pie in a white pie dish

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.

discs of pie dough

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!

2 images of blueberry peach filling in a pie dish and lattice pie dough on top of blueberry peach pie filling

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.

blueberry peach pie in a white pie dish

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!

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blueberry peach pie in a white pie dish

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 (spoon & leveled)
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3 cups sliced, peeled fresh peaches* (about 5)
  • 1 and 1/2 cups fresh blueberries*
  • 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Fruit: 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.
  3. All Blueberry Pie: Here is my blueberry pie recipe.

Keywords: blueberries, summer, dessert, berries


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

    1. Definitely!

  2. Could this pie be made with just blueberries?

    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. Yep! See my recipe notes. Thanks Char.

  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!

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

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

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

  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. 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.

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

  10. 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

  11. 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!

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

  12. Gracie Lepold says:

    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!

  13. 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!

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

  14. 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!

  15. Hey Sally
    Can I make as hand pies instead of pies?

    1. Yes, definitely!

    2. You can help prevent a soggy bottom crust by sprinkling 1 or 2 TBSP of the cornstarch or flour over the bottom crust before filling it.

  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!

    1. I’m so happy your family loved it! Thanks for the tip about the pie enhancer!

  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!

    1. Hi Kristen! It should be topped, yes. What about using this crumble topping instead?

  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!

  19. I made this for my husband for Father’s Day. He loved it! Thank you for the recipe

  20. Made this with my three year old today. We picked peaches and blueberries and found the perfect pie recipe! She had so much fun and it was a total success. Thanks!

  21. Sally,
    I would like to say that I love your site and all your recipes I have followed have never let me down. I am wondering about using a sugar free sweeter like monk fruit for a family member with diabetes. Do you have any other suggestions for a low glycemic index. Thanks again for all your amazing recipes and baking tips.

    1. Hi Ivy, I don’t have much experience with sugar replacements, but with pie I can’t see why it wouldn’t work (although I don’t recommend using them in other recipes like cakes and cookies without more recipe testing)! Let me know if you try it!

  22. Love this recipe and the pie was amazing. I’m trying to use your crust recipe for baking pumpkin pie. Leave out the butter in the crust after you put it in the pie pan right?

  23. Angela Ross says:

    I’ve made this twice now. It’s a family favorite. I did switch out honey for sugar, since we don’t eat refined sugars. It holds together quite well using honey. Thanks for a great recipe!

  24. Hey Sally! I’ve made this pie and it’s INCREDIBLE. I was wondering if I could replace blueberries with strawberries this time?

    1. I’m so glad you enjoyed it, Nikki. You can use strawberries.

  25. Just made this! My first ever pie from scratch using your crust recipe too. The filling was great but the crust was so buttery and flakey. A great pie.

  26. I used Pillsbury ready made crust due to time and the didn’t have allspice so I used nutmeg instead. It was fantastic.

  27. Would it be a good idea to blind bake the bottom crust with pie weights to prevent a soggy bottom crust or is it not necessary? If I use your all butter crust recipe would that need to be blind baked? Thanks!

    1. Hi Audrey, you certainly can, but then you would have a hard time adhering the top crust to the bottom partially baked crust. If you decide to blind bake the bottom crust, a crumble topping such as the topping from my apple crumble pie would be best.

  28. Made this twice now and it’s the best ever. Wish I could post the photos!

  29. Do you think this recipe would work if I swapped peaches for honeycrisp apples, and blueberries for blackberries?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jasmine, that should work just fine — or, you can follow our Apple Cranberry Pie recipe and swap the cranberries for blackberries. Let us know how it turns out for you!

  30. Colette R Boring says:

    I had never been able to make a perfect pie crust, I started with the chicken pot pie, then pumpkin, now blueberry peach. So happy when labor turns into something yummy. Thank you!!!

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