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 (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

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


  1. Congrats on house-hunting and all this wedding stuff happening….the time is sneaking up fast!

    Your pie is gorgeous. Ahhh, you made a blueberry pie, last week I made bb pie bars. Yep, but no peaches in them 🙂 I can on lmagine how good the bb + peach combo is and how amazing your house smelled while this baked! pinned

  2. My dad *thinks* he doesn’t like peaches, but the truth is he’s never tried them (weird guy 😉 ). This looks like the perfect opportunity to teach him something, haha. Of course, he would still put CHOCOLATE ice cream on top of it. I hope you have luck finding a new house! How exciting!

    1. chocolate on top of this pie… I think your dad is onto something! I don’t know why, but I think I’d love that 😉

  3. Blueberry peach pie has to be my absolute favorite combination ever! I look forward to peaches every summer and by extension–pie! Thanks for this awesome recipe. : )

  4. This pie would be PERFECT for Father’s Day! Love the combination of the blueberries and peaches, gives it a nice twist! Pinned!

  5. Yay for dress fittings! I remember mine – SO fun! Super excited for you!
    I have never made my own pie…terrible right? So I love all your little tips – and blueberry peach? YUMMO! Love that combo! Pinned!

    1. You have got to try a pie from scratch Taylor. It just wonderful baking one – I think I enjoy it more than any other kind of dessert!

  6. Ohhh, I love house hunting. It can be a pain, but it can also be a lot of fun. Good luck! My parent’s just moved to PA.

    By the way, this pie looks amazing. Enjoy your weekend! 🙂

  7. This looks AWESOME! My dad loves pies, too. It must be a daddy thing ;o).

    I will say, I rarely see the peach + blueberry combo very often. I don’t really know if I’ve ever had peaches and blueberries together, actually!

  8. Your pie looks like perfection Sally! I’m making a banana cream pie for my dad this weekend – don’t ya love cooking for those ya love? Have fun house hunting!

  9. House hunting AND wedding planning! Lots of big stuff happening for you, congratulations 🙂 This pie is so beautiful! Peach and blueberry, I bet it is divine…perfect for Father’s Day!!

  10. My 3 year old daughter just asked me if we were going to your house to get some of this pie! 🙂 I wish! Looks delicious!

  11. I completely agree with you! Adding too much flour will not let the peaches and blueberries shine like how they do right now!!!!! I would loveeee to spoon those extra juices onto the pie along with the vanilla ice cream! This is such an amazing pie!!!!! And yayyyyy for the wedding!!!!!! :*

  12. All the preparations to the big day are so exciting!! And this pie – gorgeous! Love love the blueberry peach combo! Sharing!

  13. Hello Sally I am a 12 year old girl who loves to bake. I use your blog a lot for yummy recipes. My fav is the blueberry lemon cake that i made for my dads birthday! Thank you for making yummy recipes!

  14. That looks so good! My husband loves blueberries, so I must try this!
    Congratulations on the house hunting and your dress looks gorgeous!!

  15. Lattice pies are just so pretty. Even better when they have a delicious filling. This pie looks great. Pretty much every male in my life would love it but I believe the females would be right along with them.

  16. Sounds like lots of fun busyness! Love the pie – peach season is the best of the seasons 🙂

  17. This pie is awesome! My husband loves Blue Berry pie and “nuked” ice cream! My pops fav is strawberry, I’ve added apple pears to that too, its really good. Have a great Dad’s day with yours. Yes the work involved with weddings & house hunting is tuff, also wonderful. Enjoy!

  18. Love this! I have a thing for using white nectarines in my pies this time of year. Talk about juicy!
    Your crust looks absolutely perfect.

  19. Love this pie! I cannot wait for blueberry season to arrive so that I can get some at the local U-pick farm. P.S. cannot wait to see your dress! Love the sneak peak.

  20. Num! I can’t wait to make this while I’m here at my grandparents’ house. I can’t wait to see the dress, either. Taking information from the sneak peak, I bet it’s beautiful!!

  21. Hi sally,
    I cannot fathom why kevin doesn’t read your blog. I mean that is a big part of you. Well I guess he gets to enjoy everything!
    And the back of your dress is romantic. I am so excited for you.
    btw have u had those famous steak sandwiches in philly? I have heard they’re really good!
    Hope u had a nice wknd 🙂

    1. I think he glances at it every now and then, but definitely isn’t one of my regular readers. Ha! And yes, of course I’ve had philly cheesesteaks!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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