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. I need a reason to make this! There’s me and my Bestie-Roomie who doesn’t like cooked fruit…maybe a batch of mini pies, then I can find people to force them on lol!

  2. For Father’s Day, I was going to make your peach pie from your cookbook, but yesterday when I read the title of this blog post, I instantly knew this was the pie I wanted to make for my family! Blueberries and peaches is a perfect summer combination. Can’t wait to enjoy it for dessert tonight with my family 🙂 With the extra dough, I rolled it out, cut it into small squares, coated them with cinnamon sugar, baked them, and voila…pie crust chips! I’m glad nothing went to waste in this recipe! The crust is SO dang good and flaky.

    One quick note…under the ingredients you had listed a tablespoon of butter, but I don’t believe it was mentioned in the directions. Just thought I’d let you know 🙂

    1. pie crust chips! I have to do that with my next pie recipe. Thanks Leighton! (And I’ll add the butter in the instructions – whoops!)

  3. Stunning Sally! I need to make a lattice pie. I’ve never even really made a 2 crust pie. *shock* I love the combo of blueberry and peach. Pinned!

    1. Oh Dorothy, I *am* shocked! Especially since you love pie crust so much! You have to give it a try, maybe this summer? 🙂

  4. What an absolutely gorgeous pie Sally! I love blueberries and peaches together. And your lattice topping is beautiful! Pinned 🙂

  5. OMG Sally, we’re in Philly right now too 😉 So excited for your house hunt! And this pie?! So gorgeous! Wish I was having a slice NOW.

  6. I made this for Father’s Day yesterday and it was amazing! Your pie crust is the best I’ve ever made. You made my family very happy! Thank you for sharing another AMAZING recipe.

  7. Oh complete yum…I love blueberry pie! My mom made one years ago that I still remember…had course sugar all over the top crust…SO good!

    Can you believe my husband HATES cake and pie? So, sadly, I’ve never made a pie in my life. Maybe next time I’m visiting my parents…

    Good luck with everything going on…trust me, it will all be over in the blink of an eye! 🙂

    1. Thanks Christine! I appreciate the kind words, I’m trying to enjoy all the chaos! I cannot believe your hubs does not like cake or pie?! There are so many different variations, ho can you hate them all? Oh well, you can savor this whole pie yourself then haha.

  8. Sally this pie looks SO good! I adore blueberries and can’t wait to sink my teeth into a juicy ripe peach when my family flies to the states next month. Sharing this recipe. Yum! P.S. the back of your wedding dress is BEAUTIFUL! You’re gonna look stunning!

    1. Thank you so much Jelli! And your family coming into town sounds like a blast – I could go for a big juicy peach practically everyday.

  9. What a beautiful pie! I don’t mind a juice pie filling, and I definately like my pies brimming with fruit!

  10. Aww Sally, your dad is so lucky to have you as a daughter!! This pie looks incredible, especially with the cinnamon sugar on top and so much fruit. The fruit is always my favorite part, and sometimes I skip the crust just to eat more filling! That’s really sweet about his compliment too. It’s cute how sometimes our loved ones say the least amount of words, but those short little phrases — mixed with their meaningful expressions — mean the most.

    1. I completely agree Amy – my dad is sometimes a man of little words (well compared to loudmouth me) but when he does say something – it always means so much. And I’m ALL about the fruit too!

  11. You had me at flaky, buttery crust, juicy, sweet peaches, and tangy blueberries! Such a delicious pie idea! 🙂 You’re a wonderful daughter.

  12. Could another fruit be subbed for the peaches? I want to make this for my dad, but he doesn’t like peaches (I don’t know how….)

  13. Hi Sally! That looks absolutely amazing! Another great recipe. About the pie crust, is it ok if I use only butter instead of butter and shortening? I live in Portugal and they dont sell shortening here anywhere… Thank you!

    1. Hi Ines, that should be ok – but it is developed for shortening. Maybe find an all-butter pie crust recipe just to be safe?

      1. Thank you very much for the tip I had this doubt for a while. I hope ending up with a pie as delicious as yours look.

  14. Sally, I love your recipes so much! I consider myself a very capable baker, but pastry and pie crust has always given me so much trouble. I made this recipe today and it was flawless!! Your pie crust recipe is the best one I’ve ever tried. So easy to make and work with. And the blueberries + peaches combo is amazing!! 🙂

  15. I made this pie last week for a dinner at my sisters house. We devoured it!! I made it again today, but I subbed fresh picked wild raspberries for the blueberries, and it was super delicious too!! Thanks for another great recipe! (Btw—your pie crust is the only one I will use! Love it!)

  16. Sally, I love your blog and cookbook!! Two questions: how do you know when the pie is done? Bubbly? And can this pie stay at room temperature or should it be refrigerated after the 4 hours of sitting at room temperature ? ThNk you!

    1. Yep, when the filling is nice and bubbly. You may refrigerate it after letting it cool at room temperature. Enjoy!

  17. Sally, you are Amazing! I made this pie for my family last nice and it was insanely good! I made your pie crust recipe too and it was the BEST pie crust I have EVER made! Seriously, It was sooooo flaky. Every time I cut it you could see layers of crust flaking apart! I have tried several pie crust recipes and they were Never flaky or even just plain good. Plus they took lots of work. It was my first time doing the “lattice” crust and it was very very fun! 🙂 I will Never use any other recipe or buy pie crust any more. Thank you so much Sally! P.S. You sound like an amazing daughter! 🙂 Hope your summer slows down!

    1. Kelly, this comment made my afternoon – so thank you for taking the time to write it! I love this pie crust so much. And I’m so glad you tried it and did the lattice crust. Isn’t it so pretty? You get the hang of it the more you do it. Have a great week Kelly!

  18. Sally, do you blind bake your crusts? The only reason I ask is because I only do if I feel like it/have the time, but I didn’t know if you think there is a specific scenario where you would or wouldn’t. There is way too much information on this topic on the internet, so I figured I would ask you!

    1. Hey Lynn! No, I do not blind bake my crusts for fruit pies. Only if the pie filling is extra liquidy. If that makes sense?

  19. Recently made this pie and it was to die for! Barefoot Contessa’s pie crust has always been my stand-by, but yours was far better and a cinch to make! Thank you!
    My friend from law school, Maureen Horgan, recommended your blog to me- I love it! I’m a Loyola alum as well- welcome back to Philly!

  20. this is an awesome pie!  I was very impressed! Since this I’ve done fresh cherry/blackberry pie and blackberry/peach version :).  With store bought pie dough you can whip these pies out in no time! Thanks so much for sharing ☺️

  21. My dad requested blueberry pie for Father’s Day, so (of course) I headed straight to your blog for a recipe! I found this one, but my dad isn’t a huge fan of peaches. Is there any way that I can use all blueberries with this recipe? Thanks!

  22. Yep definately going with this for the weekend with my Mom and sister!!! Sounds so good. Gonna check to see if the Blueberry Patch has blueberries yet.

  23. Mine looks soooo not as pretty as yours does..  but it is the taste that matters right? Will find out in a few hours if the taste matches the looks, or if its a swan hiding under the ugly duckling. Lol. Sure does smell good though.  Getting to frost the death by chocolate cupcakes.  Thise I knkw taste good!!!!!!  Have a great day.

  24. Hi sally! I want to make this since we have blueberries and peaches now.
    Do you have to cool the baked pie for 4 hours?
    If you dont cool it, what happens?
    I was planning to bake it and eat it after about 10 mins of cooling.
    Would the pie fall apart?
    Thanks a lot!

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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