Description
A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Follow all of my success tips to ensure your pie filling sets up nicely, including chopping the peaches into chunks, briefly reducing the juices on the stove, and cooling completely before slicing. Serve with some vanilla ice cream for an unforgettable summer treat.
Ingredients
- All-Butter Pie Crust (recipe makes 2 crusts, 1 for bottom and 1 for top)
- 6 cups (around 950g) peeled chopped peaches, cut into 1-inch chunks
- 1 and 1/2 cups (210g) fresh blueberries
- 3/4 cup (150g) granulated sugar
- 3 Tablespoons (23g) cornstarch
- 2 Tablespoons (25g) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 Tablespoon (15ml) fresh lemon juice
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare the pie crust recipe through step 5.
- Prep the peaches: Peel the peaches and then cut into 1-inch chunks. You need about 6 cups of peach chunks, which is around 950g.
- In a large bowl, stir the peach chunks, blueberries, granulated sugar, cornstarch, flour, cinnamon, allspice, and lemon juice together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it.
- Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place a baking sheet on the bottom oven rack to catch any bubbling-over juices.
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one 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-inch round pie dish. Tuck it in with your fingers, making sure it is smooth.
- Use a slotted spoon to transfer the filling into the crust. Reserve the juice in the bowl for the next step. Refrigerate pie, uncovered, as you reduce the juice in the next step.
- Pour the leftover juice into a small saucepan. Cook over low heat, stirring, until juice has slightly reduced and thickened into an applesauce-like consistency, about 1–2 minutes. Cool for 5 minutes, then pour over the filling. Do your best to gently toss together. The reduction will harden and thicken as a result of mixing with the cold fruit—this is normal. Dot the pieces of cold butter on top of the filling. Place the pie in the refrigerator while you roll out the top crust.
- Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is around 12–15 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1.25-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) To seal the edges, use a small paring knife or kitchen shears to trim excess dough that extends more than 1.5–2 inches over the edge. Fold bottom pie dough edges back over and press/meld into the lattice edges to form a smooth, neat rim. Flute or crimp the pie crust edges with a fork.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Bake the pie at 425°F for 20 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 45–50 more minutes. This sounds like a long time, but under-baking the pie means a soupy, paste-like filling. If you want to be precise, the internal temperature of the filling taken with an instant-read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent a large piece of foil over the entire pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 5 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance, because the filling will have time to set overnight. 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.
- Special Tools (affiliate links): Pastry Blender | Pie Dish | Rolling Pin | Pizza Cutter for lattice pie dough strips | Vegetable/Fruit Peeler | Citrus Juicer | Pastry Brush | Sparkling Sugar | Pie Crust Shield
- Pie Dough: You can use my all-butter pie crust, this buttery flaky pie crust (which uses a combination of shortening and butter), your own favorite recipe, or store-bought. I used my all-butter pie crust in the pictured pie, which is linked in the ingredient list.
- Peaches: You want slightly firm yellow peaches with zero soft spots. Your best bet is to purchase or pick about 8 firm peaches, then let them sit in a paper bag for 1–2 days to ripen. Fresh peaches are best for peach pie. I do not recommend frozen or canned.
- Blueberries: Use fresh, not frozen or thawed from frozen.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, lightly securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Update in 2025: I updated this recipe to help ensure the filling sets a little better. The updates, reflected in the recipe, include using a combination of cornstarch and flour in the filling as well as reducing the excess juices on the stove (step 7). If you prefer to make the pie the older way, skip the cornstarch and increase the flour in the filling to 6 Tablespoons (75g). Skip step 7.