Summer-ripe peaches and sweet blueberries make for an unexpected but delicious pairing in this peach blueberry pie recipe. The filling is flavored with a bit of vanilla, ginger, and cinnamon before nestling between flaky pie crust and baking to perfection. Make it with fresh fruit or use frozen fruit for a taste of summer any time of year.
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It’s no secret that I my pie recipes are my favorites to make, and fruit pies top that list. I get absolutely giddy when I get my hands on rhubarb for my favorite rhubarb pie each spring, and blackberry pie is a must at least once a year.
And as soon as summer peaches hit the farmer’s market at the end of June, I am racing to get a bag so I can turn them into homemade peach ice cream and this peach blueberry pie.
If you haven’t paired peaches and blueberries together before, you’re in for a treat. These fruits hit their peak around the same time, and their flavors complement each other so well.
Like many of my fruit pie recipes, this one is baked at two temperatures on the lowest rack of your oven. Start it at 450°F then lower it to 350°F for a flaky crust that’s baked all the way through—even on the bottom.
This is the pie you’ll find yourself making again and again all season. Take it to summer parties, serve it to guests, or simply make it for yourself. I won’t tell anyone.
Stephie’s testing notes and tips
- Avoid a soggy bottom crust by adding a layer of flour and sugar before you add the filling. I mix a few tablespoons of the flour and sugar together, then sprinkle this over the bottom crust before the fruit filling goes in. Pair this with baking the pie on the lowest oven rack—closest to the heating element—instead of in the center of the oven and you get a bottom crust that is golden and baked through, not soggy.
- Start the pie at a high temperature for the flakiest crust. The high starting temperature makes the butter melt and turn to steam quickly, which creates the flaky layers we love in a good pie crust. After 15 minutes, reduce the temperature to allow the pie to finish baking through without burning.
- A mix of vanilla, cinnamon, and ginger adds complex flavor to the filling without competing with the fruit. Ginger is one of my favorite spices to pair with peaches in particular, and it adds an unexpected warmth to the pie while still allowing the natural sweetness of the fruit to shine through.
Ingredient notes
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Pie crust: This is a double-crust pie, so you will need a full batch of my homemade pie crust recipe. You can also use two refrigerated pie crusts if you don’t want to make your crust from scratch.
- Fruit: A mix of peeled and sliced fresh peaches and whole fresh blueberries. You can also use frozen sliced peaches and/or frozen blueberries. If you do, you do not need to thaw them.
- Sugar: I like a mix of granulated sugar and light brown sugar for a richer flavor in the filling.
- All-purpose flour: To help thicken the filling.
- Fresh lemon juice: In addition to helping balance the sweetness of the pie, the acid in the lemon juice lowers the pH of the filling, helping the natural pectin in the fruits to set.
- Spices: I like a combination of vanilla, ground ginger, ground cinnamon, and a pinch of salt to help balance it all out. If you prefer, you can omit the ginger and/or cinnamon or add 1/4 teaspoon ground nutmeg. Don’t skip the vanilla or the salt, though.
- Egg wash: For a really golden, beautiful finish, I brush the top of the crust with an egg was made from 1 egg and a couple teaspoons of milk.
- Coarse sugar: Technically optional, but sprinkling the crust with coarse sugar after brushing it with the egg wash adds both a beautiful crunchy texture and sweetness to the crust.
How to make my peach blueberry pie
Roll out half of the pie dough on a lightly floured surface and place it into the bottom of a 9-inch pie plate. I find that a circle 11 to 12 inches in diameter is perfect, leaving enough of an overhang for crimping the edge of the pie later.
Mix 3 tablespoons of the granulated sugar with 1 tablespoon of the flour. Sprinkle this mixture over the bottom of the crust. This will create a bit of a barrier as the pie bakes that prevents the bottom crust from getting soggy.
Add the rest of the filling ingredients to a large bowl and toss gently to combine. We want to mix the filling without breaking up the fruit, particularly the blueberries.
Spoon the filling into the pie plate over the flour mixture. Roll out the top crust and place it over the filling. Trim, seal, and crimp the edges of the dough as desired. Make sure you cut small slits in the top crust to allow steam to escape while the pie is baking.
Whisk together the egg wash and brush it over the top of the pie, then sprinkle evenly with the coarse sugar.
Place the pie on a rimmed baking sheet to help catch any juices that overflow in the oven. Bake the pie on the lowest rack of the oven at 450°F for 15 minutes. Leave the pie in the oven and reduce the temperature to 350°F. Continue baking for another 40-45 minutes.
The pie is done when the crust is golden and the juices are bubbly. Let the pie cool completely before slicing so the filling can set.
If the edges of the crust start to get too dark before the pie is done baking, place a pie shield on the pie or gently wrap aluminum foil around the edges. This will prevent further browning while the pie finishes baking.
Pie storage and freezing
Keep leftover peach blueberry pie covered, either in a pie keeper or with plastic wrap. Store at room temperature for 1-2 days or in the refrigerator for up to 4 days. Hot, humid weather can shorten the shelf life of the pie due to the moisture in the fruit, so I prefer to store it in the fridge after the first day.
(Assuming it lasts that long!)
If you want to freeze the pie, I recommend doing so before baking. Use a metal pie plate or a disposable pie pan; you never want to put a cold glass or ceramic pie plate from the freezer right into the oven!
Assemble the peach blueberry pie, then place it in the freezer for 2-3 hours until frozen solid. Wrap it tightly with a layer of plastic wrap followed by heavy-duty foil. Freeze for 2-3 months.
When ready to bake, unwrap the pie while the oven preheats. Bake at the directed temperatures. You will likely need to add an extra 20-30 minutes of baking time at the end since the pie was frozen.
How to make a lattice crust
If you want to dress up your pie a bit, you can weave a lattice-top crust instead of simply rolling out the top crust.
Roll the top crust on a lightly floured work surface into a 12- or 13-inch round. Cut it into strips about 1-inch wide. A pizza cutter makes this quick and easy.
Place some of the strips in one direction over the pie. You can leave as much or as little space between them as you like. Fold every other strip back, then lay down a strip in the perpendicular direction. Fold the strips back down.
Repeat, folding back the opposite strips to create the basket-weave effect, until the pie is covered. Seal and crimp the edges as desired.
When using a lattice crust, the holes in the weave provide enough room for steam to escape, so you don’t need to cut slits in the top.
Frequently asked questions
If you need a gluten-free pie, make sure you swap out the crust for your favorite gluten-free pie crust recipe and use cornstarch as the thickener in the filling instead of flour.
Since cornstarch has twice the thickening power of flour, you will only need half the amount of cornstarch—4 tablespoons (1/4 cup), in this case.
No. In fact, I rarely cook the fruit for my pie fillings before baking the pie. This retains some of the texture of the fruit, so it doesn’t simply turn to mush in the oven. The fruit will still cook through and the liquid in the filling will thicken, but it won’t become too jammy.
Peach Blueberry Pie
Ingredients
- 1 pie crust for a 9-inch double-crust pie
- ⅔ cup granulated sugar divided use
- ½ cup all-purpose flour divided use
- 4 cups peeled and sliced fresh peaches
- 1 ½ cups fresh blueberries
- 3 tablespoons lightly packed light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- Pinch of fine sea salt
For finishing:
- 1 large egg
- 2 teaspoons milk
- 1 to 2 teaspoons coarse sugar
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Instructions
- Place an oven rack on the lowest position in your oven. Preheat oven to 450°F.
- Line a 9-inch pie plate with half of the pie dough.1 pie crust for a 9-inch double-crust pie
- In a small bowl, stir together 3 tablespoons of the granulated sugar with 1 tablespoon of the flour until well combined. Sprinkle this mixture over the bottom of the pie crust. Set aside.⅔ cup granulated sugar, ½ cup all-purpose flour
- In a large bowl, gently stir together the remaining granulated sugar, remaining flour, peaches, blueberries, brown sugar, lemon juice, vanilla, and spices until well combined. Add the filling to the pie plate.⅔ cup granulated sugar, ½ cup all-purpose flour, 4 cups peeled and sliced fresh peaches, 1 ½ cups fresh blueberries, 3 tablespoons lightly packed light brown sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract or vanilla bean paste, ½ teaspoon ground ginger, ½ teaspoon cinnamon, Pinch of fine sea salt
- Cover the pie with the second half of the pie dough. If you’d like to make a lattice crust, see notes below for directions. Seal and crimp the edges of the pie. If you did not make a lattice crust, use a sharp paring knife to cut slits in the top of the pie to allow steam to escape.
- In a small bowl, whisk the egg and milk together until well combined. Lightly brush the egg wash over the crust and sprinkle with the coarse sugar.1 large egg, 2 teaspoons milk, 1 to 2 teaspoons coarse sugar
- Set the pie on a rimmed baking sheet and place on the bottom oven rack. Bake for 15 minutes, then reduce the heat to 350°F and continue baking for another 40-45 minutes, or until the crust is golden and the juices are very bubbly.
- Allow the pie to cool before slicing and serving.
Notes
Ingredients
- If using frozen peaches and/or blueberries, you do not need to thaw the fruit first. You may need to add a few more minutes of baking time to compensate for the fruit being frozen.
Making a lattice crust
- To make a lattice crust, roll out the pie dough until it is large enough to cover the top of the pie. Using a pizza cutter or pastry wheel, cut the dough into strips about 1-inch wide. Lay half of the strips over the top of the pie, leaving about 1 inch of space between each strip. Weave in the remaining dough—this is easiest if you fold back every other piece already on the pie, lay a strip of dough down perpendicular to the rest, then fold the first strips back down. Repeat, this time folding back the strips that you did not fold back the first time. Continue until all of the strips are used and the pie is covered in a lattice pattern.
- If I have extra pieces of dough leftover after trimming the edges or weaving the lattice crust, I will sometimes use a very small cookie cutter—such as a heart, star, or flower—to cut shapes out of the pie dough. Use the egg wash to “glue” these to the top of the pie before baking. Lightly brush the tops with the egg wash after adhering them and sprinkle with coarse sugar as desired.
Baking
- If the edges of the pie start to brown too much before the pie is done baking, cover the edges with a pie shield or lightly cover with aluminum foil.
Storage
- Store covered at room temperature for 1-2 days or in the refrigerator for up to 4 days.
Freezing
- Assemble the pie as written in a metal pie plate; do not bake. Place in the freezer for 2-3 hours or until frozen. Wrap in plastic wrap followed by heavy-duty foil. Freeze for up to 3 months. Unwrap and bake from frozen at the directed temperatures, adding an extra 20-30 minutes of baking time at the end.
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
Those peaches are gorgeous! Yes, the bad thing was pretty bad but everything else was amazing! I know all about having to push furry noses out of photos. Love it, though… 🙂
Sounds like your bad week ended well – a new job and a new furry friend. Not to mention this amazing pie!
Sounds like quite a week! Congrats on the new job and the new fur baby. And of course, the pie looks super delicious. I’ve been on a dessert kick over here too…need to transition to a veggie kick soon or my pants won’t fit 🙂
Hahaha, don’t I know that story way too well!
This looks so delicious! I made some blueberry & peach crunch a couple of weeks ago. Thanks for stopping by at ItBakesMeHappy.
Mmm, I like anything with the word “crunch” in the name…
Yum! And congrats on the new job and the new fur baby! Wishing you a fabulous week with more awesome friends and only happy things.
Thanks, Colleen! Same to you =)