This peach blueberry pie is everything a summer dessert should be—sweet, juicy, fruity, and wrapped in a buttery, flaky crust. Every bite is bursting with ripe peaches and blueberries, perfectly spiced and baked to golden perfection. Whether you’re hosting a backyard barbecue, attending a family gathering, or just want to enjoy a slice of sunshine, this pie delivers.
Table of Contents
Why You’ll Love Peach Blueberry Pie
- Uses fresh summer fruit for unbeatable flavor
- Homemade pie crust that’s tender and flaky
- Perfect balance of sweetness and spice
- Easy-to-follow instructions for all skill levels
- A show-stopping dessert for any occasion
- Can be made ahead and stored easily
- Great way to use up ripe peaches and blueberries
- Kid-friendly and loved by adults too
- Customizable with different fruit combinations
- No fancy equipment required
Ingredients for Peach Blueberry Pie
Main Ingredients
- All-purpose flour
- Salt
- Unsalted butter
- Vegetable shortening
- Ice cold water
- Granulated sugar
- Ground cinnamon
- Ground allspice
- Fresh peaches
- Fresh blueberries
- Egg
Optional Garnishes
- Whipped cream
- Vanilla ice cream
- Powdered sugar
- Fresh mint leaves
Equipment
- Food processor (or pastry cutter)
- Large mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Measuring cups and spoons
- Pastry brush
- Cooling rack
Utensils
- Fork
- Knife
- Peeler
- Wooden spoon
- Rubber spatula
- Small bowl (for egg wash)
Variations
- Use frozen fruit if fresh isn’t available—just thaw and drain well first
- Add a splash of lemon juice or zest to brighten the filling
- Swap half the peaches for nectarines or raspberries
- Sprinkle a bit of nutmeg for extra warmth
- Try a crumble topping instead of a top crust for a rustic twist
- Use store-bought pie crust if you’re short on time
- Make mini hand pies using the same filling and crust
- Add a teaspoon of vanilla extract to the filling for extra depth
How to Make Peach Blueberry Pie
Step 1
To begin with, make the pie dough. In a food processor, combine flour and salt. Add chilled butter and shortening, then pulse until the mixture looks like coarse crumbs. Slowly add ice water, a tablespoon at a time, until the dough just comes together. Divide it in half, shape into two discs, wrap in plastic wrap, and chill for at least 2 hours.
Step 2
Once chilled, lightly flour a clean surface and roll out one dough disc to fit a 9-inch pie dish. Gently place it in the dish, trimming any excess around the edges. Preheat your oven to 400°F while you prepare the filling.
Step 3
In a large bowl, mix sliced peaches, blueberries, sugar, flour, cinnamon, and allspice. Toss gently until the fruit is well coated. Pour the mixture into the prepared pie crust and dot the top with small pieces of butter.
Step 4
Roll out the second dough disc and cut it into strips for a lattice topping, or place it whole on top and cut slits to vent. Crimp the edges to seal, then brush with a beaten egg. Bake for 45–50 minutes until the crust is golden and the filling is bubbly. Let it cool completely on a rack before slicing.
Tips and Tricks
- Use very cold butter and shortening for the flakiest crust
- Chill your dough again before baking if it softens during shaping
- Place the pie dish on a baking sheet to catch any drips
- If the edges brown too fast, cover them with foil halfway through baking
- Let the pie cool for at least 2 hours so the filling sets properly
How to Serve Peach Blueberry Pie
Serve the pie at room temperature or slightly warm. A scoop of vanilla ice cream or a swirl of whipped cream on top makes it even more delicious. This pie is perfect for picnics, summer parties, or holiday tables.
Make Ahead and Storage
You can prepare the dough up to 3 days ahead and keep it chilled. The baked pie can be stored at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, warm slices in the oven at 300°F for about 10 minutes.
FAQs
Can I use canned peaches?
Yes, just make sure to drain them well and reduce the sugar slightly.
Can I freeze the pie?
Absolutely. Freeze it unbaked and well-wrapped for up to 2 months. Bake straight from the freezer, adding 10–15 minutes to the bake time.
Why is my filling runny?
The pie may not have cooled long enough. Always let it rest so the juices can thicken.
Do I need to peel the peaches?
Peeling is recommended for a smoother texture, but you can skip it if you don’t mind the skins.
Conclusion
To wrap up, this peach blueberry pie is the kind of dessert that brings smiles all around. With a buttery crust and juicy fruit filling, it’s the perfect treat for any day that needs a little sunshine. Give it a try—you won’t regret it.
If you’re a fan of fruity, crowd-pleasing desserts like this peach blueberry pie, you’re going to love exploring more sweet treats packed with flavor. For a creamy twist with a zesty finish, check out this lemon blueberry cheesecake—it’s as refreshing as it is indulgent. If you’re in the mood for something warm and comforting, the pecan pie cobbler offers a gooey, nutty center with a golden topping. And when the oven’s off-limits, the no-bake blackberry cheesecake makes a perfect chilled dessert that’s both simple and elegant.
Fruit pies like this peach blueberry pie have a rich history rooted in traditional baking methods across many cultures. The history of pie dates back to ancient times, evolving through centuries into the beloved dessert we know today. Ingredients such as blueberries, native to North America, have long been celebrated not only for their sweet taste but also for their health benefits. Meanwhile, peaches, originally from China, have become a staple in summer desserts around the world, cherished for their juicy texture and vibrant flavor.
Peach Blueberry Pie
Ingredients
Pie Dough
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon salt
- 6 tablespoons unsalted butter chilled and cubed
- 2/3 cup vegetable shortening chilled
- 1/2 cup ice cold water
Fruit Filling
- 3/4 cup granulated sugar
- 1 tablespoon granulated sugar extra for topping
- 6 tablespoons all-purpose flour spooned and leveled
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 3 cups fresh peaches peeled and sliced
- 1 1/2 cups fresh blueberries
- 1 tablespoon unsalted butter cut into small pieces
- 1 egg beaten
Instructions
- In a food processor, combine flour and salt. Add chilled butter and shortening, and pulse until crumbly. Slowly add ice cold water, a tablespoon at a time, until dough comes together. Divide into two discs, wrap in plastic, and chill for 2 hours.
- On a floured surface, roll out one dough disc into a circle. Fit into a 9-inch pie dish and trim the edges. Preheat oven to 400°F (204°C).
- In a large bowl, toss peaches and blueberries with sugar, flour, cinnamon, and allspice. Pour into the crust and dot with butter.
- Roll out the second dough disc. Cut into strips for lattice or leave whole with slits. Top the pie, crimp the edges, and brush with beaten egg. Sprinkle with extra sugar. Bake 45–50 minutes until crust is golden and filling is bubbling. Cool completely before serving.