Peach-Blueberry Pie Recipe

This Peach-Blueberry Pie is a classic and fruity recipe, which is made with a flaky, all-butter pastry and a juicy filling of fresh peaches and blueberries. It’s the ultimate summer dessert, a perfect way to celebrate the season’s best fruit.

Peach-Blueberry Pie Ingredients

A perfect pairing of summer fruits in a buttery, homemade crust.

For the Basic Pie Pastry:

• 2 cups all-purpose flour, plus more for rolling
• 3 tablespoons sugar
• 1/4 teaspoon salt
• Zest of 1 lemon, finely grated
• 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
• 1 egg yolk
• 2 tablespoons ice water, plus more if needed

For the Filling:

• 2 pounds peaches, pitted and sliced
• 1 pint blueberries
• 1/4 cup sugar
• Juice of 1/2 lemon
• 1 1/2 tablespoons cornstarch
• 2 tablespoons butter, cut into bits
• 1 egg, beaten with a little water (for egg wash)
• Vanilla ice cream, for serving

How To Make Peach-Blueberry Pie

A step-by-step guide to this classic and delicious summer dessert.

1. Make the Pie Pastry: In a large bowl, combine the flour, sugar, salt, and lemon zest. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Mix in the egg yolk and 2 tablespoons of ice water until the dough just comes together. If it’s too dry, add more ice water, a teaspoon at a time. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
2. Prep Oven and Roll Crust: Preheat the oven to 400°F and move an oven rack to the bottom third. Divide the chilled dough in half. On a floured surface, roll one half out into a 10-inch round. Carefully transfer the dough to a 9-inch pie pan and press it into the bottom and up the sides.
3. Make the Filling and Assemble: In a large bowl, gently toss the sliced peaches and blueberries with the sugar, lemon juice, and cornstarch. Pile this fruit mixture into the pie shell and dot the top with the small pieces of butter.
4. Add the Top Crust and Bake: Roll out the second half of the dough into another round. Lay it over the fruit filling. Trim the edges of both crusts, then press and crimp them together to seal. Cut 2 or 3 vents in the top crust to allow steam to escape. Brush the entire top with the egg wash.
5. Bake the Pie: Place the pie on a baking sheet and bake for 50 to 60 minutes, until the crust is a deep golden brown and the fruit juices are thick and bubbling up through the vents. If the edges of the crust are browning too quickly, you can cover them with aluminum foil.
6. Cool and Serve: Let the pie cool on a wire rack for at least 2-3 hours before slicing. This is a crucial step to allow the filling to set. Serve warm or at room temperature with a scoop of vanilla ice cream.

Recipe Tips

For the flakiest crust and a perfect, jammy filling.

• How to get a flaky pie crust? The secret is using very cold butter and ice-cold water, and not overworking the dough. The small, cold pieces of butter will create steam pockets as the pie bakes, which is what creates those desirable flaky layers.
• How do I prevent a soggy bottom crust? Baking the pie on a lower oven rack, as the recipe directs, helps to ensure the bottom crust gets enough direct heat to cook through and become crisp before the filling makes it soggy. Placing the pie pan on a preheated baking sheet also helps.
• Why is the cornstarch necessary in the filling? Peaches and blueberries are very juicy fruits that release a lot of liquid when baked. The cornstarch is a thickener that transforms those juices into a thick, jammy sauce that holds together when you slice the pie, rather than a watery mess.
• Why let the pie cool for so long before slicing? This is a very important step! Slicing into a hot fruit pie is tempting, but it will be very runny. Allowing the pie to cool for at least a couple of hours gives the cornstarch-thickened juices time to fully set up, so you can get beautiful, clean slices.

What To Serve With Peach-Blueberry Pie

Classic accompaniments for the ultimate summer dessert.

A warm slice of this beautiful fruit pie is a true delight. It’s best served:

• A la mode, with a generous scoop of vanilla bean ice cream
• With a dollop of fresh, unsweetened whipped cream
• With a slice of sharp cheddar cheese on the side, a classic New England tradition

How To Store Peach-Blueberry Pie

Keeping your delicious pie fresh.

• Room Temperature: A fruit pie can be stored, loosely covered, at room temperature for up to 2 days.
• Refrigerate: For longer storage, cover the pie and keep it in the refrigerator for up to 4 days. You can serve it cold or gently rewarm slices in a moderate oven.

Peach-Blueberry Pie Nutrition Facts

An estimated guide per slice.

• Calories: 450 kcal
• Carbohydrates: 60 g
• Protein: 5 g
• Fat: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Sweet Strawberry Tartlets Recipe
• Double Banana Cream Pie Recipe
• Mexican Mango Cake Recipe