Peach Blueberry Pie

Is there a dessert that’s more quintessentially summer than peach blueberry pie? Filled with plump blueberries and juicy, fresh peaches, this recipe has a flaky crust and a thick, summery filling that’ll leave your belly—and your tastebuds—more than satisfied. Top each slice with a scoop of homemade vanilla ice cream and a few more blueberries and peaches for good measure, and you’ll have a dessert that makes it difficult to pass on seconds.

Ingredients for Peach Blueberry Pie

• Sugar: Regular granulated sugar is fine, but for a richer, more robust flavor, consider using coconut sugar.
• All-purpose flour: It’s possible to use a 1-to-1 gluten-free flour substitute, if necessary.
• Spices: Ground cinnamon and ground allspice add depth to the summery fruit filling.
• Fresh peaches: Frozen peaches can be used, as long as they’re thawed and well-drained prior to tossing.
• Fresh blueberries: As with the peaches, frozen blueberries are fine, as long as they’re thawed and well-drained.
• Dough for double-crust pie: You can purchase store-bought dough, or make a flaky, buttery homemade crust—the extra effort is totally worth it.
• Butter: Either unsalted or salted butter will work, as it’s just a tablespoon that’s needed.
• Milk: This is used for brushing on the crust, so a milk with more fat, like 2% (or even whole or half-and-half cream) is your best option.
• Cinnamon sugar: You can purchase pre-mixed cinnamon sugar, or simply make your own by mixing 1/2 cup granulated sugar with 2 tablespoons of ground cinnamon.

Directions

Step 1: Combine the fruit

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In a large bowl, combine the sugar, flour, cinnamon and allspice. Add the peaches and blueberries, then toss until both are fully coated.

Step 2: Roll, shape and fill the crust

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Preheat the oven to 400°F. Lightly flour a surface, and roll half the dough into a 1/8-inch thick circle. Transfer the circle to a 9-inch pie plate, trimming the dough evenly with the rim.

Step 3: Add the filling

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Add the fruit filling to the pan, then dot the top with butter.

Step 4: Make the lattice topping

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Roll the remaining dough to a 1/8-inch thick circle, then cut it into 1/2-inch wide strips. Arrange the dough strips over the filling in a lattice pattern. Trim and seal the strips to the edge of the bottom crust, fluting the edge. Brush the lattice strips with milk, then sprinkle with cinnamon sugar.

Editor’s Tip: A lattice pie crust is simply weaving strips of dough as you lay it on top of a pie filling. To do this, weave strips over and under one another to create a basket weave, leaving about 1/2 inch of space between each strip as you go.

Step 5: Bake the pie

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Bake the pie until the crust is golden brown and the filling is bubbly, 40 to 45 minutes. Cool on a wire rack.

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Peach Blueberry Pie Variations

• Add more berries: Peach and blueberry are delish, but including strawberries, raspberries or even cherries will be an unexpected, and delightful, addition.
• Top with a crumble: Instead of a lattice top, finish your pie with a crumb topping.

How to Store Peach Blueberry Pie

If you happen to have any leftovers of this blueberry peach pie recipe, store them in the pie dish, wrapping aluminum foil lightly over the top. Due to the dairy in this pie, it should be stored in the fridge.

Peach Blueberry Pie Tips

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How do I keep the crust from getting soggy?

You have a few options for working with a crust to keep it from getting too soggy. First, you can pre-bake it so that it’s set and crisp—then add the filling. Another option is adding a layer of beaten egg to create a moisture barrier. Simply brush this on the entire crust prior to filling, and you’ll seal the surface in a way that will keep the taste the same but you’ll avoid a soggy mess.

How do I keep the filling from becoming too runny?

Blueberries are notorious for becoming runny in pies. To avoid this, use a thickener. Flour, cornstarch, tapioca, arrowroot or potato starch are all excellent thickeners. Tapioca flour is a good one due to the fact that it won’t change the texture of the filling, but they’re all excellent options.

Can I make this peach and blueberry pie with a premade crust?

Yes, you can make this with a premade crust. However, to make the lattice top you’ll need to let the crust sit out until it’s room temperature, roll it out using a rolling pin, then cut it into strips. It’s a bit more difficult when using a pre-shaped crust, but it’s still possible.