Summer fruit pies are always a family favorite. This peach pie with blueberries is a perfect combination of flavors, colors and sweetness! The faux lattice top is surprisingly easy and makes this pie the star of the show at any potluck or family dinner.
This recipe shows yellow peaches with vibrant blueberries topped with a scoop of vanilla bean ice cream for the most delicious dessert ever. I hope you enjoy!
Regular readers know I'm a huge fan of gardening and eating locally and in season. There really is nothing like a fresh, local ripe peach!
This peach pie recipe is perfect for when you have a ton of ripe peaches that need eating right away.
Don't let the braided latticework top crust scare you. It's actually pretty easy! It can also be omitted or swapped for a solid top, instead.
This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you.
Blueberry Peach Pie Ingredients
Other than fresh fruit, most of the ingredients in this peach pie with blueberries are pantry staples you probably already have on hand.
- Fresh peaches, sliced in quarters
- Fresh blueberries
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Sea salt
- Lemon juice
- Vanilla extract
- Cornstarch
- 2 pie crusts (can be store bought or homemade) I’m using homemade - recipe below.
Homemade Pie Crust (Makes 2)
- All purpose flour
- Salt
- Cold and cubed butter
- Cold water
Tools Needed
- Spoon/Silicone Spatula
- Oven/ Refrigerator
- Measuring Cups and Spoons
- Rolling pin/mat
- Pastry wheel
- Pastry cutter (optional, but very helpful)
- Colander
- Large size bowl
- Plastic wrap
- 8” pie plate
- Wire Cooling Rack
- Pie crust shield (can use foil instead)
I love my silicone Tovolo spatula. My older one is about 14!
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How to Make Blueberry Peach Pie
If you're making homemade pie crusts, make those first.
Cutting the butter into the flour is easiest with a pastry cutter, but you can use a pair for forks, instead.
It's important to keep the dough as chilled as possible. Wrap each half of the dough separately in plastic wrap, then let it chill in the fridge for at least an hour.
While the crust is chilling, add the peaches to a colander and sprinkle them with sugar. Allow them to sit, draining away moisture, for about 30 minutes.
This is a very important step to prevent the pie from being overly runny.
After the peaches have drained and the bottom pie crust has chilled for at least an hour, carefully combine the other ingredients in a large bowl.
When it's time to roll out the pie crust, keep one half of the dough in the fridge while you roll out the bottom crust. Don't remove the second half for the faux lattice top until after the bottom is in the pie pan and filled.
I recommend using a silicone mat to roll out your pie dough. Add a small amount of flour to keep the dough from sticking, but don't go overboard or your crust may become too dry.
Transfer the pie crust to an 8" pie pan. Allow any excess to hang over for now. Gently transfer the prepared filling into the prepared crust.
The lattice look pie top is easier than it seems. To make it, you'll cut the dough into strips and braid them. Simply lay these across the top of the pie as if they were lattice.
You'll bake the pie at two different temperatures. Preheat the oven to 400, but drop the temperature to 375º after 15 minutes.
If the crust is looking brown too quickly, add a pie crust shield or foil to protect the top.
Make sure to bake the pie on a cookie sheet to catch any spills! Cleaning a baking sheet is much easier than cleaning the bottom of your oven.
Be sure to let the pie cool fully before cutting so that it has time to set up.
Once the pie is cool, I recommend serving it with a scoop of vanilla ice cream. Yum!
Peach Pie Tips
If you are making the homemade pie crust, try not to handle the dough excessively. Too much handling can make it tough. As little handling as possible will keep it flaky and tender.
Also, keep the crust dough as cold as possible.
Storage
Cover the pie and store it in the refrigerator for 2-4 days or longer in the freezer.
Chefs Testing Recipe Notes
Initially, when I cut into the pie it was a little runny, but it did set up more as it sat.
To avoid this issue, make sure to follow the instructions for draining excess water from the peaches before assembling the filling.
My pie did spill over onto the baking sheet so be sure and have the pie plate on a baking sheet or you’ll have a big mess.
I also had to place a piece of foil on the pie for the last 10 minutes because I felt like the top was getting more brown than I wanted. If your pie crust is already looking golden brown, add foil or a crust shield during the final minutes of baking.
I hope you enjoy this fresh peach and blueberry pie for summer! Make sure to grab the printable recipe form the recipe card below:
Blueberry Peach Pie
This blueberry peach pie is the perfet way to celebrate summer's most beloved fruits!
Ingredients
- 6 -7 cups fresh peaches, sliced in quarters.( about 7 good size peaches)
- 1 -½ cups fresh blueberries
- ¼ cup brown sugar
- ½ cup granulated sugar
- ½ tsp. ground cinnamon
- ½ tsp. sea salt
- 2 tablespoons lemon juice
- 1 tsp. vanilla extract
- 3 tablespoons cornstarch
- 2 pie crusts (can be store bought or homemade) I’m using homemade - recipe below.
Homemade Pie Crust (Makes 2)
- 2 ½ cups all purpose flour
- 1 tsp. salt
- 1 cup cold and cubed butter
- About ½ cup of cold water
Instructions
If you're making homemade pie crusts, make those first.
To make the pie crust add to a medium size bowl the flour and salt. Mix to combine.
Add the cold, cubed butter and cut in with a pastry cutter until coarse and crumbly. You can use a fork, if you don't have a pastry cutter.
Add the water, a little at a time until dough forms into a ball. With your hands, gather the dough up, capturing any loose flour on the bottom of the bowl and incorporate into the dough ball.
Split the dough ball in half so you half 2 pieces and gently press each one into a disk.
Wrap each disk in plastic wrap and place in the refrigerator to chill for about an hour.
While the crust is chilling, add the peaches to a colander and sprinkle them with sugar. Allow them to sit, draining away moisture, for about 30 minutes.
Add the sugars, cinnamon, salt, lemon juice, cornstarch and vanilla and gently stir into the peach slices.
Lightly toss the blueberries into the mixture.
Preheat your oven to 400 degrees F.
Remove one of the chilled dough disks from the refrigerator and prepare a lightly floured surface.
With a rolling pin, roll out the disk to about a 12” in diameter circle on a lightly floured surface.
Place into an 8” pie plate.
Fill the center of the pie dough with the peach/blueberry filling.
Roll out the second disk of pie dough into as much of a square as possible. With a pastry wheel, pizza cutter, or sharp knife, cut about ½” strips.
Take 3 strips at a time and pinch them together at the top, slightly separating the strips of dough apart. Braid them together and repeat
until you have several braided pieces and you have used up all the pie strips.
Place the braided strips across the pie filling, creating a lattice look.
Trim and tuck under any excess pie dough all the way around the edge and finish off with a ruffled edge by pinching dough together with your thumb and 2 fingers.
Place pie on a baking sheet to catch any spillage and bake for about 15 minutes.
Lower temperature to 375 and continue baking for an additional 30 minutes or until juices from the fruit begin to bubble and the crust is golden brown. (You can use a pie crust shield for the edges if the crust is getting brown too quickly)
Remove from the oven and allow to cool on a wire cooling rack before slicing and serving. Allowing the pie to cool fully will help ensure it is set up instead of overly runny.
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