Juicy Blueberry Peach Pie with a Flaky Butter Crust
This blueberry peach pie tastes like a summer afternoon at the farm stand. Ripe peaches and sweet blueberries bake into a jammy filling under a shatteringly flaky butter crust, and the whole thing comes together with just a few straightforward steps.
The dough is made in the food processor in under a minute, so don’t let from-scratch pie crust intimidate you. Once you pull that golden, bubbling pie out of the oven, you’ll wonder why you ever bought one.
Why This Pie Works So Well
The peaches turn tender and syrupy while the blueberries burst open and stain the filling a deep purple. A squeeze of lemon keeps it from getting cloying, and the cornstarch thickens the juices into something sliceable, not soupy.
That all-butter crust is the real star: cold butter and ice water create thick flakes that crackle under the fork. It’s rich without being heavy, and it holds up to the fruit without getting soggy.
Ingredients
- 2 1/2 cups all-purpose flour: spooned and leveled, not scooped directly from the bag
- 1 tbsp granulated sugar: just enough to round out the dough’s flavor
- 1 tsp salt: fine sea salt
- 1 cup cold unsalted butter: cut into 1/2 inch cubes and chilled again for 10 minutes
- 1/2 cup ice water: plus a few extra tablespoons if the dough feels too dry
- 6 cups sliced peeled peaches: about 5 large ripe but still firm peaches
- 1 1/2 cups blueberries: fresh or frozen (do not thaw if frozen)
- 3/4 cup granulated sugar: adjust by a tablespoon or two depending on how sweet your fruit is
- 1/4 cup cornstarch: this prevents a runny filling
- 2 tbsp fresh lemon juice: from about half a lemon
- 1 tsp vanilla extract: pure vanilla, not imitation
- 1/4 tsp salt: brings the fruit flavors forward
- 1 tbsp unsalted butter: cold, cut into small bits for dotting on the filling
Variations / Substitutions
- Swap the peaches: nectarines work just as well, no need to peel them if the skin is thin.
- Use frozen fruit: keep both peaches and blueberries frozen, and add 1 extra tablespoon of cornstarch.
- Skip the top crust: make a crumble topping with 1 cup flour, 1/2 cup oats, 1/3 cup brown sugar, and 1/2 cup butter, then scatter it over the filling.
- Store-bought dough: two 9-inch unbaked pie crusts save time, just keep them cold.
- Add spice: 1/4 teaspoon of cinnamon or a pinch of nutmeg in the filling can warm things up.
If you enjoy this one, you might also like my peach blackberry cobbler.
How to Make Juicy Blueberry Peach Pie
Step 1: Make the Flaky Butter Crust
Pulse the 2 1/2 cups flour, 1 tbsp sugar, and 1 tsp salt in a food processor a couple times to mix. Scatter the cold butter cubes over the top and pulse 5 or 6 times until the mixture looks like coarse meal with some pea-sized butter bits still visible.
With the machine running, drizzle in the 1/2 cup ice water through the feed tube, stopping the moment the dough begins to clump together. Dust your work surface lightly with flour, turn the dough out, and gently press it into two equal disks. Wrap each one in plastic and refrigerate for at least 30 minutes, or up to 2 days. The dough will feel crumbly before you shape it, but the chill lets the flour hydrate and keeps the butter cold so the crust flakes up beautifully later.
Step 2: Toss the Peaches and Blueberries
In a large bowl, stir together the sliced peaches, blueberries, 3/4 cup sugar, 1/4 cup cornstarch, lemon juice, vanilla, and 1/4 tsp salt until all the fruit is coated. Let the mixture sit at room temperature for 10 minutes to draw out the juices.
The fruit will start to look glossy and a small pool of liquid will form at the bottom of the bowl. That liquid is what the cornstarch will turn into a thick, jammy binder as the pie bakes.
Step 3: Roll the Bottom Crust
Remove one dough disk from the fridge and let it sit on a floured counter for 3 to 4 minutes to soften just slightly. Roll it into a 12 inch circle, lifting and rotating the dough as you work to keep it from sticking. Transfer it to a 9 inch pie plate by draping it over the rolling pin, then ease it into the corner without stretching. Trim the overhang to about 1/2 inch past the rim.
If the dough cracks or gets too warm, slide the whole pie plate into the fridge for 5 minutes before moving on. Cold dough holds its shape in the oven and won’t slump.
Step 4: Fill and Lattice the Pie
Pile the fruit filling into the bottom crust, scraping in all the sugary juices from the bowl. Dot the 1 tbsp of cold butter in small pieces over the top. Roll the second dough disk into an 11 inch circle and cut it into 10 strips, each about 3/4 inch wide. Arrange half the strips across the pie in one direction, then fold back every other strip as you place the remaining strips perpendicular to weave a simple lattice.
Press the ends of the strips onto the bottom crust overhang, then fold the overhang up and over the strips and crimp with your fingers or a fork. The lattice might feel a bit soft, so pop the whole pie into the fridge for 15 minutes while the oven heats.
Step 5: Bake Until Golden and Bubbling
Preheat your oven to 425°F (220°C) and set a rack in the lower third of the oven. Place the chilled pie on a foil-lined baking sheet to catch any drips. Bake for 20 minutes, then reduce the temperature to 375°F (190°C) without opening the door and continue baking for 40 to 50 minutes more.
The pie is done when the crust is deep golden brown and you see thick juices bubbling up through the lattice. If the crust edges brown too quickly, cover them loosely with strips of foil after the first 30 minutes.
Step 6: Slice and Serve
Slide the pie out of the oven and let it cool on a wire rack for at least 3 hours. The filling sets up as it cools, so cutting it warm will give you a puddle instead of clean slices. Serve wedges at room temperature, topped with vanilla ice cream or a cloud of whipped cream.
A Few Notes for This Pie
- Keep your butter cold from start to finish. Chill the cubed butter again after cutting it and handle the dough as little as possible. Any time the dough gets sticky, pop it back in the fridge.
- If your peaches are extra juicy, add 1 more tablespoon of cornstarch to the filling to make sure it stays sliceable.
- For a crisp bottom crust, brush the rolled-out bottom dough with a beaten egg white before spooning in the filling, then bake the pie on the lowest oven rack.
Keeping Leftover Pie Fresh
- Refrigerate: loosely cover any remaining pie and store it in the fridge for up to 4 days. The crust will soften a little, but the filling stays tasty.
- Reheating: warm slices on a baking sheet in a 350°F (180°C) oven for about 10 minutes. The crust gets crisp again and the fruit turns jammy once more.
What to Serve With Blueberry Peach Pie
A scoop of vanilla ice cream is classic, and the cold cream against the warm, syrupy fruit is hard to beat. For something lighter, a dollop of barely sweetened whipped cream or a pour of cold heavy cream works nicely. And honestly, a tall glass of cold milk on a hot afternoon is all it needs.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes. Assemble the whole unbaked pie and refrigerate it for up to 8 hours. Bake it straight from the fridge, adding 5 to 10 extra minutes to the total bake time.
How do I keep the bottom crust from getting soggy?
Brush the bottom crust with a thin layer of beaten egg white before adding the filling, and place your pie plate directly on a preheated baking stone or on the lowest oven rack so it gets the most heat.
Why did my filling turn out runny?
It usually means the pie was cut before it cooled completely, or the cornstarch didn’t get a chance to do its job. Let the pie rest for at least 3 hours so the juices can set.
Blueberry Peach Pie Recipe
Ingredients
Method
- Pulse flour, 1 tbsp sugar, and 1 tsp salt in a food processor. Add cold butter and pulse to coarse meal. Drizzle in ice water until dough clumps, form two disks, wrap, and chill 30 minutes.
- Toss peaches, blueberries, 3/4 cup sugar, cornstarch, lemon juice, vanilla, and 1/4 tsp salt in a bowl; let sit 10 minutes.
- Roll one dough disk to a 12-inch circle, fit into a 9-inch pie plate, trim overhang. Roll second disk to 11 inches, cut into 10 strips.
- Fill pie with fruit, dot with 1 tbsp butter. Weave a lattice with dough strips, crimp edges, and chill 15 minutes.
- Preheat oven to 425°F. Place pie on a baking sheet, bake 20 minutes, then reduce heat to 375°F and bake 40 to 50 minutes until golden and bubbling.
- Cool on a wire rack for at least 3 hours, slice, and serve.
