Go Back
Blueberry Peach Pie

Blueberry Peach Pie Recipe

Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Calories: 452
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1/2 cup ice water
  • 6 cups sliced peeled peaches
  • 1 1/2 cups blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp cold unsalted butter

Method
 

  1. 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.
  2. Toss peaches, blueberries, 3/4 cup sugar, cornstarch, lemon juice, vanilla, and 1/4 tsp salt in a bowl; let sit 10 minutes.
  3. 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.
  4. Fill pie with fruit, dot with 1 tbsp butter. Weave a lattice with dough strips, crimp edges, and chill 15 minutes.
  5. 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.
  6. Cool on a wire rack for at least 3 hours, slice, and serve.

Notes

Cooling the pie for at least 3 hours is not a suggestion; cut it too soon and the filling will spill out. The pie tastes even better the next day after the flavors settle, so feel free to bake it the night before.