Peach-Blueberry Pie Recipe

Southern Living Peach Blueberry Pie with a slice cut out to serve — Photo:
Caitlin Bensel, Food Stylist: Torie Cox

Active Time:

50 mins

Total Time:

2 hrs 50 mins

Servings:

Sweet and juicy peach-blueberry pie hits all the flavor and texture notes: Flaky pie crust contrasts the gooey fruit filling. Hints of lemon and cinnamon lend an edge of flavor not found in fruit pies that aren't seasoned. Peaches provide most of the structure in this pie, and the blueberries burst into a lovely gooey filling, which is thick and glosses over the fruit nicely.

Ingredients for Peach-Blueberry Pie

Most of the ingredients for this peach-blueberry pie are standard for bakers who cook a lot of pies and desserts, so grab these from your pantry and fridge:

Pie crusts: You can use our Double-Crust Pie Pastry or get two store-bought pie crusts. Either way, have them ready when it's time to make the filling.
Sugar: Granulated sugar will help draw out the natural juices from the fruit and thicken the filling into a glossy syrup.
Flour: Because the Test Kitchen wanted to use lemon (zest and juice), they chose flour to thicken the filling; corn starch can react with acids and prevent it from doing its job. Flour also thickens at a lower temp, so you'll get a gooey, juicy filling even after the temperature is dropped.
Lemon zest and juice: Citrus helps elevate the flavor of the fruit without being tart.
Ground cinnamon: The warming spice doesn't overpower the fruit, but it provides a nice edge.
Kosher salt: Because even sweet things need a hint of salt.
Fresh peaches: You can use frozen, but obviously fresh is preferred. (More on using frozen below.)
Fresh blueberries: Ripe and juicy berries burst during baking to create a delicious syrup.

Butter: This blends with the pie filling for a sweet and juicy mixture.
Egg: Will be used for an egg wash to hold sugar to the crust.
Turbinado sugar: This doesn't melt during baking and still gives the crust a nice crunch.

Southern Living Peach Blueberry Pie ingredients — Caitlin Bensel, Food Stylist: Torie Cox

How To Make Peach-Blueberry Pie

Fruit pies follow the same process—which is why they're so fun to mix and match all summer when fresh fruit is plentiful. The full recipe is below, but here's a brief recap:

Step 1. Make the pie crust: Or get the prepared crusts from the fridge. Let sit for a few minutes to get the crusts pliable for rolling.
Step 2. Make filling: Combine the filling ingredients—sugar, flour, lemon zest, cinnamon, and salt. Then, stir in the blueberries, peaches, and lemon juice. While you're working on the crust, let this mixture stand.
Step 3. Prepare the crust: Roll out one of the pie crusts, and fit it to the pie plate. Roll out the second pie crust, and cut it into strips for the lattice. You can make the strips any size you want. We love the look of small strips with this pie.
Step 4. Add filling to crust: Spoon the fruit filling into the crust, and drop butter cubes atop the fruit.
Step 5. Build the lattice crust: Go back and forth with the strips in a lattice pattern. Trim the edges, and crimp to seal the pie.
Step 6. Make the egg wash: Then brush the wash on the crust, and sprinkle the turbinado sugar.
Step 7. Bake: Bake the peach-blueberry pie, starting at 425°F and then dropping to 375°F. If the crust is browning before the filling is done, you can put on a pie shield.

Southern Living Peach Blueberry Pie baked and ready to serve — Caitlin Bensel, Food Stylist: Torie Cox

How To Prevent a Soggy Bottom Crust

Starting at a higher temperature and decreasing helps set the structure of the crust, ensuring it’s cooked all the way through without the syrup turning it so soggy. As a result, you don’t have to blind bake this pie, which is convenient and faster, especially for beginner pie bakers.

How To Store Peach-Blueberry Pie

Let the peach-blueberry pie cool to room temperature, then cover it with plastic wrap. It can stay at room temperature up to 2 days—if it lasts that long.

You can also freeze this pie. Once baked, let cool, then cover it in plastic wrap and aluminum foil. Date it and label it, then slip it into the freeze up to 3 months.

When you're ready to eat it, move the frozen pie to the fridge, and let it thaw overnight. You can warm the whole pie slightly for a just-baked feeling by putting it in a 300°F oven for 15 to 20 minutes, or until warmed through. Or slice and serve right from the fridge.

How To Serve Peach-Blueberry Pie

By itself, this peach-blueberry pie is juicy and sweet and unbeatable. But if you're going all out, serve a slice with vanilla ice cream—or double down on the fruit with peach ice cream.

More Summer Pies

Keep the delicious fruit pies coming with these great recipes:

Ingredients

Double-Crust Pie Pastry
1 cup granulated sugar
1/3 cup (about 1 1/2 oz.) all-purpose flour, plus more for work surface
1 tsp. grated lemon zest, plus 1 Tbsp. fresh juice (from 1 [small 3 oz.] lemon), divided
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt
3 medium-size (5 oz. each) fresh peaches, peeled and sliced about 1/2-in. thick (about 2 1/2 cups)
1 1/2 cups fresh blueberries (about 7 3/4 oz.)
2 Tbsp. unsalted butter, cubed
1 large egg
1 Tbsp. water
2 tsp. turbinado or granulated sugar

Directions

Remove Double-Crust Pie Pastry disks from refrigerator, and let stand 10 minutes.

Caitlin Bensel, Food Stylist: Torie Cox
Make pie filling:

Whisk together granulated sugar, flour, lemon zest, cinnamon, and salt in a large bowl.

Caitlin Bensel, Food Stylist: Torie Cox
Add peaches, blueberries, and lemon juice to flour mixture; toss to coat.

Caitlin Bensel, Food Stylist: Torie Cox

Let stand at room temperature until ready to use.

Caitlin Bensel, Food Stylist: Torie Cox
Roll out pie dough:

Preheat oven to 425°F with rack in lower third position. Unwrap 1 dough disk; roll out on a lightly floured work surface into a 12-inch round about 1/8-inch thick.

Caitlin Bensel, Food Stylist: Torie Cox
Fit dough round inside a 9-inch pie plate, pressing firmly into bottom and up sides of plate and leaving a 1/2-inch overhang. Place pie shell in refrigerator, uncovered, until ready to use.

Caitlin Bensel, Food Stylist: Torie Cox
Unwrap remaining dough disk on a lightly floured work surface. Roll into a 12-inch round about 1/8-inch thick.

Caitlin Bensel, Food Stylist: Torie Cox

Cut into 1/2-inch-wide strips (20 to 24 strips total).

Caitlin Bensel, Food Stylist: Torie Cox
Remove pie shell from refrigerator. Pour peach filling into pie shell.

Caitlin Bensel, Food Stylist: Torie Cox

Dot with butter cubes.

Caitlin Bensel, Food Stylist: Torie Cox
Arrange dough strips over filling in a lattice pattern.

Caitlin Bensel, Food Stylist: Torie Cox
Trim any overhanging lattice. Press ends of lattice into bottom crust edges to seal; crimp edges as desired. Discard unused dough strips and trimmings, or reserve for another use.

Caitlin Bensel, Food Stylist: Torie Cox
Prepare egg wash:

Whisk together egg and water in a small bowl. Lightly brush lattice strips with egg mixture.

Caitlin Bensel, Food Stylist: Torie Cox

Sprinkle pie with turbinado sugar.

Caitlin Bensel, Food Stylist: Torie Cox
Bake the pie:

Place pie on a baking sheet lined with parchment paper. Bake in preheated oven for 15 minutes. Reduce temperature to 375°F (do not remove pie from oven). Continue baking until crust is golden brown and filling is bubbly, about 45 minutes, shielding edges with aluminum foil to prevent overbrowning, if needed. Remove pie from oven, and transfer to a wire rack; let stand until slightly cooled but still warm, about 1 hour. Slice and serve warm. Pie may be loosely covered and stored at room temperature up to 2 days.

Caitlin Bensel, Food Stylist: Torie Cox

Frequently Asked Questions

How do you keep a peach pie from being runny?

Fruit is naturally very juicy, so you need a thickening ingredient like flour or cornstarch mixed with the fruit filling to help it thicken up as it bakes.
How do you make a fruit pie without a soggy bottom crust?

To keep a fruit pie from having a soggy bottom crust, you can blind bake the crust first. That process has you briefly bake the crust without any filling so it's partially baked before any filling is added and it finishes baking quickly once back in the oven.

You can also do the high-temperature baking start like we do in this recipe. Starting the pie at a higher temp and then lowering it will quickly cook the crust so it doesn't have time to turn soggy as the juices are released from the fruit.
Can I use frozen fruit in a fruit pie?

You can use frozen fruit in a fruit pie, but you need to take a few steps first. Thaw and drain the fruit. Then, put the fruit on towels and blot as much moisture off it as possible. While baking, the fruit will release lots of natural juices, but you don't need to add excess water from the freezing process to the mix or the pie could be runny.