A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Serve with some vanilla ice cream for an unbeatable summer treat!
Let’s talk pie!
My dad’s favorite fruit are blueberries. When brainstorming Father’s Day desserts, I immediately thought a blueberry crisp or blueberry pie would be perfect. A warm crisp, some melty vanilla ice cream… perfection. But when some fresh peaches stared me down, I somehow couldn’t leave the store without a dozen.
The juicy, sweet fruit filling sits inside my buttery, flaky homemade pie crust. Have you tried this crust yet? In all my recipe testing, I’ve found a perfect combination of fats and flour. This pie crust is so simple and the dough is easy to work with. If you’ve never made pie crust from scratch, now is the time. And my recipe is the one to start with!
Pie Crust 101
If you’ve never made your own pie crust before, don’t fret. I have step-by-step visuals and explanations for you in my pie crust recipe. Make pie crust with a few simple ingredients: flour, salt, cold water, and fat. You can make pie crust with shortening or with butter or both. I use prefer to use both in my pie crust, but do have an all butter pie crust recipe as well.
Why? Shortening is used for flakiness and butter is used for flavor.
Important note: you must use chilled butter, chilled shortening, and ice cold water. Cold, cold, cold. Why the emphasis on temperature? Keeping your pie crust as cold as possible helps to keep the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pie bakes, the steam helps to separate the crust into multiple flaky layers.
Warm or room temperature fats and water will create a hard, crunchy pie crust instead of a nice tender flaky crust. You don’t want that, trust me!
I created a lattice pie crust top.. I use a lattice crust for apple pie and a thicker-style lattice in this peach pie. (Just as tasty, only without blueberries!) You can also review my tutorial for how to crimp and flute pie crust to achieve those beautiful decorative edges.
The peach blueberry filling is also pretty simple—a quick mix of fresh blueberries and peaches, a dash of cinnamon and allspice for flavor, along with some sugar and flour.
Frozen fruit will be fine, but just make sure it is thawed, completely drained of excess liquid, and blotted as dry as can be. The fruits release so many juices during bake time that it’s easy for the filling to become too wet and the bottom crust may become soggy.
Something to note: since peaches in general (fresh or frozen) are so darn juicy, this pie won’t be as sturdy as apple pie for example. Sure, you *could* always add more flour to thicken it up, but I feel that takes away from the fruit’s flavor and texture. The filling will be juicy, but still hold its shape relatively well.
You will love this pie’s flavor! From the buttery pie crust to the juicy peaches and sweet blueberries… this is summer’s finest comfort dessert. No secret ingredients and nothing to take away from the fruit’s fresh flavor, although a scoop of vanilla ice cream and a dollop of whipped cream certainly doesn’t hurt. Just simple, fresh, old-fashioned homemade pie goodness. And I do NOT skimp on the fruit filling.
There were certainly no leftovers after 1 night in our house. It was just the kind of dessert my dad wanted as an early Father’s Day celebration. And the rest of us were quite content as well. Nothing beats homemade pie on a summer night. Enjoy!
By the way, if you’re looking for all the goodness of a pie with half the work, try my blueberry peach frangipane galette or blueberry galette instead!
Blueberry Peach Pie Recipe
Ingredients You’ll Need
Instructions
- Prepare my pie crust crust through step 5.
- Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
- Preheat oven to 400°F (204°C).
- On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp or flute the pie crust edges, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
- Brush the lattice top with the beaten egg. A very thin coating—you don’t want scrambled eggs on top of your dough. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
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