Make this peach blueberry pie with juicy peaches and plump blueberries for a delicious and easy homemade summer dessert.
With a golden, flaky crust and a fruity filling that bubbles with flavor, this fruit berry pie tastes like sunshine in every bite.
Summery Peach Blueberry Pie
- There is nothing like a homemade pie bursting with fresh, juicy fruit flavor. And summer fresh peaches and blueberries are perfect for this recipe.
- Using a pre made pie crust makes this fruit and berry pie recipe extra easy to make.
- With its flaky pie crust and gooey, sweet-tart filling this pie is perfect for summer BBQs, family dinners, or a holiday dessert.
Irresistible Ingredients
- Fruit: Summer is the perfect time to purchase fresh blueberries and peaches. Peel, pit, and slice the peaches. If you need to use frozen fruit and berries, thaw first and drain liquid before using.
- Sauce: Sugar, flour, cornstarch, cinnamon, and butter cook together with the fruit and berries to create a rich and flavorful sauce that is sweet, thick, and necessary to bind everything together
- Pie Crust: Store bought, frozen or refrigerated pie crusts are the ultimate in convenience. But you can also use a crust made from scratch as well for delicious results.
Fruit Pie Possibilites
- Slice the top pie crust into long sliced and create a lattice style crust. Or top it with a crumble topping, or simply use a full crust and stick to tradition.
- Use your favorite fruit and berries to create your own unique pie!
- If you need a gluten-free treat, use a gluten-free crust, omit the flour and sub in with cornstarch.
- Try different extract flavors such as vanilla, lemon, or almond for a nutty twist.
- Make mini pies! Cut pie crust circles, press into muffin tin cups, add fruit filling, and top as you like for the best hand held dessert.
How To Make Peach Blueberry Pie
- Place prepared pie crust in pie plate.
- Mix flour, cinnamon, sugar, and butter until crumbled.
- Toss peaches and blueberries with flour mixture. Pour into pie crust, top with second crust and pinch edges to seal.
- Bake (as directed in the recipe below).
Peachy Pie Pointers
- Use ripe firm peaches for the best flavor and texture. If using frozen fruit, thaw and drain before baking.
- Place your pie on a baking sheet to catch any juice that bubbles over. And every good pie, that is not too dry, will ultimately bubble over a bit.
- If the edges of pie crust become too brown, cover with a pie shield.
- Let your pie to cool before slicing to allow the filling time to set a bit.
- Top with vanilla ice cream or whipped topping for an even more indulgent dessert.
Serving And Saving Slices
Store peach blueberry pie covered with foil at room temperature for about 2 days. You don’t want it to become soggy, but not dry out either.
You can also refrigerate this fruit berry pie for up to 5 days covered with foil.
If you choose to freeze pie, you can do so before it’s baked or after. Either way, wrap tightly with plastic wrap (or place into a zippered freezer bag if it will fit) and freeze for up to 3 months.
- Thaw a cooked and frozen pie and serve cold, or reheat it in the oven.
- If the pie is frozen and uncooked, place in preheated oven and bake as directed in the recipe.
More Fruit Pies To Try This Summer!
Peach Blueberry Pie
Equipment
Ingredients
- 2 Prepared Pie Crusts
- 4 cups fresh peaches peeled and sliced
- 3 cups fresh blueberries
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon cinnamon
- 1½ Tablespoon cold unsalted butter cut into small cubes
Instructions
- Preheat oven to 425˚F.
- Place prepared pie crust in bottom of a 9 inch pie plate.
- Combine flour, cinnamon, and sugar. Add butter and mix into flour mixture until crumbled. Add sugar, mix, and set aside.
- Toss peaches and blueberries with flour mixture.
- Pour fruit mixture into pie plate. Brush edge of pie crust with a bit of water. Place second crust over top and pinch edges together.
- Bake at 425˚F for 15 min, then reduce oven to 375˚ and continue to bake for 40-50 min.
- If crust edges become too brown, place tin foil over edges.
- Allow to rest before slicing.
Notes
- Store peach blueberry pie covered with foil at room temperature for about 2 days. Or refrigerate for up to 5 days.
- To freeze, baked or uncooked, wrap with plastic wrap and freeze for up to 3 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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