Peach Blueberry Pie Recipe

Homemade Peach Blueberry Pie (With a Buttery, Flaky Crust!

There’s nothing like a homemade fruit pie, and this Peach Blueberry Pie is the perfect balance of sweet, juicy peaches and fresh blueberries, all nestled inside a golden, flaky pie crust made from scratch. Whether you're baking for a summer gathering, a cozy family dinner, or just because you love pie, this recipe will give you perfect results every time—with no soggy crust!

Peach Blueberry Pie

Peach Blueberry Pie Recipe

Yield: 1 (9-inch) pie

Prep Time: 30 minutes (plus chilling time)

Bake Time: 50–60 minutes

Pie Filling

Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6-8 tablespoons ice water

For the Filling:

• 1 (15-ounce) can peaches, drained and sliced

• 1 ½ - 2 cups fresh blueberries

• ¾ cup sugar

• 2 tablespoons cornstarch

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

For Assembly:

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (optional, for topping)

Rolled Pie Dough

Instructions

1. Prepare the Pie Crust:

1. In a large bowl, whisk together the flour, salt, and sugar.

2. Add the cold cubed butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together.

4. Divide the dough in half shape into disks, wrap in plastic wrap, and chill for at least 1 hour.

2. Make the Filling:

1. In a large bowl, combine the drained peaches and fresh blueberries.

2. In a small bowl, mix sugar, cornstarch, cinnamon, and nutmeg. Sprinkle over the fruit and toss to coat.

3. Stir in lemon juice and vanilla extract. Let sit for 10 minutes to release juices.

Pie with filling

3. Assemble the Pie:

1. Preheat oven to 375°F (190°C).

2. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the dish and trim excess.

3. *Optional* Sprinkle a thin layer of cornstarch or crushed graham crackers on the bottom (this absorbs moisture and prevents sogginess).

4. Pour the fruit filling into the crust.

5. Roll out the second dough disk and place over the filling (or cut into strips for a lattice top). Seal edges and crimp.

6. Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.

7. Cut small slits in the top crust for steam to escape.

4. Bake the Pie:

1. Place the pie on a baking sheet to catch drips. Bake for 50–60 minutes, until golden brown and bubbly.

2. If the crust browns too quickly, cover it with foil.

3. Let the pie cool for at least 2 hours before slicing (this helps the filling set).

Pie Crust

Tips to Prevent a Soggy Crust

• Drain the peaches well before using to remove excess moisture.

• Sprinkle cornstarch or crushed graham crackers on the bottom crust to absorb juices.

• Chill the pie before baking to keep the crust firm.

• Bake on the lower oven rack to ensure the bottom crust cooks thoroughly.

Enjoy your homemade Peach Blueberry Pie with a scoop of vanilla ice cream! Thank me later!

Happy Baking!