Peach Blueberry Pie

Juicy summer peaches and sweet blueberries come together under a buttery, flaky lattice crust in this classic Peach Blueberry Pie. The filling is lightly spiced with cinnamon, brightened with fresh lemon, and thickened just enough so every slice holds together while still staying soft and jammy.

It’s the kind of pie that feels made for late summer — especially when peaches and blueberries are at their best. Serve it on its own or slightly warm with a scoop of vanilla ice cream for the ultimate summer dessert.

Why You’ll Love This Peach Blueberry Pie

• Packed with fresh fruit — every slice is loaded with juicy peaches and blueberries.
• Perfectly balanced filling — sweet, tart, lightly spiced, and not overly sugary.
• Beautiful lattice crust — it looks impressive but is completely doable at home.
• No watery pie filling — reducing the excess fruit juices helps the filling bake up thick and sliceable.
• Perfect for summer gatherings — especially when fresh peaches and blueberries are in season.

Ingredient Notes

Fresh Peaches

Fresh, ripe peaches give this pie the best flavor and texture. You’ll need about 6 cups, or approximately 900–950 grams, once peeled and sliced.

Choose peaches that are fragrant and slightly soft when gently pressed, but avoid extremely soft or overripe peaches since they release more liquid.

Blueberries

Fresh blueberries add little bursts of sweetness and beautiful color throughout the filling. There’s no need to cook them beforehand.

Granulated + Brown Sugar

Using both sugars gives the filling more depth. Granulated sugar sweetens the fruit while brown sugar adds a subtle caramel-like flavor that pairs beautifully with the peaches.

Cornstarch + Flour

Using a combination of cornstarch and flour helps the fruit juices thicken without creating a gummy filling.

Lemon Juice + Zest

Fresh lemon keeps the filling bright and balances the sweetness of the fruit. The zest adds even more fresh citrus flavor without adding extra liquid.

Cinnamon

Just a little cinnamon adds warmth without overpowering the fresh fruit.

Vanilla

Vanilla rounds out the peaches, berries, brown sugar, and cinnamon and gives the filling a bakery-style flavor.

Butter

A few small pieces of cold butter dotted over the filling before adding the lattice crust add richness as the pie bakes.

Baker’s Tips for the Best Peach Blueberry Pie

Use ripe but firm peaches. Extremely soft peaches release significantly more juice and can make the filling harder to set.

Leave the excess fruit juices behind at first. After the fruit sits with the sugar, it naturally releases liquid. Instead of pouring all of that directly into the crust, we reduce it briefly on the stove so you keep all that peach-blueberry flavor without creating a watery pie.

Keep your pie dough cold. If the dough becomes soft while assembling the lattice, place the pie or lattice strips in the refrigerator for 10–15 minutes before continuing.

Bake until the center bubbles. Bubbling around the edges isn’t enough. You want to see the filling bubbling toward the center of the pie so you know the thickeners have fully activated.

Don’t rush the cooling time. This is probably the hardest part, but it’s important. Give the pie at least 5 hours to cool so the filling can properly thicken and set before slicing.

How to Make a Lattice Pie Crust

Roll the second disk of chilled pie dough into roughly a 12-inch circle and cut it into evenly sized strips.

Arrange half of the strips vertically across the pie. Fold alternating strips back, place one strip horizontally across the center, then unfold the vertical strips over it. Repeat in the opposite direction until you’ve created the lattice.

Trim the excess dough and fold the bottom crust over the ends of the lattice strips. Crimp the edges, brush everything with egg wash, and finish with coarse sugar for a sparkly bakery-style crust.

FAQ’S

Do I have to peel the peaches?

I recommend it for this recipe. Peach skins can become slightly chewy once baked and interfere with the soft texture of the filling.

Can I use frozen peaches or blueberries?

Fresh fruit will give you the most predictable results because frozen fruit releases considerably more moisture.

If using frozen blueberries, don’t thaw them first.

Frozen peaches can be used in a pinch, but you may need additional thickener depending on how much liquid they release.

Why do you reduce the peach juices?

Peaches release a lot of liquid once mixed with sugar.

Reducing those juices for just a few minutes concentrates their flavor while removing some excess moisture. You still get all that delicious peach-blueberry syrup, but with a much better chance of getting clean slices once the pie cools.

How do I know when the pie is done?

Look for three things:

• A deeply golden-brown crust
• Bubbling filling around the edges
• Bubbling filling toward the center of the pie

The center bubbling is especially important because it tells you the cornstarch and flour have reached the temperature needed to properly thicken the filling.

Can I slice the pie while it’s warm?

Technically yes, but the filling will probably run.

For neat slices, allow the pie to cool for at least 5 hours. The filling continues thickening considerably as it cools.

Storage

Cover leftover Peach Blueberry Pie and store it at room temperature for up to 1 day.

For longer storage, refrigerate the pie for up to 4–5 days. Allow individual slices to come closer to room temperature before serving, or warm them briefly before adding a scoop of vanilla ice cream.

Freezing

The completely cooled baked pie can also be frozen.

Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 2–3 months.

Thaw overnight in the refrigerator before serving.

My Favorite Tools for Making Pie

Some of my favorite tools for making homemade pie include:

• 9-inch deep-dish pie plate
• Rolling pin
• Large mixing bowls
• Silicone spatula
• Pastry wheel or pizza cutter for lattice strips
• Pastry brush
• Digital kitchen scale
• Wire cooling rack
• Pie crust shield

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Peach Blueberry Pie

Yield: 1 9-inch deep-dish pie
Prep Time: About 45 minutes, plus chilling
Bake Time: 65–70 minutes
Cooling Time: At least 5 hours

Ingredients

Pie Crust

• Homemade Pie Crust (makes 2 crusts – 1 for the bottom and 1 for the top)

Peach Blueberry Filling

• 6 cups (about 900–950 g) peeled and sliced fresh peaches
• 1⅓ cups fresh blueberries
• ½ cup (100 g) granulated sugar
• ¼ cup (55 g) packed light brown sugar
• 3 tablespoons (23 g) cornstarch
• 2 tablespoons (25 g) all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon (14 g) unsalted butter, cold and cut into small pieces

For Finishing

• 1 large egg
• 1 tablespoon water
• Coarse sugar, for sprinkling, optional

Instructions

1. Prepare the Homemade Pie Crust according to the recipe instructions. Divide the dough into two equal disks, wrap tightly, and refresher for at least 1 hour before rolling out.
2. Peel the peaches and cut them into slices. Measure 6 cups of peaches and place them in a large mixing bowl.
3. Add the blueberries, granulated sugar, light brown sugar, cornstarch, flour, cinnamon, salt, lemon juice, lemon zest, and vanilla extract. Gently stir until the fruit is evenly coated. Place the filling in the refrigerator while you prepare the crust.
4. Position an oven rack in the lower third of the oven and preheat the oven to 425°F (218°C). Place a baking sheet on a lower rack to catch any juices that may bubble over during baking.
5. On a lightly floured surface, roll one disk of chilled pie dough into approximately a 12-inch circle. Keep the second disk refrigerated while you work.
6. Carefully transfer the dough to a 9-inch deep-dish pie plate and gently press it into the bottom and sides.
7. Using a slotted spoon, transfer the peach-blueberry filling into the prepared crust, leaving the accumulated juices behind in the bowl. Place the pie in the refrigerator while you reduce the juices.
8. Pour the reserved fruit juices into a small saucepan. Cook over low to medium-low heat, stirring frequently, for about 1–3 minutes, or until the juices have slightly reduced and thickened. Remove from the heat and allow to cool for about 5 minutes.
9. Pour the reduced juices evenly over the fruit filling and gently distribute them throughout the fruit. Dot the top with the pieces of cold butter. Return the pie to the refrigerator while you prepare the top crust.
10. Remove the second disk of dough from the refrigerator and roll it into approximately a 12-inch circle. Cut the dough into strips and arrange them over the filling in a lattice pattern.
11. Trim any excess dough around the edges. Fold the bottom crust over the ends of the lattice strips and press together to seal. Crimp or flute the edges as desired.
12. Whisk together the egg and water. Lightly brush the lattice and edges of the pie with the egg wash. Sprinkle with coarse sugar, if using.
13. Bake at 425°F (218°C) for 20 minutes.
14. Without removing the pie from the oven, reduce the temperature to 375°F (190°C). Continue baking for another 45–50 minutes, or until the crust is deeply golden brown and the fruit filling is bubbling throughout, including in the center.
15. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil or a pie crust shield.
16. Remove the pie from the oven and transfer it to a wire cooling rack.
17. Allow the pie to cool for at least 5 hours before slicing so the filling has enough time to fully thicken and set.