Blueberry Peach Pie Recipe

1. Introduction to the Recipe

Few things capture the essence of summer quite like a homemade Blueberry Peach Pie. It’s the kind of dessert that blends juicy, sun-ripened fruit with buttery, flaky crust in a way that feels both nostalgic and indulgent. Sweet peaches meet tart blueberries in a warm spiced filling, wrapped in an all-butter pie crust that bakes up golden and crisp.

This recipe doesn’t rely on shortcuts. Fresh fruit, a little lemon juice to brighten the flavors, and a simple blend of cinnamon and allspice round out the filling. A touch of flour and cornstarch help thicken the juices just enough to slice cleanly—no soupy mess here. Finish it all off with an egg wash and a sprinkle of coarse sugar, and you’ve got a pie that not only tastes incredible but looks bakery-worthy.

This is the pie you bring to summer cookouts, serve at family dinners, or sneak a slice of for breakfast the next day. Want to get your crust just right? Check out this pie crust tutorial or tips on fruit pie filling consistency to take your baking up a notch.

Whether you serve it warm with a scoop of vanilla ice cream or chilled straight from the fridge, Blueberry Peach Pie is summer in a slice.

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2. Basic Recipe: Ingredients and Instructions

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3. Advanced Techniques For Blueberry Peach Pie

Preventing a Soggy Bottom Crust

To keep your bottom crust crisp, blind bake it for 10 minutes at 375°F before adding the filling. You can also brush the inside with a thin layer of egg white to create a barrier that keeps juices from soaking in.

Choosing the Right Fruit Combination

Use firm, ripe peaches that aren’t overly juicy, and stick to fresh blueberries when possible. Overripe fruit releases too much liquid and can make your pie runny. If using frozen, thaw and drain very well.

Perfecting the Lattice Top

Lattice topping allows steam to escape and looks stunning. Use a pastry wheel for clean strips and chill the top crust before weaving—it helps avoid tearing or stretching.

Flavor Enhancers

Add a splash of vanilla extract or a pinch of ground ginger to the fruit mix for a richer flavor profile. For a boozy twist, stir in a tablespoon of bourbon with the fruit.

Golden-Brown Finish Every Time

Use an egg wash with milk or cream and don’t skip the coarse sugar sprinkle—it gives a glossy finish and adds subtle crunch to the crust.

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4. Storage, Shelf Life, and Maintenance Tips

Room Temperature Storage

Keep the pie loosely covered at room temperature for up to 2 days. If your kitchen is warm, move it to the fridge sooner to prevent spoilage.

Refrigeration Tips

After 2 days, store leftovers in the fridge tightly wrapped or in an airtight container. It will last another 3–4 days and can be eaten cold or rewarmed.

Freezing the Whole Pie

Wrap the fully baked, cooled pie tightly in foil and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge, then warm in a 300°F oven for 15–20 minutes.

Freezing Unbaked Pie

Assemble the pie completely, freeze until solid, then wrap tightly. Bake from frozen at 425°F for 20 minutes, then reduce to 375°F and continue until cooked through—usually about 60–75 minutes total.

Reheating Individual Slices

Place slices on a baking sheet and warm in a 325°F oven for 8–10 minutes. Avoid microwaving if you want to preserve the crust texture.

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5. Dietary Adaptations and Substitutions

Gluten-Free Option

Use a 1:1 gluten-free flour blend in your crust recipe and ensure all other ingredients are certified gluten-free. The fruit filling remains naturally gluten-free.

Vegan Version

Use a vegan butter substitute for the crust and skip the egg wash—use plant-based milk or maple syrup for brushing. Ensure your sugar is vegan-certified.

Reduced Sugar Option

Cut the sugar in the filling to 1/2 cup or use coconut sugar for a less refined option. You can also add a bit more lemon juice to balance sweetness.

Nut-Free Crust Variation

If you usually add almond flour or nutmeg to your crust for flavor, skip it to make the pie fully nut-free. Stick with classic all-butter pastry.

Low-FODMAP Adjustments

Substitute peaches with unripe bananas or kiwi (in moderation), and use maple syrup instead of sugar if tolerated. Avoid adding high-FODMAP thickeners like inulin.

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6. FAQs About the Recipe

Can I use canned peaches or blueberries?

Yes, but drain them thoroughly and pat dry. Canned fruit is softer, so expect a softer texture and potentially more liquid—adjust cornstarch slightly.

What’s the best way to peel peaches quickly?

Blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily.

Why is my pie runny after cooling?

It likely needed more thickener or more time to cool. Cornstarch and flour need time to gel—let your pie rest at least 3 hours after baking.

Can I make the pie crust in advance?

Yes, the crust can be made up to 3 days ahead and kept refrigerated, or frozen for up to 3 months. Just thaw overnight in the fridge before rolling out.

What if my crust browns too fast?

Tent the pie with foil or use a pie shield once the edges are golden. This prevents burning while the rest of the pie finishes baking.

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7. Conclusion & Final Thoughts

Blueberry Peach Pie is the kind of dessert that brings people together—whether it’s the smell wafting from the oven or the satisfaction of slicing into a perfectly set filling. It’s sweet but balanced, rustic but elegant, and totally worthy of your summer baking lineup.

This recipe highlights the best seasonal produce in a way that’s both simple and sophisticated. It honors traditional pie-making while giving you room to play—lattice tops, flavored crusts, or extra spice. With just a few key techniques and a bit of patience, you’ll end up with a dessert that’s as beautiful as it is delicious.

Serve it warm with a scoop of vanilla ice cream, or chilled on a hot day with a glass of iced tea. Either way, this pie will have people asking for seconds—and the recipe.

It’s everything you love about summer, wrapped in golden crust.