Description
Classic Blueberry Peach Pie with flaky butter crust, sweet-spiced filling, and fresh fruit. A beautiful, crowd-pleasing summer dessert.
Ingredients
Scale
Pie Crust
- All-butter pie crust (recipe makes 2 crusts—one for bottom, one for top)
Fruit Filling
- 6 cups (around 950g) peeled chopped peaches, cut into 1-inch chunks
- 1 and 1/2 cups (210g) fresh blueberries
- 3/4 cup (150g) granulated sugar
- 3 Tablespoons (23g) cornstarch
- 2 Tablespoons (25g) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 Tablespoon (15ml) fresh lemon juice
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
For the Crust
- 1 large egg beaten with 1 Tablespoon (15ml) milk (egg wash)
- Optional: coarse sugar for sprinkling on crust
Instructions
- Prepare the crust: Make a double batch of your favorite all-butter pie crust and divide in half. Chill for at least 2 hours before using.
- Make the filling: In a large bowl, toss peaches and blueberries with sugar, cornstarch, flour, cinnamon, allspice, and lemon juice. Let sit for 10 minutes to draw out the juices.
- Preheat oven to 400°F (204°C). Place a baking sheet on the lower rack to catch any drips.
- Assemble the pie: Roll out one disc of pie dough and fit into a 9-inch pie dish. Spoon the fruit filling evenly into the crust and dot with butter cubes.
- Top crust: Roll out second disc of dough and place over the filling. Trim, fold, and crimp the edges. Cut slits in the top or create a lattice if desired.
- Brush and chill: Brush crust with egg wash and sprinkle with coarse sugar. Chill assembled pie in fridge for 15–20 minutes before baking.
- Bake: Bake on the lower rack for 20 minutes at 400°F, then reduce oven temperature to 375°F (190°C) and continue baking for 35–40 minutes until crust is golden and filling is bubbling.
- Cool: Allow pie to cool at room temperature for at least 3 hours before slicing to allow the filling to set.
Notes
Use ripe but firm peaches for best texture.
Frozen fruit can be used but should be thawed and well-drained.
To avoid a soggy bottom, brush the bottom crust lightly with egg white before filling.
Add a scoop of vanilla or cinnamon ice cream when serving.