Blueberry Peach Pie – Flaky Golden Double Crust Dessert

Imagine slicing through a golden, shatteringly flaky butter pastry into a bubbling, jammy filling overflowing with sweet summer peaches, plump blueberries, aromatic cinnamon, and bright lemon juice. This bakery-style Blueberry Peach Pie combines the absolute best fruit flavors of sunny orchard harvests into one unforgettable double-crust centerpiece. If you are searching for a foolproof, family-friendly holiday showpiece that slices into clean, gorgeous wedges without runny fruit juices or a soggy bottom crust, you have found the dream recipe. It is sweet, fragrant, buttery, and remarkably simple to bake. Let’s head straight down to see how quickly this sweet summer pie comes together today!

Why You’ll Love This Recipe

• Luscious Summer Fruit Pairing: Juicy diced peaches and sweet blueberries blend into a thick, jammy filling bursting with natural sweetness.
• Flaky All-Butter Pastry Crust: Layers of golden butter pastry create a crisp, flaky bottom crust and a gorgeous, decorative top crust.
• Warm Spiced Bakery Aromas: Sweet ground cinnamon, aromatic allspice, and fresh lemon juice enhance the deep orchard fruit notes.
• Clean, Sliceable Wedges: Combining all-purpose flour and cornstarch binds active fruit juices into a silky, non-runny filling.
• Perfect for Holiday Celebrations: Slices effortlessly for Fourth of July picnics, Labor Day gatherings, Thanksgiving spreads, and summer Sunday dinners.

Ingredients

• 1 All-Butter Pie Crust (recipe makes 2 crusts, 1 for bottom and 1 for top)
• 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
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust

How To Make Blueberry Peach Pie Step by Step

1. Prep Oven and Fit Bottom Crust

Preheat your baking oven to 400°F (200°C), roll out bottom crust from 1 All-Butter Pie Crust (recipe makes 2 crusts, 1 for bottom and 1 for top), fit into a 9-inch pie plate, and chill in the refrigerator.

2. Toss Sweet Orchard Fruit Filling

In a large mixing bowl, gently toss 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, and 1 Tablespoon (15ml) fresh lemon juice until thoroughly coated.

3. Fill Crust and Dot with Butter

Spoon the fruit filling into the chilled bottom pie crust, mound fruit gently toward the center, and evenly dot the top with 1 Tablespoon (14g) cold unsalted butter, cut into small cubes.

4. Top, Crimp, and Vent

Roll out top crust over the filling (or weave a lattice), trim and crimp edges to seal, cut 4 to 5 steam slits, brush with egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk, and add optional: coarse sugar for sprinkling on crust.

5. Initial High-Heat Bake

Place the pie on a rimmed baking sheet lined with foil and bake at 400°F for 25 minutes to set the bottom pastry and prevent sogginess.

6. Reduce Heat, Finish Bake, and Cool

Reduce oven temperature to 375°F (190°C), bake for an additional 35 to 45 minutes until juices bubble thickly through vents, and cool on a wire rack for at least 4 hours before slicing.

Tips For The Best Blueberry Peach Pie

• Combine Flour and Cornstarch: Peaches release heavy moisture during baking; pairing cornstarch with flour creates a clear, sturdy fruit gel that holds its shape cleanly.
• Dot with Cold Cubed Butter: Adding small cubes of cold butter over the fruit before sealing adds rich dairy gloss and balances the natural fruit acidity.
• Bake on a Preheated Rimmed Sheet: Placing your pie pan on a hot, foil-lined baking sheet transfers instant direct heat to crisp the bottom crust while catching any bubbling juices.
• Vent the Top Crust Well: If making a solid top crust, cut several generous steam vents to allow moisture to evaporate so the crust stays shatteringly crisp.
• Cool for Four Full Hours: Give the baked pie 4 full hours to cool completely to room temperature; this allows the fruit starches to firm up for mess-free slices.

Variations

• Golden Peach Blueberry Crumble Pie Style: Swap the top pastry crust for a cinnamon-spiced brown sugar streusel to create a Peach Blueberry Crumble Pie.
• Nostalgic Peach Berry Pie Presentation: Highlight the sweet contrast of stone fruit and berries with a classic Peach Berry Pie.
• Zesty Blueberry Nectarine Pie Filling Method: Substitute firm peeled nectarines using this exact Blueberry Nectarine Pie Filling ratio.
• Party-Size Blueberry Peach Slab Pie Feature: Double the fruit and crust measurements into a sheet pan when baking a crowd-pleasing Blueberry Peach Slab Pie.

Storage Instructions

• Fridge: Keep leftover pie loosely covered with foil or stored inside an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze fully baked, cooled whole pie or individual sliced wedges wrapped tightly in plastic wrap and aluminum foil for up to 3 months; thaw overnight in the fridge.
• Reheat: Warm individual slices in a 350°F oven for 10 minutes to re-crisp the buttery flaky crust and warm the fruit filling.

Serving and Pairing Ideas

• Serve room-temperature pie slices topped with a large scoop of rich vanilla bean ice cream, dairy whipped cream, or a drizzle of sweet caramel sauce.
• Pair your sweet afternoon dessert with a hot mug of decaf black coffee, a warm espresso, or herbal chamomile tea.
• Serve alongside a cold glass of whole dairy milk, creamy oat milk, or a tall glass of sparkling iced peach tea.

Frequently Asked Questions

Can I use frozen peaches and blueberries?

Yes, you can use frozen fruit! Do not thaw the peaches or blueberries before tossing with the sugar, flour, cornstarch, lemon juice, and spices. Simply add 10 to 15 extra minutes to the final baking time to ensure the filling bubbles thickly.

Why is my fruit pie filling runny after slicing?

A runny filling happens if the pie was not baked long enough to activate the cornstarch thickener (the fruit juices must actively bubble through the crust vents) or if the pie was cut while still warm. Cooling for 4 hours ensures the filling sets firmly.

How do I prevent the pie crust edges from overbrowning?

Check your pie around the 35 to 40-minute mark. If the crimped edges are getting dark golden brown before the center juices bubble, loosely wrap a ring of aluminum foil or a silicone pie shield around the outer crust.

Do I have to peel the peaches?

Peeling the peaches is strongly recommended for the best texture. Peach skins can become tough and separate from the fruit flesh during baking, resulting in chewy pieces throughout an otherwise silky, tender filling.

Ready to Make It?

There is truly nothing quite like slicing into a freshly baked, double-crust peach and blueberry pie and admiring that gorgeous, jewel-toned filling bubbling beneath a golden, sugary butter crust. This simple recipe transforms humble kitchen pantry staples—flaky butter crust, fresh peaches, sweet blueberries, sugar, cornstarch, flour, cinnamon, allspice, fresh lemon juice, butter, and egg wash—into an unforgettable bakery masterpiece that your whole family will love sharing. We hope you have an absolutely wonderful time making this sweet summer fruit pie in your kitchen this week! Go ahead and save this recipe to your favorite summer baking, holiday pie, and easy fruit dessert boards on Pinterest so it is always ready for your next cozy gathering.

More Easy Dessert Recipes You’ll Love

• Strawberry Ice Cream – Creamy Frozen Dessert.
• Peach French Toast Bake – Sweet Breakfast Casserole.
• Homemade Vanilla Ice Cream – Classic Dessert Base.
• Pistachio Lush – No-Bake Creamy Dessert.

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