This blueberry peach pie combines juicy summer fruit, a buttery crust, and a sweet-tart filling for a dessert that’s easy to make and impossible to resist.

a slice of blueberry peach pie with a fork on the side

Originally published on OurZestyLife

Juicy Blueberry Peach Pie

With a golden, flaky crust and a fruity filling that bubbles with flavor, every slice tastes fresh and delicious.
Using the premade pie crust makes this pie quick and easy to prepare, all without sacrificing flavor.
This sweet and slightly tart fruit filling is hard to resist. It is perfect for family dinners, BBQs, or holiday treats.

pre made pie crust, cinnamon, water, peaches, butter, sugar, blueberries, flour, and cornstarch on a wooden board to make blueberry peach pie

Berry Best Ingredients

Fruit: Summer is the perfect time to pick fresh blueberries and peaches. Peel, pit, and slice the peaches for the best texture. Using frozen fruit is the best way to enjoy this pie year round!
Sauce: Combine sugar, flour or cornstarch, cinnamon, and butter with the fruit. This mixture creates a thick, rich sauce that binds the berries and peaches together with perfect sweetness.
Pie Crust: Store-bought crusts, frozen or refrigerated, offer the most wonderful convenience! Homemade crusts work just as well, giving a flaky, buttery base to hold the juicy fruit filling.

Possibilities To Try

Customize the pie crust to suit your style! Slice the top crust to create a lattice pattern, add a crumb topping, or stick with a traditional full crust.
For a gluten-free option, swap the flour for cornstarch in the filling and use a gluten-free crust.
Add a dash of vanilla, lemon, or almond extract for a unique flavor twist.
Mini pies baked in muffin tins make fun, handheld desserts for any occasion.

process to make blueberry peach pie where the peaches and blueberries are mixed with sugar, and the flour mixture is on the side

How to Make Fruit Pie

Place your prepared pie crust in a pie plate.
Mix flour (or cornstarch), cinnamon, sugar, and butter until crumbly.
Toss the peaches and blueberries with the mixture and pour into the crust.
Cover with the second crust and pinch the edges to seal.
Bake (as directed below) until golden and bubbly.

assembled blueberry peach pie before the crust was placed on top

assembled blueberry peach pie before it has been baked

Blueberry Peach Pie Pointers

Use firm, ripe peaches for the best flavor and texture.
If using frozen fruit, be sure to thaw and drain it to avoid extra liquid in the filling.
Bake the pie on a sheet pan to catch any juices that might bubble over. And a bubbling pie, is a delicious pie!
Allow the pie to cool before slicing so the filling can set.
Top with vanilla ice cream or whipped cream for an extra indulgence.

a slice of blueberry peach pie on a plate topped with vanilla ice cream

Savvy Storage

At Room Temperature: Cover your pie with foil and enjoy within 2 days.
In The Refrigerator: Keep the pie covered with plastic wrap or foil for up to 5 days.
In The Freezer: Wrap tightly using foil, then plastic wrap, for up to 3 months.
Reheat baked pies in the oven before serving, or bake from frozen if uncooked.

blueberry peach pie topped with vanilla ice cream, with a bite out of it

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Blueberry Peach Pie

Donnalea

Servings

Prep 40

Cook 40

Cool 1

Total 2 20

Print Pin

Make this easy blueberry and peach pie for a delicious fruit dessert that is perfect any time of year.

Equipment

pie dish 9 inch
medium

Ingredients

2 Prepared Pie Crusts
4 cups fresh peaches peeled and sliced
3 cups fresh blueberries
¾ cup granulated sugar
⅓ cup all-purpose flour
1 Tablespoon cornstarch
½ teaspoon cinnamon
1½ Tablespoon unsalted butter cold and cut into small cubes

Instructions

Preheat oven to 425˚F.
Place prepared pie crust in bottom of a 9 inch pie plate.
In a medium bowl, combine flour, cinnamon, sugar, and butter until crumbled. Add sugar and set aside.
Toss peaches and blueberries with flour mixture, then fold onto prepared pie crust.
Brush edge of pie crust with a bit of water. Place second pie crust over top of fruit. Pinch edges together.
Bake at 425˚F for 15 min, then reduce oven to 375˚ and continue to bake for 40-50 min.
If crust edges become too brown, place tin foil over edges.

Nutrition

Calories: 376kcalCarbohydrates: 61gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 6mgSodium: 188mgPotassium: 186mgFiber: 4gSugar: 31gVitamin A: 347IUVitamin C: 9mgCalcium: 17mgIron: 2mg

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