Peach Blueberry Pie Recipe
This irresistible peach blueberry pie is the ultimate summer dessert, with sweet peaches, tart blueberries, and a golden flaky crust. Packed with expert techniques like fruit maceration and a lattice top, it’s everything a homemade pie should be—juicy, crisp, and absolutely stunning.
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Servings: 8 slices
Calories: 385kcal
Cost: $12
Equipment
- 1 9-inch pie pan Deep-dish recommended
- 1 Pastry blender For cutting butter into flour
- 1 Rolling pin With guides for even crust
- 1 Bench scraper For handling pie dough
- 1 Fine-mesh strainer Optional, for flour dusting
- 1 set Pie weights Or dried beans for blind baking
- 2 Mixing bowls Large, for fruit and dough
Ingredients
For the Pie Crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter Cold, cubed
- 6–8 tablespoon ice water Add gradually
For the Filling
- 6 peaches Large, peeled and sliced
- 2 cups blueberries Fresh
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- 2 tablespoon tapioca starch
- 1 tablespoon lemon juice Fresh
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoon butter Cold, cubed
For Assembly
- 1 egg Beaten (for egg wash)
- 2 tablespoon coarse sugar For sprinkling on top
Instructions
- Make crust
- Chill dough
- Mix filling
- Pre-bake crust
- Assemble pie
- Egg wash & sugar
- Bake pie
- Cool completely
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 170g | Calories: 385kcal | Carbohydrates: 55g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.8g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 210mg | Potassium: 210mg | Fiber: 3g | Sugar: 25g | Vitamin A: 950IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1.9mg