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Home » Pies & Tarts

Peach Blueberry Pie

Published: Jun 17, 2025 by Jenn ·This post may contain affiliate links ·

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Blueberry Peach Pie with lattice pie crust.

Peach Blueberry Pie is the perfect late summer dessert. Buttery crust filled with juicy fresh blueberries and peaches with hints of lemon, vanilla, and spice served warm with a scoop of ice cream.

Three slices of peach and blueberry pie with one in a pie dish and twoon plates.

🌿 Ingredients You Need & Why

  • All Butter Pie Crust - Homemade pie crust is the secret to a delicious summer fruit pie. Flaky buttery layers hold in the warm peach and blueberry filling, while also creating a beautiful top lattice crust.
  • Yellow Peaches - Fresh just ripened yellow peaches bring the best flavor to this pie. Frozen will work too.
  • Blueberries - These little berries add a bright, tangy contrast to the peaches. They hold their shape when baked and bring just enough acidity to balance out the sweetness.
  • Granulated Sugar - Sweetens the fruit and brings out all those natural juices.
  • Cornstarch and Flour -  Peaches release lots of juice when they bake with sugar. Cornstarch mixed with flour absorbs this excess liquid and works to thicken the filling.

How to Lattice a Pie Crust

Here are step-by-step images showing how to make make a lattice pie crust topping design. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions.

Overhead view of a pie crust in a pan filled with sliced peaches and blueberries.

Layer pie pan with the bottom crust and add the fruit filling. Trim the excess dough, so only a little hangs over the edge of the pan.

Overhead view of an unbaked pie with strips of lattice pie dough in different thicknesses acros the top.

Cut the second half of dough into strips using a sharp knife or pastry cutter. Typically ½ to 1 inch wide, depending on the look you want.

Overhead view of an unbaked pie with strips of lattice pie dough in different thicknesses accross the top. Some of the strips are pulled back to show the filling.

Place half the strips across the top of your filled pie, spaced evenly. These will all go in the same direction (horizontal or vertical). Gently fold back every other strip halfway, then lay a new strip of dough perpendicular to them.

Overhead view of an unbaked pie with strips of lattice pie dough in different thicknesses across the top. With a second layer partially weaved through.

Unfold the strips back over the new piece, then fold back the opposite strips and lay down another perpendicular one. Continue this over-under weave until the pie is covered.

Overhead view of an unbaked pie with strips of lattice pie dough in different thicknesses across the top. With a second layer partially weaved through.

Carefully space the dough trips to leave small open slits for steam to escape from th epie filling.

Overhead view of an unbaked pie with strips of lattice pie dough in different thicknesses across the top. The top of the dough is covered in an egg wash and sugar.

Trim the ends of the lattice strips so they line up with the edge of the pie. Press them gently into the bottom crust to seal. You can crimp the edges with a fork or tuck and flute them for a finished look.

Recipe Tips


Weigh Your Ingredients:
My recipes are all tested by weighing ingredient in grams to be the most accurate. By using a kitchen scale, your recipe will turn out as close to the written recipe as possible. This is the kitchen scale I use everyday.

Don't skip the cornstarch and flour for thickening the fruit syrup.

Serve warm with ice cream or whipped cream. My recipes for Salted Honey Ice Cream and Peach Ice Cream would pair perfectly with this peach and blueberry filled pie.

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Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

Stay in touch with me through social media @ Instagram, Pinterest, and email newsletter to get all the new recipes!

Overhead image of a baked pie with a lattice crust in a metal pie pan with a slice missing.
Jenn Davis

Peach Blueberry Pie

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Peach Blueberry Pie is the perfect late summer dessert. Buttery crust filled with fresh blueberries and peaches, seasoned with cinnamon and nutmeg.
Print Recipe Pin Recipe Ingredient Tips
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients

Homemade Pie Crust
Filling
  • 680 grams (4 cups) yellow peach slices, peeled and pit removed
  • 25 grams (1 ½ cups) fresh blueberries
  • 150 grams (¾ cup) granulated sugar
  • 28 grams (¼ cup) cornstarch
  • 2 tablespoons all purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon pure vanilla extract
Egg Wash
  • 1 large egg, beaten with a fork
  • 1 tablespoon water
Cinnamon Sugar Sprinkle
  • 50 grams (¼ cup) coarse sugar
Prevent your screen from going dark

Method
 

Make Ahead
  1. Make my double Homemade Pie Crust Recipe, divide and shape the dough into two discs. Wrap tightly with plastic wrap and refrigerate for an hour to rest before rolling out and making the pie.
Make the Fruit Filling
  1. In a large mixing bowl, combine the peaches, blueberries, and granulated sugar.
    680 grams (4 cups) yellow peach slices
    25 grams (1 ½ cups) fresh blueberries
    150 grams (¾ cup) granulated sugar
  2. Give the fruit 30 minutes to an hour at room temperature so it has time to soften and release those natural juices into the bowl. Strain the juices into a small saucepan and return the fruit to the mixing bowl.
  3. Stir in the cornstarch and flour, the simmer the juices over medium-high heat for about 3-4 minutes, or until they’ve thickened slightly and look syrupy. Set aside to cool.
    28 grams (¼ cup) cornstarch
    2 tablespoons all purpose flour
  4. Once cooled, stir in the lemon juice, cinnamon, salt, vanilla, then pour over the fruit. Gently toss everything together until the cherries are evenly coated. Set aside.
    ½ teaspoon ground cinnamon
    ¼ teaspoon ground nutmeg
    1 tablespoon fresh lemon juice
    ½ teaspoon pure vanilla extract
Assemble the Pie
  1. Remove pie dough disc from the fridge for the bottom crust.
  2. On a lightly floured surface roll out one pie crust to ⅛-inch thickness.
  3. Transfer to a pie pan. Gently press the dough into the edges of the pan, allowing any excess to hang over the sides.
  4. Trim extra dough, leaving a half inch flap hanging over rim of pie pan. Refrigerate for 10 minutes.
  5. Spoon filling into the cold bottom crust and place pie in the fridge while you prep the top crust.
Lattice Top Crust
  1. Roll out your second disc of pie dough into a large circle, about ⅛-inch thick. Use a sharp knife, pizza cutter, or pastry wheel to cut it into even strips, typically ½ to 1 inch wide, depending on the look you want.
  2. Place half the strips across the top of your filled pie, spaced evenly. These will all go in the same direction (horizontal or vertical).
  3. Gently fold back every other strip halfway, then lay a new strip of dough perpendicular to them across the center.
  4. Unfold the strips back over the new piece, then fold back the opposite strips and lay down another perpendicular one. Continue this over-under weave until the pie is covered.
  5. Trim the ends of the lattice strips so they line up with the edge of the pie. Press them gently into the bottom crust to seal. You can crimp the edges with a fork or tuck and flute them for a finished look.
  6. Prepare the egg wash by stirring the egg with 1 tablespoon of water with a fork.
    1 large egg
    1 tablespoon water
  7. Brush the lattice with an even coating of the egg wash, then sprinkle with the coarse sugar.
    50 grams (¼ cup) coarse sugar
Chill the Pie
  1. Pop the pie in the fridge or freezer for 15–20 minutes to firm up the crust before baking. This helps hold the shape and prevents shrinking.
Bake Pie
  1. Preheat oven to 400℉ (200℃). Place the pie pan on a metal rimmed cookie sheet and set on the next to lowest rack in the oven. This will ensure the bottom crust cooks through without getting soggy.
  2. Bake for 25 minutes, reduce heat to 375℉ (190℃) and bake an additional 40-45 minutes until the crust is golden brown and pie filling is bubbling. If the edges of the pie start to brown too much cover with aluminum foil.
  3. Place pie on a wire rack to cool completely and let the filling set before slicing.

Notes

Leftovers:
Wrapped cooled baked pie in foil for up to 1 day at room temperature, or store covered in the fridge for up to 5 days. To reheat, bake at 325°F for 5 to 10 minutes or in the microwave.
 

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Comments

  1. LoveCompassionateLee

    September 01, 2018 at 8:21 pm

    5 stars
    This pie looks incredible! I wish I had a slice of it right now. Thanks for sharing the recipe and congratulations on your Saveur nomination!

    Happy Saturday
    http://www.lovecompassionatelee.com/thinkoutloud/rebounding-after-a-mistake

    Reply
    • Jenn

      September 04, 2018 at 7:59 am

      Aww thank you so much!!!

      Reply
  2. Patricia

    October 18, 2018 at 5:02 pm

    Where is your pie pan from? 🙂

    Reply
    • Jenn

      October 19, 2018 at 6:45 am

      Hi Patricia!! Found this at an antique store:)

      Reply
  3. Farren

    May 14, 2019 at 8:34 am

    5 stars
    Amazing recipe on the list to try!!

    Reply
    • Jenn

      July 10, 2019 at 8:34 am

      thanks its so so good!!!

      Reply

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