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Homemade peach blueberry pie with golden lattice crust and juicy filling on a white kitchen table, top-down view.

Peach Blueberry Pie

Sweet, juicy peaches and tart blueberries baked in a flaky golden crust – the ultimate summer pie.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling Time: 3 hours
Total Time: 4 hours 20 minutes
Servings: 8 slices
Calories: 320kcal
Cost: $12–15

Equipment

  • 1 9-inch deep dish pie pan Prefer ceramic or glass
  • 2 Large mixing bowls For fruit + dry mix
  • 1 Rolling pin For crust
  • 1 Pastry brush For egg wash
  • 1 Sharp paring knife For peaches + vents
  • 1 Measuring cups/spoons Standard set
  • 1 Kitchen scale For precise fruit weight
  • 1 Aluminum foil Protect crust edges
  • 1 Wire cooling rack Essential for cooling

Ingredients

  • 4 cups Fresh peaches peeled & sliced
  • 2 cups Blueberries fresh or frozen
  • ½ cup Granulated sugar
  • ¼ cup Brown sugar packed
  • 3 tablespoon All-purpose flour
  • 2 tablespoon Cornstarch
  • 1 teaspoon Cinnamon ground
  • ¼ teaspoon Nutmeg ground
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon juice fresh
  • ¼ teaspoon Salt
  • 2 tablespoon Butter cubed
  • 1 batch Pie crust dough top + bottom crust
  • 1 Egg beaten, for egg wash
  • 1 tablespoon Heavy cream for egg wash

Instructions

  • peel, slice, mix
  • add sugar, flour, spices
  • bottom, fill, butter, top
  • trim, crimp, vent
  • brush crust
  • 425°F, 15 min
  • 375°F, until golden
  • at least 3 hours

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 320kcal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 180mg | Fiber: 3g | Sugar: 28g | Vitamin A: 450IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1.5mg