Blueberry Peach Pie – Sally’s Baking Addiction

This blueberry peach pie combines two juicy summer fruits in a beautifully golden, flaky all-butter pie crust. The filling is thick and flavorful (not runny) thanks to a careful combination of cornstarch and flour, plus a quick step on the stove to reduce the excess fruit juices. This pretty pie shines during peak peach season, and with the recent recipe updates, it bakes and slices as wonderful as it tastes!

I originally published this recipe in 2014 and have since added new photos, a few more success tips, and I’ve also made a few small improvements to the filling, which are reflected in the printable recipe below.

While I always focus on pies in November during my annual Pie Week and many, many Thanksgiving pie recipes, I definitely don’t limit pie-making to the holiday baking season!

And this is one of my very favorite pies this time of year.

This Blueberry Peach Pie Is:

• A celebration of peak-season fruit
• Made completely from scratch
• Sliceable, not overly runny
• Spiced with cinnamon and allspice
• Lightly brightened with fresh lemon
• Baked in a homemade butter pie crust, but you can use your own favorite recipe or store-bought

Start With Pie Dough

You can use my all-butter pie crust, this buttery flaky pie crust (which uses a combination of shortening and butter), your own favorite recipe, or store-bought. I used my all-butter pie crust in the pictured pie.

If using either homemade recipe, make the pie dough ahead of time, because it needs to chill in the refrigerator for at least 2 hours before you can roll it out. But it keeps well in the refrigerator for up to 5 days and the freezer for up to 3 months, so make it in advance and it will save you time on the day you actually make this pie.

Like most homemade pies, this blueberry peach pie takes several hours to make; but most of that time is hands-off, as the pie is baking and cooling. It’s an exercise in patience! And I should also note that you don’t need to par-bake the crust because this pie bakes for so long.

Here’s Why This Filling Works

Let’s move on to the filling. When I first developed this recipe back in 2014, I relied solely on flour to thicken the blueberry peach filling. The flavor was spot-on, but the pie never quite set into clean, sliceable pieces. (Delicious, but not very neat.)

After 10+ years and countless pies (my favorite category of baking!), I’ve found that a combination of cornstarch and flour is ideal for this particular fruit pairing.

Here’s why:

Cornstarch is most effective at thickening high-moisture fruit fillings like berries. Flour works nicely for fruits like apples and pears because it helps bind the large pieces of fruit together, creating structure. Together, these two thickeners create a perfectly set pie that still tastes juicy.

But that’s not all:

2 More Tricks to Ensure the Filling Sets:

1. Briefly Reduce the Juices: Briefly reducing the juices—released from the fruit after mixing with sugar—makes a big difference. Just simmer the liquid for a couple minutes over low heat on the stove, then spoon it over the filling before adding the top crust. I use this same method in my cherry pie, and it helps the filling set nicely.
2. Watch for Bubbling Filling: Be sure to bake the pie until the filling is bubbling all around the edges, which is always a helpful indicator that your pie is done. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done.

Here’s everything else you need for the filling:

• Peaches: You need 5 cups of chopped peach chunks, which is typically between 800-900g. Around 6 or 7 peaches can yield this amount, depending in size.
• Blueberries: Use 1 and 1/2 cups, which is about 210g.
• Sugar: Helps draw out liquid from the fruit, so the cornstarch and flour can work together to firm up the filling.
• Cornstarch: Helps to thicken the filling.
• Flour: Adds structure and supports the cornstarch with thickening the filling.
• Cinnamon & Allspice: Both add warm spiced flavor. Feel free to skip the allspice or try replacing with ground nutmeg or ground ginger.
• Lemon Juice: Adds a fresh, bright flavor.
• Butter: Like cherry pie and my regular peach pie, dotting small cubes of butter on top of the filling helps create a richer filling.

Use Peach Chunks, Not Slices

I have found most success with peach pie when I cut the peaches into 1-inch chunks instead of slices. Because peaches are so juicy, slices bake into mush, while chunks retain more of their deliciously soft texture. I do the same for regular peach pie and peach cobbler, too.

Peeling & Cutting Peaches

• You can place the peaches in a pot of boiling water for a few seconds to loosen the skin. Use a slotted spoon to remove the peaches and place them in a bowl. The peel should easily come off. I learned this trick from Taste of Home, so read more over there!
• When I don’t use the boiling water trick, I use a peeler. I like this OXO peeler because it’s flexible and easy to hold. Make sure to rinse the peeler and your hands often because everything starts to get a little slippery from the juicy peaches.
• To easily cut peaches, use a sharp knife and, again, rinse it and your hands often so nothing slips.

And the blueberries are just the easiest fruit for a pie. No peeling, chopping, or slicing. I always appreciate that when making blueberry pie!

Reduce the Filling Juices on the Stove

After you combine the filling ingredients together, set it aside and roll out the pie dough for your pie dish. During this time, your filling is already working as the sugar pulls juices from the fruit. Normally I discard all this juice, but it’s where a lot of the thickeners end up and that’s what helps thicken the filling in the oven.

Instead, use a slotted spoon to transfer the fruit into your crust, then pour the leftover juice into a small saucepan. You’ll only have a few Tablespoons, but this juice is valuable! Reduce on the stove over low heat for about 3 minutes. It will turn into the consistency of applesauce. Cool for 5 minutes, then pour over the filling and toss gently (in your pie dough!) to combine. See below:

Top Pie Crust Options

I went with a traditional lattice pie crust here, but you can certainly try others. Here are a few suggestions:

Let’s Bake the Pie

After filling the pie and topping the pie, be sure to crimp or flute the pie crust. Brush the surface and edges with egg wash, which is 1 egg and a bit of milk. This promises a crispier crust and helps develop that signature golden sheen. Without it, the pie dough looks dull and lackluster. Sprinkle with coarse sugar, if desired.

Here are some final success tips that apply for baking the pie:

1. Start at an Initial High Temperature: 425°F (218°C) for 20 minutes, then the remainder at 375°F (190°C). The reason for the initial hot oven burst is to set the crust and encourage the thickeners, mainly cornstarch, to begin working.
2. Place a Baking Sheet on Rack Below Pie: This pie filling can drip. Place a baking sheet on the bottom oven rack to catch any bubbled-over juices. If you really want to save yourself cleanup time, line it with foil first.
3. Pie Crust Shield: After the first 20 minutes in the oven, when you lower the temperature, I recommend placing a pie crust shield on the crust’s edges to prevent it from over-browning too quickly. You can purchase a pie crust shield, but I often make one out of aluminum foil (see recipe Notes).
4. Bake for a Long Time: You want the filling to be bubbling at the surface nearly everywhere, and this takes close to 70 minutes total. The internal temperature in the test pies (easy to take with an instant-read thermometer because of the lattice top) was around 200°F (93°C) when done.
5. Cool Completely: Slicing warm will give you a soupy slice of pie. Cool for at least 5 hours at room temperature because the pie filling continues to set up as it cools.

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