Blueberry Peach Pie

This Blueberry Peach Pie recipe features a flaky, buttery crust filled with a medley of fresh, sweet blueberries and ripe, aromatic peaches. Whether enjoyed warm with a scoop of vanilla ice cream or savored on its own, this Blueberry Peach Pie captures the essence of summer in every bite.

Ingredients and substitutions for the best Blueberry Peach Pie

• Plain flour: Is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to the type of flour to use here.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure the butter is fully coated with flour so no puddles form during baking. Unsalted was used as this is fresher than salted, however, you could absolutely replace with salted butter.
• Ice water: Ice water helps the water not soak into the flour too much. This helps the gluten form in the dough whilst giving you that flaky texture!
• Sugar: Superfine or caster sugar is best here thanks to it's fine texture that will help draw out the moisture in our produce whilst also dissolving perfectly.
• Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the streusel.
• Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work.
• Peaches: Fresh peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches. If using canned peaches, it's recommended to use less sugar. Other stone fruit would also work well in this pie whether you replace or do a mix such as plums and apricots alongside the peaches.

See recipe card for quantities.

How to bake Blueberry Peach Pie:

Step 1: Begin your pastry: Place the flour and salt into a bowl, stirring and then incorporating the cubed butter until it resembles large breadcrumbs.

Step 2: Ice water: Pour in ice water to form your dough until it holds together.

Step 3: Chill: Shape into a disc, cover and chill for 1 hour to rest.

Step 4: Roll out: On a lightly floured surface and to ¼ inch thickness and large enough to fit into your pie dish.

Step 5: Press and shape: Press the dough into your pie dish, trim the edges and shape the edges to your preference.

Step 6: Chill and bake: Chill the dough and pierce. Parbake with rice or baking beans before removing and baking until golden.

Step 7: Filling: Stir the blueberries, peach, sugar, cornflour and vanilla extract to coat evenly. Spoon into your parbaked pie crust.

Step 8: Streusel: Toss oats, flour, sugar and butter into a bowl and combine until clumpy and holding together and toss over the fruit filling evenly.

Step 9: Bake: Until bubbling and golden, covering with aluminum foil, if the top is browning too much before cooling completely and refrigerating for at least 3 hours.

Step 10: Slice and serve: Ideally with a scoop of ice cream or pouring cream and dig in!

FAQ's for the best Blueberry Peach Pie

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Blueberry Peach Pie

Sylvie Taylor

This Blueberry Peach Pie recipe features a flaky, buttery crust filled with a medley of fresh, sweet blueberries and ripe, juicy peaches with a streusel topping. This is best served with a scoop or two of vanilla ice cream or cream.

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Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Cooling and chill time 3 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Dessert

Servings 10

Calories 315 kcal

Ingredients

  

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Pastry

• 150 grams / 1 ¼ cups plain flour
• ¼ teaspoon sea or kosher salt
• 110 grams / 3.88 ounces butter chilled and cubed
• 62 milliliters / ¼ cup ice water

Filling

• 300 grams / 10.5 ounces blueberries
• 600 grams / 1.3 pounds peaches peeled, pitted and sliced
• 100 grams / ½ cup superfine/caster sugar
• 30 grams / ¼ cup cornflour
• 1 teaspoon vanilla extract

Streusel topping

• 45 grams / ½ cup rolled oats
• 40 grams / ¼ cup plain flour
• 60 grams / ⅓ cup superfine/caster sugar
• 35 grams / 2 ½ tablespoons butter softened

Instructions

 

Pastry

• Place the flour and salt into a bowl and stir to combine.
• Add the cubed butter and toss through the flour to coat completely in flour.
• Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
• Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
• Press firmly into a disc, wrap and refrigerate for 1 hour.
• Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
• Flipping the dough and adding a small sprinkle of flour, where necessary.
• Roll the dough around your rolling pin and place into your 18 cm or 7 inch pie dish.
• Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
• Return the dough to the fridge for 20 minutes to chill.
• Preheat the oven to 220C/425F.
• Remove the chilled pastry and pierce with a fork all over. Lay greaseproof paper to cover the entire pastry.
• Fill with baking beans or rice right up to the edges of your crust.
• Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
• Remove and allow to cool completely.
• Lower the oven to 180ºC/350F.

Filling

• Meanwhile, place the peaches, blueberries, sugar, cornflour and vanilla extract into a bowl and stir to coat evenly with the mixture. Set aside.

Streusel topping

• Place the oats, flour, sugar and butter into a bowl and combine with your hands until the mixture is clumpy and holding together. Set aside.

Assembly

• Spoon the fruit mixture into the pie crust nice and evenly.
• Toss the streusel over the top evenly.
• Place in the oven and bake for 45 minutes until bubbling and golden, covering with aluminum foil, if the top is browning too much.
• Remove and allow to cool completely before refrigerating for at least 3 hours.
• Slice and serve with a scoop of ice cream or pouring cream.
• Dig in!

Notes

• Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work.
• Peaches: Fresh peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches. If using canned peaches, it's recommended to use less sugar. Other stone fruit would also work well in this pie whether you replace or do a mix such as plums and apricots alongside the peaches.
• UK Flour: Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK, so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
• Pie dish: The pie dish used here is 18 cm or 7 inch which is around average, though a substitute would be a deep tart tin.
• Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.

Recipe by Roamingtaste

Nutrition

Calories: 315kcal

Keyword berry baking, eggless, stone fruit

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