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This delectable 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.

The best part is how rustic this pie is thanks to it's easy streusel topping that sinks into the juicy produce as it bakes. This is easy to make (you don't need to make the pastry if you don't want to) and even easier to savor.

Why you'll love this

Perfect Summer Combination

This Blueberry Peach Pie recipe brings together the best of both worlds - the sweet and tangy flavors of blueberries and the juicy, aromatic essence of peaches. This delightful combination of fruits creates a harmonious blend that captures the essence of summer in every bite.

Flaky and Buttery Crust

This recipe features a homemade flaky and buttery crust serves as the perfect base for the luscious fruit filling. With its golden and crispy texture, the crust adds a delightful contrast to the soft and juicy blueberries and peaches.

Bursting with Freshness

By using fresh blueberries and ripe peaches, this pie is bursting with vibrant flavors and natural sweetness. Each bite offers a burst of fruity goodness, making it a refreshing and satisfying dessert that showcases the best of seasonal produce.

Ingredients and substitutions for the best Blueberry Peach Pie

Plain flour: This 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 a 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 that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
Ice water: Ice water helps the water not soak into the flour too much which 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, but would recommend using less sugar. If you want to use other stone fruit here, plums and apricots would work well alongside the peaches.

See recipe card for quantities.

How to bake Blueberry Peach Pie:

For the 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 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.

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

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.

For the 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.

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!

Equipment needed to make this

Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.

Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.

Fork: To pierce holes in your pastry before baking, you'll want to have a fork handy!

Greaseproof paper: To line your pastry before filling with baking beans.

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.

Mixing bowl: A medium mixing bowl is needed for the homemade pastry and filling.

FAQ's for the best Blueberry Peach Pie

What type of flour is best for pie in the UK?

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.

Can I substitute storebought pastry for homemade pie pastry?

You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.

Blueberry Peach Pie

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Author: Sylvie Taylor
Prep Time: 1 hour 15 minutes
Cook Time: 50 minutes
Total Time: 2 hours 5 minutes
Yield: Serves 10
Category: Pies & Tarts

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Description

This delectable Blueberry Peach Pie recipe features a flaky, buttery crust filled with a medley of fresh, sweet blueberries and ripe, aromatic peaches. Serve this with a scoop or two of vanilla ice cream or cream.

Ingredients

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 / ? cup superfine/caster sugar
35 grams / 2 ½ tablespoons butter, softened

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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 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.

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!