Peach Blueberry Pie

published Jul 5, 2022
summer
Peach Blueberry Pie Recipe

This sweet, flaky pie is the perfect way to put fresh summer peaches and blueberries to good use.

Serves8 to 10

Makes1 (9-inch) pie

Prep1 hour 30 minutes

Cook1 hour

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Peach blueberry pie on white surface
Credit: Shilpa Uskokovic

I love fruit pies, but I’ll be honest: My go-to is almost always a cream pie. But I’ll pick this blueberry-peach situation over any cream pie, including my favorite coconut cream pie, any day. How can you not fall for this jammy blueberry filling studded with juicy floral peaches encased in a flaky crust? Who could resist?

No Soggy Bottoms Here

The most crucial aspect of any pie is the crust. Butter pie crust, also known as pâte brisée, seems so simple to make: Just mix butter, flour, some liquids, and voilá! It comes together. Then you realize it isn’t flaky, or it’s hard to roll out and falls apart, or — the worst — once it bakes, it’s soggy. So what’s the secret to a flaky and tender yet sturdy pie that doesn’t get all soggy on the bottom like a cooked lasagna sheet?

  1. Use unbleached all-purpose flour, like King Arthur or Heckers. Unbleached flours have a higher protein content, giving you a sturdier and flakier crust. Bleached flours or those with less protein like pastry flour, might give you more tender results, but also a crust that is hard to roll out, is also less flaky, and has a soggy bottom.
  2. Reach for a lot of butter, and don’t use those fancy European kinds. Good ol’ American butter with a lower fat and higher water content is what you need. That little more water in American-style butter will create more steam and with that, flakier results.
  3. I also add a couple of ingredients in my pie crust that seem unusual but give you a superior product: Baking powder for extra lift, and sour cream, which provides tenderness and deeper browning due to its acidic nature. The lactic acid also amps up the flavor of the butter in the dough, making the crust taste somehow more buttery.  
Credit: Shilpa Uskokovic

Can You Leave Skin on Peaches for Pie?

Absolutely! Slice the fruit skin-on if you don’t feel like blanching and peeling it. Peaches are so tricky to begin with. A 16-ounce bag of frozen peeled and sliced peaches also works like a charm in this recipe, if you want to give yourself a break. You are already working hard making that pie crust! While you’re in the freezer aisle, try feel free to try frozen wild blueberries, which are extra jammy. There’s no need to thaw either fruit if using frozen.

How Do You Keep a Peach Pie from Getting Watery?

My answer is a combination of good ol’ cornstarch and pectin for jams and jellies. Too much cornstarch and your pie will be firm and almost rubbery, with a drier texture. However, if you use less cornstarch and combine it with pectin, which is also a thickener, you will get a clean slice that’s jammy and luscious. For the best results, after baking your pie, let it sit for at least four hours or preferably overnight to allow the juices and starch to do their thing.

Peach Blueberry Pie Recipe

This sweet, flaky pie is the perfect way to put fresh summer peaches and blueberries to good use.

Prep time 1 hour 30 minutes

Cook time 1 hour

Makes 1 (9-inch) pie

Serves 8 to 10

Nutritional Info

Ingredients

For the dough:

  • 1/2 cup

    cold water

  • 1/2 cup

    cold full-fat sour cream

  • 2 tablespoons

    granulated sugar

  • 1/2 teaspoon

    kosher salt

  • 4 cups

    all-purpose flour, plus more for rolling

  • 1 teaspoon

    baking powder

  • 12 ounces

    (3 sticks) cold unsalted butter

For the pie filling:

  • 1 1/2 pounds

    peaches (about 5 medium)

  • 1 pound

    blueberries (about 2 cups), divided

  • 1/2 cup

    granulated sugar

  • 2 teaspoons

    powdered fruit pectin for jams and jellies

  • 1

    large lemon

  • 6 tablespoons

    cornstarch

  • 1 teaspoon

    kosher salt

For assembly:

  • Milk, for brushing

  • 1 tablespoon

    coarse sugar (optional)

  • Whipped cream or vanilla ice cream, for serving

Instructions

For the dough:

  1. Place 1/2 cup cold water, 1/2 cup cold sour cream, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt in a small bowl and whisk together with a fork or small whisk until combined. Refrigerate until ready to use.

  2. Place 4 cups all-purpose flour and 1 teaspoon baking powder in the bowl of a stand mixer and whisk to combine. Cut 3 sticks cold unsalted butter into 1/4-inch cubes and add to the flour mixture. Mix with the paddle attachment on low speed until almost all of the butter is absorbed and a few pea-size lumps remain, 2 to 3 minutes.

  3. Pour in the cold sour cream mixture. Mix on low speed until a shaggy dough forms but has not yet formed a ball, 1 to 2 minutes.

  4. Transfer onto a work surface. Use your hands to gather it together into a cohesive mass but do not knead, just gently pat and press. Divide the dough into two portions; form each one into a disk. Wrap each one in plastic wrap and refrigerate for at least 4 hours and up to 2 days.

  5. Let the disks sit at room temperature for 10 minutes. (The ideal dough temperature for rolling should be somewhere between 65 to 70°F.) Dust a work surface generously with all-purpose flour. Unwrap and place the first disk of dough on the flour, then roll into round about 14 inches wide and 1/4-inch thick. Transfer to a sheet of parchment paper and cut into 3/4-inch wide strips. Slide the dough strips, still on the parchment, onto a rimmed baking sheet and refrigerate until ready to use.

  6. Roll out the remaining disk of dough to the same dimensions at the first. Brush off any excess flour, then transfer to a standard 9-inch pie plate (not deep dish) and press it into the bottom and up the sides. Use kitchen shears to trim the dough so there is only a 1-inch overhang. Refrigerate until ready to use.

Make the filling:

  1. Bring a large pot of water to a boil. Meanwhile, using a paring knife, score a shallow “x” mark in the bottom of 1 1/2 pounds peaches, just enough to cut the skin. Place 8 ounces of the blueberries (about 1 cup), 1/2 cup granulated sugar, and 2 teaspoons powdered fruit pectin in a small saucepan and stir to combine. Place over medium heat and cook, constantly stirring, until it comes to a boil. Continue boiling, stirring often, until most of the blueberries have burst and the mixture has a jammy consistency, about 5 minutes. Transfer the mixture to a large bowl and set aside to cool.

  2. When the water is boiling, carefully add the peaches and blanch for 30 seconds, making sure to turn fruit if needed, so all sides are in contact with hot water. Transfer the peaches to a colander and rinse under cold water for 30 seconds.

  3. At this point, you should be able to easily peel the skin from the peaches, starting at the “x” mark. Any skin that isn’t coming off can be gently peeled with a knife. Discard the peels. Halve and pit the peaches. Cut each half into 4 to 6 slices (about 3 cups total).

  4. When the blueberry mixture is cool, finely grate the zest 1 large lemon (about 1 tablespoon) over it. Juice the lemon until you have 1/4 cup and add to the bowl. Add 6 tablespoons cornstarch and 1 teaspoon kosher salt and stir until combined with no visible lumps of dry cornstarch. Add the peaches and remaining 8 ounces blueberries and gently toss to combine.

Assemble and bake the pie:

  1. Transfer the fruit filling into the pie shell and arrange into an even layer.

  2. Create a lattice pattern with the pie dough strips (step-by-step photos here): Lay half the strips horizontally over the filling, using the longer strips in the middle and the shorter strips toward the edges. Space the strips evenly apart (about 3/4-inch). Fold every other strip back on itself about halfway.

  3. Lay one of the longer remaining pie strips vertically over the apples so that it lays across the unfolded horizontal strips in the center. Swap the folded and unfolded horizontal strips: Unfold the folded horizontal strips so they lay over the vertical strip, and fold the strips running under the vertical strip back over top.

  4. Lay another vertical strip of pie crust over the filling. Continue swapping the folded and unfolded horizontal strips and adding one new vertical strip each time. Continue until one half of the pie is completely latticed.

  5. Lattice the second half of the pie following the same pattern. If the strips start to soften too much while you're creating the lattice, refrigerate the pie and dough strips for about 5 minutes before continuing. Reserve the baking sheet and parchment.

  6. Roll the overhanging dough inwards toward the center of the pie. Firmly crimp the edges to seal. Brush the lattice and edges with the very thin layer of milk. Sprinkle the lattice with 1 tablespoon coarse sugar if desired. Refrigerate while you heat the oven. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  7. Place the pie on the reserved parchment and baking sheet. Bake until the crust begins to brown, about 30 minutes. Loosely cover with the pie with a sheet of aluminum foil and continue baking until the filling is bubbling, about 30 minutes more. Transfer the pie to a wire rack and let cool completely, 2 to 3 hours. Serve at room temperature or reheated with whipped cream or vanilla ice cream if desired.

Recipe Notes

Make ahead: The dough can be made into disks and refrigerated up to 2 days ahead of time, or frozen for up to 3 months. Thaw overnight in the refrigerator before using. The filling can be made up to 1 hour in advance and refrigerated; stir before using.

Storage: Leftover pie can be stored at room temperature for up to 1 day, well wrapped and refrigerated for up to 1 week, or frozen for up to 2 months. Reheat in a 350°F oven until just warmed through, about 5 minutes.