Peach Blueberry Pie
Nothing says summer like this old fashioned Peach Blueberry Pie! The simple ingredients let the fruit shine through, and the crust is perfectly flaky.
August is my favorite month to live in the Midwest—the weather is nice and warm, and the produce is nothing short of amazing.
This recipe for Peach Blueberry Pie, which I pulled from a 1987 church cookbook, became such a favorite that I made it three times this summer! With just sugar and cinnamon to jazz up the fruit, it lets the flavors of the peaches and blueberries really shine.
I settled on a half butter/half shortening (Crisco) crust for this recipe. While I do love an all-butter crust on a peach pie, and an all-Crisco pie crust for others, this hybrid of both creates a crust that is easy to work with, flavorful, and perfectly flaky.
What you’ll need for peach blueberry pie
Scroll down to the recipe card below for a full list of ingredients and instructions!
- The crust is a simple mix of flour, butter, shortening, sugar, and salt. We’ll also brush the top of the pie with some heavy cream to get a nice, shiny finish.
- The pie filling is peaches, blueberries, sugar, and cinnamon. The hardest part is peeling the peaches (see below for tips on how to make that easy!).
How to peel peaches easily
A quick dunk in boiling water, followed by ice water, will result in a peach that’s very easy to peel. Here’s a quick how-to for peeling peaches:
Use a paring knife to cut a small “X” in the bottom of each peach. Plunge in boiling water for 30 seconds, followed by ice water for 2 minutes.
The skin will slide right off. Cut in half, remove the pit of each peach, and slice.
How to make the pie crust
A pie crust with both butter and shortening has the best of both worlds: tender and flaky, with plenty of butter flavor, and easy to roll out. It’s also not as finicky as an all-butter crust, and you don’t have to refrigerate it for as long.
Start by pulsing the flour, sugar, and salt with the butter and shortening in a food processor. Pulse until the butter and shortening are in pea-sized lumps. Add the ice water and pulse until the mixture forms a shaggy dough.
You can do all of this without a food processor, too. Just use a pastry blender or your hands to work the butter and shortening into the flour, and stir in the ice water.
Divide the dough into two disks, and wrap in plastic wrap. Refrigerate the dough for 30 minutes, then roll one disk of dough out into a 12-inch circle that’s approximately ⅛-inch thick. Gently place it in a 9-inch pie dish, taking care not to stretch the dough as you do so.
Roll the other piece of dough into another 12-inch circle, then cut that into half-inch strips. A pizza cutter works great for this.
In a large bowl, gently combine the sliced peaches, blueberries, sugar, and cinnamon. Pour into the prepared pie crust, then create a lattice pattern with the strips of pie dough. Crimp the edges either with your fingers or a fork. Cut off any pie dough that hangs over the edge.
Brush the top of the dough with a tablespoon of heavy cream. This creates a shinier crust on top.
Bake the pie for 425°F for 20 minutes. Then lower the heat to 350°F for another 35 minutes. The filling should be bubbly and the crust should be lightly browned (it may be more browned on the edges—that’s ok!). The higher temperature at first encourages browning on the crust. The lower temperature cooks the rest of the pie without the top getting too brown.
Storage tips
Due to the high moisture content of the fruit, I recommend storing the pie in the refrigerator. It’ll last about one week there. On the countertop, it will last 2–3 days. Cover it tightly with plastic wrap before storing.
You can also freeze the pie. Defrost in the refrigerator or at room temperature.
Serving Peach Blueberry Pie
A dollop of homemade whipped cream or a scoop of vanilla ice cream is a must! I especially enjoy warming up the pie in the microwave briefly first. That hot/cold combo is irresistible.
More old fashioned pies you’ll love
In the summer, easy Lemonade Pie or a Peanut Butter Pie are two must-makes for warm weather. Strawberry Jell-O Pie is another favorite.
At Thanksgiving, this is hands-down THE best recipe for old fashioned Pecan Pie. Old Fashioned Sweet Potato Pie is another classic!
And Brownie Pie and Chocolate Chip Cookie Pie are two pie mash-ups that dessert lovers will absolutely adore, any time of year.
📖 Recipe
Peach Blueberry Pie
Ingredients
For the crust:
- 2½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¾ teaspoon salt
- ½ cup (1 stick) cold butter cut into small cubes
- ½ cup shortening (such as Crisco)
- ⅓ –½ cup ice water
For the pie filling:
- 1 cup sugar
- ⅓ cup flour
- ½ teaspoon cinnamon
- 2 cups blueberries
- 3 cups sliced peaches
- 1 tablespoon heavy cream for brushing on top
Instructions
For the crust:
- Place the 2½ cups flour, 2 teaspoons sugar, and ¾ teaspoon salt in the bowl of a food processor. Add the cold butter and shortening, and pulse until the butter and shortening are in pea-sized pieces.
- Add ⅓ cup ice water and pulse until the mixture forms a shaggy dough. Add additional water, one tablespoon at a time, as needed.
- Divide the dough into two pieces. Use your hands to gently form into two disks, wrap in plastic wrap, and refrigerate for 30 minutes.
For the filling:
- While the dough is chilling, bring a large pot of water to a boil. Cut a shallow “X” into the bottom of each peach using a paring knife.
- Prepare a large bowl of ice water.
- Place the peaches in the boiling water for 30 seconds. Remove and immediately place in the ice water for 2 minutes.
- Remove the peaches and peel from the “X” that you made (the peels should come off quite easily). Remove the pits and slice the peaches.
- Place the sliced peaches, blueberries, sugar, flour, and cinnamon in a large bowl. Mix gently to combine and set aside.
Assembling the pie:
- Preheat oven to 425°F.
- Lightly flour a countertop and your rolling pin. Unwrap one disk of dough, and roll it into a 12-inch circle. The dough will be approximately ⅛ inch thick.
- Place the dough until a 9-inch pie plate. Pour the peach mixture on top of the crust.
- Repeat with the remaining disk of dough, rolling it into a 12-inch circle. Cut into ½ inch strips (a pizza cutter works nicely for this).
- Weave the strips onto the top of the peach/blueberry filling, creating a lattice pattern. Crimp the edges of the pie with either with your fingers or a fork. Cut off any pie dough that hangs over the edge.
- Brush the top of the crust with one tablespoon of heavy cream.
- Bake the pie for 20 minutes. Reduce the oven temperature to 350°F and continue baking for an additional 35 minutes. The filling should be bubbly and the top of the crust lightly golden brown when you remove it from the oven.
- Let cool before slicing. Serve with whipped cream or ice cream.
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