Blueberry peach pie – when two things come together to make something even better! This is the best pie recipe ever, plus an easy decorative pie crust.
I just love a happy accident. In the case of this accident, it led to one of the best pies I’ve ever made.
Given my 25-year history as a pie-maker, that is a claim that carries quite a bit of weight! I tend to be quite the pie purist. In fact, you won’t find a single other pie recipe on my site that has a mix of fruits. I don’t even add strawberries to my rhubarb pie recipe – unlike 90% of the universe.
So about that accident. This pie was meant to be one of my favorite pies of all time, my classic peach pie. We order most of our produce online from Good Eggs, which is an online farmer’s market here in San Francisco. That means we get the best local produce delivered right to our door. The downside is I don’t exactly know how much we’re going to get until it arrives. Yes, I know the quantity or weight, but I’m actually better at eyeballing produce than going by weight. I bought six peaches, hoping that would be enough. Spoiler alert – it wasn’t!
Luckily, I had also purchased a flat of blueberries. I filled in the remaining volume with blueberries and crossed my fingers.
The end result was bomb. I think it may have been better than either my peach or my blueberry pie alone. It’s inspired me to try more combinations when I’m in the mood for pie. What about you? Do you have any pie combos I should try?
P.S. – If you’re new to pie making and looking for a way to make your pie crusts look fancier, I highly recommended picking up some pie presses. They are a great way to add a decorative flare even if you are a beginner. They also work great to cover up breaks in the dough. Another alternative is cutting out your entire top crust with a standard cookie cutter and layering those shapes starting at the outside. A small scalloped circle cookie cutter works great for this.
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Blueberry Peach Pie with Decorative Pie Crust Design
Blueberry peach pie – when two things come together to make something even better! This is the best pie recipe ever, plus an easy decorative pie crust.
- Prep Time: 60 min
- Cook Time: 60 min
- Total Time: 2 hours
- Yield: 8 1x
- Category: Dessert
- Method: Oven
- Cuisine: French
Ingredients
Blueberry Peach Filling Ingredients:
- 1 1/2 batches of your favorite 2-crust pie dough recipe
- 4 cups peaches (6 medium), sliced with skins on
- 2 cups fresh or frozen blueberries
- 1 ½ tablespoons lemon juice
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon milk
- Raw or demerara baking sugar, for finishing
Special Equipment:
- Pie Board
- Pastry Cutter
- Ruler
- Pie Crust Cutters (My favorite sets: here // here )
Instructions
Make the blueberry peach pie filling:
- Combine all ingredients in a large bowl and toss with a fork until the fruit is evenly coated.
Make the decorative pie crust design:
- Make 1 1/2 batches of your favorite 2 crust pie recipe (my favorite here). Divide into three rounds and chill according to recipe instructions.
- Roll out one all butter pie crust round on a floured surface and lay it in your pie plate.
- Spread the blueberry peach filling evenly in the pie plate.
- Roll out a second pie crust round. Use a knife or a pastry cutter to cut 1-inch strips. For perfect strips, measure and use a ruler as a guide.
- Layer dough strips over pie filling in one direction so filling is completely covered. Roll out the third round of dough. Cut 2 to 3 one-inch strips to use to make the loose lattice design you see in the photos. Fold every other strip back, place a dough strip and then fold the strips back over, creating an over-under lattice design. Repeat.
- Trim strips and pinch edges to seal. With the remaining dough, cut out shapes using pie crust cutters. Arrange dough shapes as desired on top of the lattice strips.
- Brush the pie dough with milk and sprinkle with raw sugar.
- Bake at 425° Fahrenheit for 30 minutes, without opening the oven, reduce temperature to 350° F and bake for another 30 minutes.
Pro tip: If you are looking for the easiest way to roll out a pie crust, a pie board is the best $30 you will ever spend.
This looks amazing! I just love all your pie recipes 🙂 I think accidents in the kitchens sometimes make the best dishes.
Agreed! I hope you try one of them sometime!
Do you really have to bake ANOTHER 30 minutes at 350? How doesn’t the crust burn? Usually my pies are baked for 30-35 min. total time at 450.
Yes, this recipe requires an hour of baking time. The two temperatures allows the crust to brown nicely first and then the filling to cook completely second.