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Peach Blueberry Pie

A delightful dessert featuring juicy peaches and sweet blueberries baked in a silky custard filling inside a flaky homemade crust, perfect for summer.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 2-4 tablespoons ice water Add as needed to hold dough together
Filling
  • 3-4 medium peaches Peel if preferred
  • 1¼ cups fresh blueberries
  • 3 eggs
  • ¾ cup whole milk
  • ½ cup all-purpose flour
  • ½ cup sugar
  • 2½ tablespoons unsalted butter, melted and slightly cooled
  • 1½ teaspoons vanilla extract
  • 2 tablespoons sanding sugar For sprinkling on top
Serving Suggestions
  • whipped cream For serving
  • vanilla ice cream For serving

Method
 

Make the Pie Dough
  1. Combine the flour, sugar, and salt in a food processor. Pulse a few times to blend the dry ingredients.
  2. Add the cold, cubed butter and pulse until mixture resembles coarse crumbs.
  3. Add 2 tablespoons of ice water and pulse again. If the mixture is still dry, add more water one tablespoon at a time until it holds together.
Chill the Dough
  1. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll and Shape the Crust
  1. Flour your work surface and roll the chilled dough into a 12 to 13-inch circle.
  2. Transfer the dough to a 10-inch pie dish, pressing it gently into the corners.
  3. Crimp the edges for a decorative border and refrigerate while preparing the filling.
Whisk the Custard Filling
  1. In a large bowl, whisk together the eggs, milk, flour, sugar, melted butter, and vanilla until smooth.
Prep the Fruit
  1. Peel the peaches if desired. Slice each peach in half and remove the pit.
  2. Cut each peach half into even slices.
Assemble the Pie
  1. Arrange the peach slices in the chilled crust, placing one full half in the center.
  2. Pour half of the custard mixture over the peaches, then scatter half of the blueberries.
  3. Pour the remaining custard over the fruit and top with remaining blueberries. Sprinkle sanding sugar on top.
Bake to Golden Perfection
  1. Preheat the oven to 350°F and bake the pie for 35-40 minutes.
Cool Completely
  1. Let the pie cool completely before slicing for clean cuts.

Notes

Keep the butter cold for a flaky crust, slice peaches evenly, and always check for doneness with the jiggle test. Let the pie cool completely for best results.