Peach Blueberry Pie

Ingredients

• 1 package (2 crusts) refrigerated pie dough (store-bought or homemade), or a double batch of homemade dough
• 3 cups peeled, sliced peaches, 3 cups fresh blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 tsp cinnamon
• 1 tbsp lemon juice
• 1/4 tsp salt
• 2 tbsp butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar, for sprinkling

Method

1. Preheat oven to 400°F (204°C). Fit one crust into a 9-inch pie dish.
2. In a large bowl, gently toss the peeled sliced peaches and blueberries, mixed with the sugar, thickener, spice, lemon juice, and salt until evenly coated.
3. Pour the filling into the crust and dot with the butter pieces.
4. Top with the second crust, forming a lattice top, or cut several vents in a full top crust. Crimp the edges to seal, then brush the top with the beaten egg and sprinkle with coarse sugar.
5. Bake for 45–55 minutes, until the crust is deep golden and the filling is bubbling through the vents.
6. Cool on a wire rack at least 2 hours before slicing so the filling has time to set.

The Tale of Peach Blueberry Pie

Story updated September 18, 2026

Peach blueberry pie doesn't have a single inventor or founding moment; it's a home-kitchen pairing of two of America's most beloved summer fruit pies, each with its own much older history. Peaches, introduced to the Southeast by Spanish colonists in the 1500s, became a Southern signature crop, while blueberries, native to North America and long gathered by Indigenous peoples, became fixtures of New England baking by the 19th century. Combining the two in a single pie is a natural response to July and August, when both fruits ripen in overlapping windows across much of the country; printed recipes for the pairing turn up in mid-20th-century community and company cookbooks, including outdoor-cooking collections from the early 1960s, suggesting it caught on as home bakers began mixing whatever ripe fruit was on hand rather than sticking to a single filling. Its appeal is less about tradition than seasonal abundance and improvisation, a hallmark of home-style American pie baking.