Peach Blueberry Pie

A peach and blueberry pie.

I’ve been making this recipe for ages and it’s a good one.  I originally published it in 2014, but my photography back then wasn’t up to par and since I make this pie at least once or twice every summer, I thought I’d re-photograph it and update the copy in the post… Thing is, the story behind this Peach Blueberry Pie has special meaning because it’s tied to a memory that I don’t want to lose.  Instead of rewriting, here’s the original story with updated photos…  Note:  my daughter has graduated from college and actually has a “big girl job” in her field.  Enjoy!

peaches and blueberries

We moved Emily into her dorm room yesterday.  Took her to lunch.  Assembled some IKEA essentials.  Kissed her, hugged her and bid her adieu.  The three and a half hour ride home was one of the longest I’ve endured.  It wasn’t the duration of the trip, it was the time alone in my head.  Remembering.  Happily.  Wistfully.  Ultimately that throbbing in my heart won over, and I couldn’t catch my breath.  Couldn’t speak.  Tears sprang forth.  This was the on again-off again rhythm during the entire trek home.

sliced peaches in a bowl

It wasn’t just me.  Scott suffered too.  We knew it would be tough, but I wasn’t prepared for physical pain.  My chest ached.  My throat constricted.  It was unexpected and very real.  It reminded me of that Modern Family episode when they’d dropped Haley off at school — and the empty, hopeless feeling Phil and Claire had when driving away.

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pastry dough in a pie shell
pastry dough with pie weights

Peach Blueberry Pie In Your Future

About halfway through our journey, there was a blissful reprieve.  A hand-written sign on the side of the road.  “Home-grown Georgia Peaches” “Red-Ripe Tomatoes” “Gator-Jerky”.  Yes, really.  Gator-jerky.  Scott knows that I’m a push-over for any roadside stand and he stopped — for me.  It gave us a chance to catch our emotional breath and focus on something else.  $20 later, we had a bag of fragrant peaches, heavy tomatoes and two kinds of jerky.  I told him, I saw a peach blueberry pie in his future — he smiled and said, “Em’s gonna miss that!”

par baked crust
butter, sugar, egg, flour

This peach blueberry pie recipe is courtesy of my grandmother, Myne.  I’ve made it for twenty years, so I can only assume that she’s been making it for 60.

peach blueberry pie before baking

I’ve adapted it slightly from the original by adding lemon zest and blueberries — it was her “fresh peach pie” without those additions and is absolutely delicious as such.  When I have blueberries and peaches at the same time, I just can’t help myself.

peach blueberry filling in pie crust

I sent Emily a picture of this dessert.  She reluctantly admitted there would be a few things about home she would miss.  Peach blueberry pie was one of them. Incidentally, Emily also enjoys this blueberry pie with blueberry pie filling that uses fresh or frozen berries.

Peach Blueberry Pie on board

More Peach Dessert Recipes:

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4.50 from 20 votes

Peach-Blueberry Pie

This pie is quick and easy to make with a store-bought crust, fresh peaches and blueberries and a simple egg custard that comes together in 2 minutes.
Author: Lisa Lotts
Course Dessert
Cuisine American
Keyword blueberries, peaches
Dietary Restrictions Vegetarian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8


  • 1 9-inch pie crust
  • 4 cups ripe peaches peeled, sliced
  • 2 cups fresh blueberries
  • cup European Style butter (82% butterfat or greater) (such as Plugra, KerryGold or any from Brittany France) melted
  • 1 cup sugar
  • cup all purpose flour
  • pinch salt
  • 1 egg
  • ½ teaspoon lemon zest


  • Preheat oven to 450. Dust work surface with flour. Roll out pie crust to fit 9″ pie plate. Transfer crust to pie plate. Trim off any excess crust that hangs beyond 1/4″over the edges. Shape edges of crusts with your fingers by pinching your thumb and index finger together on the outside of the crust and using your other index finger to press the pastry into the wedge between your pinched fingers. (see photos above).
  • Prick the bottom of the pie dough with the tines of a fork. Cover crust with foil or parchment paper and fill with pie weights or dried beans. Blind bake for 6-7 minutes until set, but not browned.
  • Reduce oven temperature to 350°.
  • In a large bowl toss peaches and blueberries together. Add fruit to pastry shell.
  • In a small bowl, add remaining ingredients, mixing with a fork until combined. Pour evenly over fruit.
  • Bake pie for 1 hour and 10 minutes, until set.
  • Cool the pie to room temperature. Cover and refrigerate until ready to serve.


YouTube video


Note: European-Style butter has more butterfat(82% or greater) than American butter (80%) — and it’s essential for this pie to set properly. I’ve made this pie with American butter and the custard tends to be on the runny side. Splurge for the good stuff.


Calories: 365kcal | Carbohydrates: 59g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 194mg | Potassium: 231mg | Fiber: 2g | Sugar: 41g | Vitamin A: 505IU | Vitamin C: 8.8mg | Calcium: 19mg | Iron: 2.7mg

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  1. Bernadette GRANIER says:

    Many thanks for you recipe !

  2. 5 stars
    I am going to make this pie for my hubbys birthday party next week! I love peaches and blueberries and I also love you!
    I knew you before (out in West Boca) you became a star and I am so glad I found your recipes on here!

    1. Hardly a star, just a cook and amateur photographer. I wish your husband a very happy birthday!

  3. Unfortunately peach season is over although we do still have a few at the store, however they are not ripe and don’t have much of a smell to them. Can I substitute canned or frozen peaches?

    1. I wouldn’t use canned peaches, because what you’re really going for is for the peaches to release their juices and mingle with the custard. Frozen peaches might work — thaw them first, obviously.

  4. Hi! I’d like to make this pie for my family for Christmas morning. I know it’s not a typical Christmas pie, but I have frozen peaches in my freezer. ? My son is allergic to egg. Can I just leave it out? Thanks!

  5. 5 stars
    I read this blog to Myne and she enjoyed it. She was so excited to here you posted her peach pie recipe on here. She liked the pictures.
    She suggest you put the recipe on for the chocolate crockpot cake.
    Terry, (Myne’s caregiver)

    1. Coming from you, that’s a real compliment! Thanks, Marsha!

  6. I truly can’t think of a better way to celebrate a wonderful summer. This looks SO amazing!

  7. Karl @ Healthy Kreation says:

    5 stars
    I love the updated photos on this classic recipe. Very beautiful to see. Thanks for sharing this.

  8. It’s always difficult to let go and watch your children off on their own, but it’s also beautiful to watch. This pie looks wonderful. What a fabulous recipe…I’d love a slice right now!

    1. It was harder than I expected — of course, 4 years later, I’m ok. LOL!

  9. Peach pie is the best way to get kids to come home to visit 😉 This is a beautiful recipe!

    1. Thank you, Tina! I agree — you have to entice them with food!

    1. There’s still peaches at the market… soo…

  10. 5 stars
    This is such a gorgeous pie recipe. I have been working to improve old pictures too. It seems like a never ending process.

  11. I can only begin to imagine how tough it is to send your child off to college. I’ll be heading down that road soon. Hopefully there will be a fruit stand to stop at.

    P.s. ~ Your pie sounds delicious! I have never had peach pie with blueberries, can’t wait to try this when peaches are in season.

    1. I wish for you many fruit stands – and several pies to tamp down the feelings!

  12. huntfortheverybest says:

    5 stars
    what a gorgeous pie!

    1. It’s so easy to make, too. Scott “accidentally” had a second siice fall onto his plate last night!