This homemade blueberry peach pie with lattice top is a delicious twist from the classic peach pie. Serve it alone or top with vanilla ice cream or a dollap of whipped cream.
There truly is nothing more perfect than a fruit pie. If I had to choose just one dessert to satisfy me for the rest of my life, it would be the fruit pie. From cherry pie to apple pie, there’s a beautiful and glorious fruit pie for every season.
It is a fabulous way to highlight seasonal fruit, especially if you have a fruit tree that has produced a bumper crop for you! My very good friend, Karin, has a glorious peach tree.
Every year, her trusted tree blooms and bears bushels and bushels of deliciously sweet peaches… in early spring! Peaches are synonymous for summer, but Karin’s tree has a mind of its own.
Luckily for me, she was kind enough to invite me over and make us a pie!
Jump to:
Recipe highlights
- Easy bake: Pies can be intimidating to make, but I break all the steps down so you will have an easy experience. You can use homemade pie dough or keep it simple for yourself and use premade pie dough, like I did for this post.
- Simple decorating: I also break down the steps so you can make a beautiful lattice top for your peach pie.
- Flavor: The blueberries baked in the pie give you this gorgeous magenta syrup. Peaches and blueberries make a wonderful combination.
- Low Sugar: I am not a fan of tasting sugar in my fruit pies so I use the minimum amount of sugar. The fruit should be the shining star, and in this case that means your perfectly sweet peaches and blueberries.
Ingredients you need
- Peaches: I prefer to use fresh peaches, but you can use frozen peaches. If using frozen, be sure to thaw them first and strain out the extra juices. For fresh peaches, they do need to be peeled first.
- Blueberries: I also prefer to use fresh blueberries, but of course, you can also use frozen. Again, if using frozen be sure to thaw and strain out the extra juices.
- Granulated sugar: To sweeten this pie, I prefer to use granulated sugar.
- Lemon juice: Lemon juice is used to keep the peaches from oxidizing.
- Cornstarch: To thicken the juice syrup, I prefer to use cornstarch. You can use all purpose flour, but you will need more of it.
- Egg wash: I whisk egg and milk together to make an egg wash to brush on the pie crust. You can also substitute the milk with water.
- Sanding sugar: You can sprinkle your pie crust with granulated or larger sugar crystals like sanding sugar.
- 2 pie crust doughs: You can use homemade or store-bought pie dough.
Step-by-step directions
- Prep filling. Combine peaches, blueberries, sugar, lemon juice and cornstarch and stir until combined. Set aside.
- Roll out dough. Roll each pie dough until you have a 12-inch circle, placing one circle into a 9×2 inch pie dish. Gently press dough into place with your fingers.
- Fix edges. Cut off excess dough and fold edges under itself. Don’t worry about crimping the edges of the pie now.
- Add filling. Pour the peach filling into the pie shell.
- Cut dough strips. Roll out your second pie dough until ⅛ inch thick. Using a sharp knife, pizza or pastry cutter, cut 1 inch strips.
- Add horizontal strips. Lay half of the pastry strips across the top of pie filling, leaving space between each strips.
- Add vertical strips. Lift and roll back alternating lattice strips (pictured above). Lay down another lattice strip in the opposite direction (90-degrees across), letting it lay over the strips already lying over the pie, but under the strips that have been lifted.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!
- Return the lifted strips back to their original position, then lift the other pie strips that remained in place. Place another strip of pie crust down in the opposite direction and return the lifted pie strips back across the pie.
- You will continue lifting alternate pie strips and laying down strips across the pie until all of your pie strips are used up and your lattice top is finished. This is how you make the beautiful weave pattern we all love on our fruit pies.
- Finish edges. Fold part of the lattice strip underneath the base pie dough, or use a fork to crimp the edges or use your fingers to create a scallop edge.
- Add egg wash. Whisk together egg and watch and use a pastry brush to apply it all over the pie crust. Substitute milk or cream for water in your egg wash and you will have a shinier pie crust.
- Bake. Sprinkle a little sugar over the pie and bake until filling is bubbly and crust is golden.
Expert tips and recipe FAQs
How not to burn your pie
This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)! Read my full disclosure policy
Again, pie making is an art. You go through a lot of trouble to make a homemade fruit pie, so you want to be sure not to burn it! I have found that initially baking at 400°F/204°C for 20 minutes and then reducing it to 375°F/190°C for the remaining 30-40 minutes makes a crispy (and not burnt) pie.
Another trick to keeping your pie from burning is to not only check on it, but to also cover it if it is browning too quickly or unevenly. You can cover parts or the entire pie with aluminum foil, or use a pie crust shield and lay it over the pie, protecting crispy edges.
Even with all the many precautions you take, you may still end up with a messy looking pie. Personally, I love the splatters of the pie filling spilling out of the pie dish. It just shows how juicy and incredible the pie is going to be.
For more peach recipe try my blueberry peach cobbler, dutch oven peach crisp or my homemade peach jam.
Storing/Freezing Instructions
TO STORE: Store any leftover pie in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Fresh peaches are always the first choice for pie filling, but I have found that frozen peaches works just as well, too. If you are using frozen fruit, thaw it completely first and discard (or drink up) the excess liquid. Do not use canned peaches, as they are poached in sugar and are way too sweet for a homemade pie.
Well this is a loaded question. If you are beginner and are totally afraid to make pie dough from scratch, then by all means get the refrigerated pie dough. My friend Beth at OMG Yummy has written a great piece answering all the many questions you might have in making homemade pie dough. Once you make a few homemade pies, you will get the hang of it and get better at it.
I am a fan of both butter based pie dough and of course, olive oil based pie dough (which is in my olive oil cookbook). They each have their pros and cons and I alternate between these varieties and even store-bought refrigerated dough. Don’t be scared of using extra virgin olive oil. My recipe does produce a fabulous and flaky pie.
If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.
Homemade Blueberry Peach Pie
Ingredients
- 3 lbs fresh peaches peeled and cut into thin wedges
- 8 oz fresh blueberries
- ⅓ cup granulated sugar
- 2 tablespoon lemon juice
- 2 tablespoon cornstarch
- 1 large egg
- 1 tablespoon milk
- Sanding sugar for sprinkling on crust optional
- 2 pie crust doughs homemade or store-bought
Instructions
- Preheat oven to 400°F/204°C.
- In a bowl combine peaches, blueberries, sugar, lemon juice and cornstarch and stir until combined. Set aside.
- Prepare homemade pie dough or remove store bought from refrigerator and unwrap. You want a 12-inch circle. Carefully place one dough into a 9×2 inch pie dish.
- Gently press dough into place with your fingers.
- Pour the filling into the crust, including the juices.
- Roll out second pie crust onto a floured work surface and cut into ½-inch or 1-inch strips.
- Weave strips over filling in a lattice pattern. Read post for detailed instructions.
- Wrap and press strip ends into bottom pastry.
- In a small bowl whisk together egg and milk to create the egg wash.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with sanding sugar, if using.
- Place the pie in the oven and bake for 20 minutes.
- With the pie untouched and still in the oven, turn the temperature down to 375°F/190°C and bake for an additional 30-35 minutes.
- If pie crust is browning too quickly, cover with pie crust shield or make one with foil.
- Allow the pie to cool for 3 full hours on a cooling rack at room temperature before serving. This helps the cherry filling to cool and thicken up.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Who doesn’t like pie? And peaches and blueberries play so well together, and are perfect in pie. Berry and stone fruit season will be arriving soon — can’t wait! 🙂