If summer had a flavor, it would be captured perfectly in this Peach Blueberry Pie. Imagine vibrant, juicy peaches and plump blueberries nestled in a buttery crust, smothered with rich, silky custard and finished with a crunchy pecan streusel. Each forkful is an explosion of bright fruit, creamy sweetness, and nutty texture—a symphony of everything wonderful about warm-weather baking. This is the kind of dessert you’ll want to share with friends, serve at picnics, or enjoy with a quiet cup of coffee as a little treat to yourself.

Peach Blueberry Pie Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fussy about these ingredients, but every single one is chosen for a reason. From the juicy summer fruit to the luscious filling and irresistible crunch on top, each component helps make this Peach Blueberry Pie an absolute showstopper.

Pie Crust: Go homemade for extra flavor and flakiness, or use a store-bought crust for easy convenience—both work beautifully as the foundation for your filling.
Peaches: Choose ripe, juicy peaches for the sweetest, most fragrant base; peel and slice them for the perfect texture.
Blueberries: Fresh blueberries add a pop of color and tangy juiciness that balances the softness of the peaches.
Lemon Zest: Just a hint of zest wakes up the flavors and makes every bite taste sunny and bright.
Sweetened Condensed Milk: This brings dreamy creaminess and sweetness that turns the fruit into a rich, custardy filling.
Eggs: Essential for setting the custard so your pie slices beautifully every time.
Lemon Juice: A little splash adds zing and enhances all the fruity flavors.
Vanilla Extract: Pure vanilla gives warmth and depth to the custard, tying all the flavors together.
Melted Butter: Richness alert! This melds with the other filling ingredients to create delicious silkiness.
All-Purpose Flour: The foundation for the streusel topping that crisps up fantastically in the oven.
Light Brown Sugar: Adds caramel-like notes and beautiful color to the streusel.
Chopped Pecans: These give the topping a craveable crunch and nutty flavor that’s just irresistible.
Cold Butter: Cut into pieces and blended into the streusel, it creates those perfect crumbly bits everyone loves.

How to Make Peach Blueberry Pie

Step 1: Par-bake the Pie Crust

To ensure your crust is golden and stands up to the juicy filling, start by par-baking. If you’re using homemade dough, preheat your oven to 425ºF, press the crust into a 9-inch pie dish, and bake it for 7 to 8 minutes. The edges should just start to brown. If you’re using a store-bought pre-baked crust, you can skip straight to filling—no need for extra oven time.

Step 2: Prep the Oven

Once your crust is ready, adjust your oven temperature to 350ºF. This gentle heat is perfect for baking the custard and fruit evenly, ensuring the filling sets without overbaking.

Step 3: Add the Fruit

Combine your peach slices, blueberries, and lemon zest in a mixing bowl, giving it all a gentle toss. This marriage of fruits will become the heart of your Peach Blueberry Pie, bringing juicy sweetness and a delightfully tangy twist. Arrange the prepared fruit in an even layer over your crust.

Step 4: Make the Custard

Here’s where the magic happens! In a mixer bowl, combine the sweetened condensed milk, eggs, lemon juice, vanilla, and melted butter. Beat it all together until smooth and silky. Pour this custard over your fruit layer, making sure everything is evenly covered. You’ll instantly notice how luscious and dreamy your pie is about to become.

Step 5: Add the Streusel Topping

For that irresistible bakery-style crunch, mix together flour, brown sugar, and pecans in a small bowl. Using a pastry blender (or your fingertips), cut the cold butter into this mixture until it turns into coarse, crumbly bits. Shower this streusel generously over the custard—don’t be shy, every bite is better with those sweet, nutty morsels on top!

Step 6: Bake

Slide your pie into the oven and bake for 55 to 60 minutes. The filling should puff slightly and set fully—you’ll know it’s done when a toothpick inserted in the center comes out clean. Your kitchen will be filled with the most amazing aroma, a surefire sign that Peach Blueberry Pie is on the way!

Step 7: Cool and Serve

Resist digging in for just a little while longer; let your pie cool for at least 4 hours or, even better, overnight. This allows the custard to firm up and makes slicing a breeze. Once cooled, it’s ready to serve and utterly irresistible.

How to Serve Peach Blueberry Pie

Garnishes

Dress up each wedge of Peach Blueberry Pie with a swoosh of freshly whipped cream, a delicate dusting of powdered sugar, or even a scoop of creamy vanilla ice cream. For extra flair, scatter a few extra blueberries or peach slices on top and maybe a sprig of mint for that elegant, bakery-style touch.

Side Dishes

Pair your pie with something light and refreshing—think a crisp summer salad with citrus, or some chilled berries on the side to complement the fruity flavors. If you’re serving brunch or afternoon tea, a creamy glass of iced coffee or sparkling lemonade makes a dreamy partner.

Creative Ways to Present

Take things up a notch by cutting your Peach Blueberry Pie into bars or mini squares for a sweet finger-food treat at parties. Or serve each slice on individual dessert plates drizzled with a homemade berry coulis for a restaurant-worthy presentation. It’s a dessert that’s as versatile as it is delicious!

Make Ahead and Storage

Storing Leftovers

Store any leftover Peach Blueberry Pie in an airtight container in the fridge. It keeps beautifully for up to 3 days, and often the flavors develop even more overnight—making this pie just as scrumptious on day two (or three!) as it is fresh from the oven.

Freezing

If you want to save your pie for later, wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator for best results. The texture stays surprisingly lovely, especially if you reheat gently before serving.

Reheating

Warm up a slice in the microwave for about 15-20 seconds, or reheat in a 300ºF oven for 10 minutes until it’s just heated through. This restores that custardy softness without drying the pie out, and it makes the streusel topping lightly crisp again.

FAQs

Can I use frozen fruit instead of fresh?

Yes, frozen peaches and blueberries work well if fresh ones aren’t in season. Just be sure to thaw and drain them well before using so the filling doesn’t get too watery.

What if I don’t have pecans for the streusel?

No problem! You can easily swap in walnuts or almonds, or leave the nuts out altogether—the streusel will still bake up beautifully crumbly and delicious.

Is it possible to make Peach Blueberry Pie gluten-free?

Absolutely! Use a gluten-free pie crust and substitute the all-purpose flour in the streusel with your favorite gluten-free blend. The rest of the ingredients are naturally gluten-free, so everyone can enjoy a slice.

How do I know when the pie is done baking?

The custard should be set and just slightly puffed. Insert a toothpick into the center—it should come out clean, with maybe a few moist crumbs (but not wet batter). Also, the edges of the streusel should be golden brown and crisp.

Can I prepare this pie the night before serving?

Yes, in fact, Peach Blueberry Pie tastes even better when made ahead! Cooling overnight lets the flavors meld and makes it even easier to slice. Just cover and refrigerate, then garnish right before serving.

Final Thoughts

If you’re craving a dessert that screams summer and brings smiles to everyone at the table, this Peach Blueberry Pie is pure joy in a crust. The mingling of sweet peaches and blueberries, the luscious custard, and that nutty, golden streusel make every slice feel special. Bake it once, and you’ll find yourself craving it any time the sun is shining and peaches are ripe—don’t be surprised if it becomes a new tradition in your kitchen!

Peach Blueberry Pie Recipe

★★★★★

4.8 from 27 reviews

Author: Noah
Total Time: 1 hour 20 minutes
Yield: 1 pie (8 servings)
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of fresh peaches and blueberries in this scrumptious Peach Blueberry Pie recipe. A buttery pie crust filled with a luscious custard and topped with a sweet pecan streusel, this dessert is a perfect summer treat for any occasion.

Ingredients

Pie Crust:

1 (9-inch) Pie Crust (homemade or store-bought)

Fruit Filling:

3-4 peaches (pitted, peeled, and sliced)
1 cup fresh blueberries
½ teaspoon lemon zest

Custard:

1 can sweetened condensed milk
2 large eggs
½ tablespoon lemon juice
1 teaspoon pure vanilla extract
4 tablespoons butter (melted)

Streusel Topping:

⅓ cup all-purpose flour
⅓ cup light brown sugar (packed)
⅓ cup chopped pecans
3 tablespoons cold butter (cut into pieces)

Instructions

Par-bake the Pie Crust: Preheat the oven to 425ºF. Bake the pie crust in a 9-inch pie dish for 7 to 8 minutes until lightly browned.
Prep: Preheat the oven to 350ºF.
Add the Fruit: Combine peaches, blueberries, and lemon zest. Spread the mixture in the pie crust.
Make the Custard: Mix condensed milk, eggs, lemon juice, vanilla, and melted butter until smooth. Pour over the fruit.
Add the Streusel: Combine flour, brown sugar, pecans, and butter to make streusel. Sprinkle over the custard.
Bake: Bake the pie for 55-60 minutes until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the pie cool for at least 4 hours before slicing.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American