Homemade Blueberry Peach Pie features a perfectly crisp and flaky crust with a thick, fresh, and summery luscious filling. Tons of tips for preventing watery soggy fruit pies inside!
1 9-inch pie
Pie has never been a strong forte for me. I always found the process a bit challenging and time consuming. Especially in the Phoenix summer when butter begins to melt practically the moment it leaves the fridge.
I decided to change my tune recently. To enhance my pie skills. It was a frustrating but illuminating process. I baked this particular blueberry peach pie recipe with minor adjustments 3 times before it was just right. Which is quite time consuming considering homemade pie is more of an all day weekend project.
But I’m SO thrilled with the results. The crust remains perfectly crisp and flaky which is a challenge considering how much water content is in the fruit. Use my all butter best ever pie crust recipe for best results!
The filling is rich, thick, and luscious without turning watery. The flavor is intense with summer sweetness, but not cloying like store-bought pies. I’m obsessed!
I’ve included a TON of fruit pie tips below to ensure yours turns out perfectly. Make sure to give them a read before diving into the recipe.
Homemade Blueberry Peach Pie Recipe Tips
How to Prevent Watery Fruit Pie Filling
Watery pie fillings are the WORST! They used to happen to me all of the time. Here’s what I’ve learned to prevent it:
1) The more ripe your fruit, the more moisture your filling will have. If your fruit is super moist and juicy you may want to add an extra tablespoon of cornstarch.
2) Macerating the fruit is an extra step but it makes a HUGE difference in preventing watery filling. Macerating basically just means tossing the fruit with the sugar called for in the recipe then letting it sit for 30 minutes to 1 hour. The sugar will draw moisture out of the fruit so it collects at the bottom of the bowl.
3) Boil the macerated juices into a syrup. This is another extra step that takes more time but is so worth it. Not only does it help ensure a nice thick and luscious filling but it also intensifies the fruit flavors. Strain the fruit and collect those macerated juices into a saucepan. Boil for a few minutes, or until it thickens into a syrup. Let cool before adding back into the filling mixture.
4) Start with a high baking temperature to activate the cornstarch thickening properties. Cornstarch won’t begin to thicken until it’s heated to about 200°F. So you’ll see the recipe below starts at 400°F then once the filling and crust set into place, we reduce the temperature to 375°F to prevent the crust from burning.
The first iterations of this recipe I reduced the temperature from 400°F to 350°F and would end up with a more watery filling and soggy crust. That’s why it’s really important to…
5) Bake your pie completely! It should be deeply golden brown and have an internal temperature of at least 215°F. Underbaked pies will be soggy and watery.
How to Prevent Soggy Pie Bottoms
If you often have problems with your bottom pie crust becoming soggy and losing its crispiness or not holding its shape, there are a few easy fixes. The first is to take the steps above to prevent a watery filling.
Then, try adjusting your oven rack to the bottom position. This will allow the heat element to better cook the bottom crust and develop more browning before too much moisture from the filling penetrates it.
Second step is a bonus but super helpful. Place a baking stone to that bottom oven rack while the oven preheats then place your pan onto the stone. Again, this will help conduct heat better so that bottom crust gets nice and golden and crispy.
Lastly, be sure not to allow your assembled pie to sit too long before baking. I would only recommend freezing before baking. Don’t let it sit at room temperature or in the fridge. This will allow moisture from the filling to leach out and create those soggy bottoms.
How to Assemble Fruit Pie
Make your pie dough the day before baking the pie. Here’s the recipe for my best ever pie crust, which has ingredient measurements for a double crust pie. Letting the pie dough rest overnight allows the gluten to relax and the starches in the flour to absorb some moisture. This makes the dough MUCH easier to work with. Less springing back and less cracks.
Next step to bring this pie together is to peel and pit your peaches. If they’re really super ripe, you’ll need to use the boil peeling method (YouTube will show you how). Otherwise I usually just use a sharp peeler. Toss your peaches, blueberries, and sugar together and let macerate for 30 minutes to 1 hour.
While that’s happening, roll out one disk of pie dough into an even circle about 12-inches in diameter and 1/8-inch in thickness. Roll the dough up and onto your rolling pin then unroll onto your pie plate. DO NOT STRETCH THE DOUGH TO FIT! Gently allow it to sink into the shape of the pan. If you stretch, it’ll snap back like a rubber band and shrink while baking. Use scissors to trim the edges to 1-inch overhang. Cover and refrigerate this unbaked pie shell.
Repeat with the second piece of dough, this time cutting into 2-inch strips. You’ll actually need more dough for the lattice so if one disk is bigger than the other, use that one for the lattice. Place the strips of pie dough on a baking sheet and refrigerate.
Boil off the juices from the macerated fruit until syrupy. Let cool. Toss with the fruit and remaining filling ingredients. Fill pie shell with the filling. Arrange lattice topping, making sure to trim the edges of the strips so your border isn’t too thick and heavy that it slumps down.
Freeze for 30 minutes while you preheat the oven. The idea with fruit pie is to start cold then immediately move to hot. Freezing will help the pie keep its shape as it bakes.
How (and why!) to Make a Lattice Top
First let’s address the why. Besides being pretty and impressive, lattice pies are handy for moisture rich fillings like this blueberry peach one. There’s a lot of water content that turns into steam and will need to evaporate as it bakes. Lattice by its design allows that steam to readily escape.
I prefer a more modern lattice with thicker strips of pie dough, but feel free to get creative and do whatever you like. Whatever you do, I’d recommend looking at a lattice pie tutorial on YouTube or Google images. It’s much easier to see how it’s done vs. reading instructions.
Don’t worry if you get tripped up. You can always return your strips of pie dough to the fridge if they get too warm while you figure it out.
How to Make Blueberry Peach Pie Ahead of Time
How to Store Pie Filling
Fruit fillings are perfect for freezing. Make the filling according to the directions. Cover your pie tin with foil. Scoop pie filling into pie tin, cover, and freeze until very firm.
Remove filling and peel off foil. Place frozen block of filling in an airtight container and freeze for up to 3 weeks. To serve, place the filling into the same pie tin with prepared crust and follow the recipe to bake. No need to thaw the filling!
How to Store Pie Dough
PIe dough can be shaped into a disk and refrigerated for up to 3 days, as long as it’s well wrapped in plastic. It can also be frozen for up to 2 months, well wrapped in plastic. Defrost in the fridge overnight.
How to Prepare Assembled Pie in Advance
Completely assembled unbaked pies should only be refrigerated for a few hours before baking, otherwise you may end up with a soggy crust.
Fruit pies freeze better unbaked. Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time.
How to Store Baked Blueberry Peach Pie
Store leftovers wrapped in foil for up to 1 day at room temperature. Or store covered in the fridge for up to 5 days. Reheat in a 325°F for 5 to 10 minutes if desired. This helps refresh the pie crust so it’s crispy again.
In a large mixing bowl, combine the peaches, blueberries, and granulated sugar. Allow to sit at room temperature for at least 30 minutes to 1 hour to macerate, until juices have collected at the bottom of the bowl.
Strain out the juices into a small saucepan for 5 minutes. Return fruit back to mixing bowl. Place the saucepan on the stove over medium high heat and cook until the juices are reduced and syrupy, about 5 minutes. Set aside to cool.
Pour the mixture back over the fruit. Add in the cornstarch, lemon juice, cinnamon, and salt and toss to combine. Set aside.
Prepare the dough:
Remove the smaller of the two disks of pie dough and let sit at room temperature for up to 5 minutes, or until slightly pliable.
Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Use your hands to cup the edges of the dough to keep it smooth and prevent cracks. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into about a 12-inch circle with a 1/8-inch thickness.
Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin. Do not stretch the dough. Trim edges to 1-inch with scissors. Cover and place in the fridge.
Remove the other piece of dough from the fridge and repeat the above, rolling out to a 13-inch circle. Using a pastry wheel, cut 2-inch wide strips. You should have 5-6 strips. Reroll and cut the scraps to have as many strips as needed. If the dough becomes too warm to handle, transfer to a cutting board or baking sheet and refrigerate until firm again.
Assemble the pie:
Pour the fruit mixture into the refrigerated pie shell, flattening and adjusting to make it fit evenly. Dot with the pieces of butter. Brush the edges of the chilled pie shell lightly with water.
Place 3 to 4 strips of pie dough over the filling, spacing evenly. Fold back every other strip then place. Place a long strip of dough down the center. Unfold the other strips the fold back up the opposite strips. Place another piece down. Repeat this weaving process until you have a lattice shape. Trim the lattice pieces so they’re more flush with the border of the pie.
Tuck the edges up and over to create an border, sealing everything together by pressing with your fingers. Use your fingers to make a deep crimping pattern. Transfer to the freezer for 15 to 30 minutes.
Meanwhile adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy. Preheat the oven to 400°F
In a small bowl, whisk together the egg yolk and cream. Remove pie from freezer. Brush all over with egg wash. Sprinkle generously with turbinado sugar. Bake on a parchment lined rimmed baking pan until the edges are lightly brown, about 25 minutes.
Reduce heat to 375°F and continue baking for another 45 to 55 minutes, or until the edges are deeply brown and the filling is bubbling. If the edges become too dark, use a pie shield or foil to protect them from the heat. Glass and ceramic pie pans will take longer to bake than metal.
Cool completely before serving. Store leftovers wrapped in foil for up to 1 day at room temperature. Or store covered in the fridge for up to 5 days. Reheat in a 325°F for 5 to 10 minutes.
You can add 1/4 cup more sugar if your fruit isn’t ripe and sweet enough.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
Photos by Ashley McLaughlin.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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