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Peach and blueberry pie topped with a scoop of vanilla ice cream.

Fresh Peach Blueberry Pie

This is a recipe for a fresh peach blueberry pie with a homemade butter pie crust (Pate Brisee) Fresh fruit, a little bit of spice and you've got a beautiful fresh peach pie.
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 8
Calories 292kcal
Author Lea Ann Brown


  • 1/2 ounce Tapioca Starch
  • 1 ounce Cornstarch
  • 6 fluid ounces Cranberry Juice or equal parts water and cranberry juice or apple juice, or white grape juice
  • 1/2 teaspoon Ground Cinnamon
  • 1 teaspoon Lemon juice
  • 5 ounces Sugar
  • 1/4 teaspoon salt
  • 1 pound 8 ounces peaches skin removed, pitted, sliced
  • 1/2 cup fresh blueberries stems removed
  • 1 ounce Butter
  • 1 recipe All Butter Double Pie Crust
  • egg wash as needed


  • One Recipe All Butter Double Pie Crust. Divide the dough in half. Roll out one portion 1/8 inch thick and line the pie pan or tart shell. Refrigerate the shell for 30 minutes. After 30 minutes, dock the shell with a fork, sides and bottom.
  • Combine the tapioca and cornstarch with just enough of the fruit juice to make a slurry.
  • Combine the nutmeg, cinnamon, lemon juice, sugar, salt and the remaining fruit juice and bring to a boil. Add the slurry and return the mixture to a boil, stirring constantly. Add the peaches and bring to a boil once again. Add the butter and gently stir it in until melted. Cool completely.
  • Spoon the filling into the pie shell. Sprinkle the uncooked, fresh blueberries over the cooked peach mixture. Brush the rim of the dough with egg wash.
  • Roll our the remaining dough 1/8 inch thick and place it over the filling. Or with a pastry wheel, cut the shell into strips for a lattice topping. Brush the lattice top with egg wash. (1 egg, slightly beaten and 1 teaspoon water or cream) Crimp edges to seal.
  • Bake at 425 degrees just until the crust is lightly browned. About 45 minutes. Allow to cool on a wire rack before serving.