Peach-Blueberry Pie

The flavors in this pie scream summer, but don't let cold weather keep you from baking it; thawed frozen fruit works beautifully here. The tart lemon zest and juice in the filling balance the sweetness of the fruit, in contrast with the crunchy turbinado sugar on top of the geometric pieces of pie crust.

Peach Blueberry Pie
Photo: Photo by Greg DuPree / Food Styling by Ali Ramee / Prop Styling by Christine Keely
Active Time:
30 mins
Cool Time:
3 hrs
Total Time:
4 hrs 50 mins



  • 2 ½ cups (about 10 5/8 oz.) all-purpose flour, plus more for work surface

  • 1 tablespoon granulated sugar

  • 2 teaspoons kosher salt

  • 1 cup (8 oz.) cold unsalted butter, cubed

  • ¼ cup ice water

  • 1 tablespoon apple cider vinegar


  • 3 cups fresh blueberries (1 lb.)

  • 1 pound medium-size fresh peaches, peeled and sliced (about 2 1/2 cups)

  • 1 cup granulated sugar

  • ¼ cup cornstarch

  • 1 teaspoon grated lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon kosher salt

Additional Ingredients

  • 1 large egg, beaten

  • 2 tablespoons turbinado sugar

  • Whipped cream or vanilla ice cream (optional)


Prepare the Crust:

  1. Pulse flour, sugar, and salt in a food processor until combined, 3 to 4 pulses. Add butter; pulse until mostly pea-sized butter pieces remain, about 6 pulses. Add water and vinegar; pulse until dough comes together, about 10 pulses. Turn dough out onto a clean work surface. Divide dough in half. Shape each dough half into a round disk; tightly wrap disks individually in plastic wrap. Refrigerate until chilled, about 30 minutes.

  2. Preheat oven to 425°F with rack in lower third position. Remove dough disks from refrigerator. Unwrap 1 dough disk; roll out on a lightly floured work surface into a 12-inch round. Transfer to a 9-inch pie plate, and press firmly into bottom and up sides of plate; crimp edges, if desired. Place dough in refrigerator until ready to use. Unwrap remaining dough disk, and roll into a 12-inch round. Cut dough round into 2-inch-wide strips. Cut 2-inch-wide strips diagonally across strips in dough to form diamond-like trapezoid shapes. Place dough shapes on a parchment paper-lined baking sheet. Place in refrigerator until ready to use.

Prepare the Filling:

  1. Stir together blueberries, peaches, sugar, cornstarch, lemon zest and juice, cinnamon, and salt in a large bowl until evenly coated.

  2. Remove pie shell and dough shapes from refrigerator. Pour Filling into pie shell. Arrange dough shapes on top in a decorative pattern, discarding any dough trimmings or incomplete diamond shapes (or reserving for another use). Refrigerate assembled pie for 10 minutes.

  3. Remove pie from refrigerator; brush dough shapes and dough around pie edge with egg, and sprinkle evenly with turbinado sugar. Place pie on an aluminum foil-lined rimmed baking sheet. Bake in preheated oven until Crust edges and top begin to brown, about 20 minutes. Without opening oven door, reduce oven temperature to 350°F. Continue baking until filling is bubbly, 30 to 40 minutes, covering pie with aluminum foil after 20 minutes to prevent Crust from overbrowning. Transfer pie to a wire rack. Let cool completely, about 3 hours. Serve at room temperature (or, if desired, slightly reheated) with whipped cream or vanilla ice cream, if desired.

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