Peach Blueberry Pie

Blueberry Peach Custard Pie is the perfect dessert to end a perfect summer evening. Fresh sweet blueberries and juicy flavorful peaches are nestled in a creamy, buttery, yogurt-base custard filling. The result is a luscious pie with a blissful interplay of flavors – fresh, sweet, and tangy all at once. And, it’s easy to prepare with my step-by-step instructions!

this Recipe

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Easy Blueberry Peach Pie

This delicious recipe came from my dear friend Catherine Petros, and appears in my cookbook “Fresh Tastes.” The book’s recipe testers loved how the creamy, buttery flavor of the custard – and the crust – complemented the texture of the fruit. Many people fear the challenge of pie making, but this one is especially easy – and rewarding too. No messing with a top crust – and you can even use a prepared pie crust if you prefer.

Peach Blueberry Pie Recipe Ingredients

Here’s what you’ll need to make this heavenly pie:

• Granulated sugar
• Skim or 2% milk
• Nonfat, plain Greek-style yogurt
• Large eggs
• Almond or vanilla extract (or use both)
• All-purpose flour
• Cornstarch
• Pinch of salt
• Prepared pie crust for a deep dish 9-inch pie plate (my favorite is Easy Flaky Pie Crust)
• Fresh blueberries
• Fresh ripe peaches

Can I use frozen fruit?

While it’s best to use fresh fruit, you can use frozen peaches and/or blueberries to make this pie. Thaw them first and place on paper towel to soak up any excess moisture.

Should frozen peaches be thawed before baking in a pie?

For this custard pie, yes the frozen fruit should be thawed first. Place them on a paper towel to soak up any excess moisture.

Can I use canned blueberries instead of fresh?

I wouldn’t recommend using canned fruit in this pie. The excess liquid could cause the pie to become watery. If you can’t find fresh, use frozen.

How to Make this Recipe for Peach Blueberry Pie

(For elevations above 7,500 feet, see the adjustments in the Notes section of the recipe card below.)

1. Bring the custard ingredients and fruit to room temperature.
2. Prep oven and pan.
   Position rack in lower third of the oven and preheat to 400 degrees. Lightly spray a deep 9-inch pie pan with nonstick cooking spray.
3. Mix custard base.
   In medium bowl, whisk together the sugar, milk, yogurt, eggs, and vanilla until well blended.
   Whisk in the flour, cornstarch, and salt until smooth. Set aside.
4. Prep pie crust.
   On a lightly floured surface, roll pie crust into a 13 to 14-inch circle. Place crust in pie pan and trim so it overhangs edge evenly by about 1 inch. Fold edges under and crimp or flute. Place the pie pan on a baking sheet. Prick bottom of crust all over with a small fork. Refrigerate for 30 minutes.
5. Add blueberries and peaches.
   Arrange blueberries in the bottom of the crust and top evenly with the sliced peaches. Arrange the fruit in whatever pattern you like; you can mix the fruit if you would like more blueberries to show.
   

   

6. Add custard filling.
   Slowly pour the filling on top (the fruit will float but this won’t affect the final results).
   

   

7. Bake; cover edge.
   Bake for 25 minutes. Carefully remove pie from oven and cover edges of crust with foil or a pie crust shield to help prevent over-browning.
8. Reduce heat; finish baking.
   Reduce heat to 350 degrees and return pie to the oven. Bake 20 to 25 minutes (for a total cook time of 45 to 50 minutes). The pie is done when the edges are set and the center still jiggles slightly (like Jell-O) but isn’t liquid-y. A toothpick (or knife) inserted about 1 inch from the center should come out mostly clean.
9. Cool.
   Let cool for 1 and 1/2 hours, then refrigerate until serving. Pie will settle during cooling.

How to Partially Pre-bake a Pie Crust (an option for this pie)

I have made this custard pie with and without pre-baking the crust before filling, and it comes out delicious both ways. Pre-baking will take a bit longer, but it will also provide an even flakier crust. Here’s how to do it:

1. Preheat oven to 375 degrees.
2. On a lightly floured surface, roll pie crust into a 13 to 14-inch circle. Place crust in pie pan and trim so it overhangs edge evenly by about 1 inch. Fold edges under and crimp or flute. Place the pie pan on a baking sheet.
3. Refrigerate for 30 minutes.
4. Prick bottom all over with a fork, line with parchment or foil and fill with pie weights.
5. Place on a rimmed baking sheet and bake for 20 minutes. Remove weights and foil and continue cooking for another 5 minutes. Set aside to cool.

Storing this Recipe for Blueberry Peach Pie

If you have leftover pie, wrap well and refrigerate. It will keep for around 2 days; any longer and it can become watery and lose its flavor.

Can I freeze Peach and Blueberry Pie?

Unfortunately, because of the custard filling you can’t freeze this pie.

Variations for Peach Blueberry Pie

While this pie is beautiful on its own with the vibrant peach and blue colors, there are a few variations to try:

1. Add a lattice pie crust. Find detailed instructions in my post Making a Lattice Pie Crust.
2. Add a crumble topping:
   • In a small mixing bowl, stir together 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup quick cooking oats or toasted chopped pecans, 1/4 cup melted butter, and 1/4 to 1/2 teaspoon ground cinnamon.
   • When you take the pie out of the oven to cover the crust, sprinkle this crumble mixture over the top.

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