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!
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 prepare pie crust if you want.
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
- Pinch of salt
- Prepared pie crust (my favorite is Easy Flaky Pie Crust)
- Fresh blueberries
- Fresh 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
- Prep oven and pan.
Position rack in lower third of the oven and preheat to 400 degrees. Spray a 9-inch pie pan with nonstick cooking spray.
- 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.
- Prep pie crust.
On a lightly floured surface, roll pie crust into a 12 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. If making ahead: brush the bottom crust with an egg wash (1 egg beaten together with 1 tablespoon water.) This will keep the crust from getting soggy.
- Add blueberries and peaches.
Arrange blueberries in the bottom of the crust and top evenly with the sliced peaches (arrange in whatever pattern you like).
- Add custard filling.
Slowly pour the filling on top (the fruit will float but this won’t affect the final results).
- 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.
- Reduce heat; finish baking.
Reduce heat to 350 degrees and return pie to the oven. Bake 10 to 20 minutes more or until a knife inserted at the center of the pie comes out clean. Note that the pie can take around 7 to 10 minutes longer to cook when using 2% milk instead of skim.
Let cool for 1 and 1/2 hours. 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:
- Preheat oven to 375 degrees.
- Prick bottom of crust with a small fork.
- Line crust with foil and fill with pie weights.
- Place on a rimmed baking sheet and bake for 15 minutes. Remove weights and foil and continue cooking for another 5 minutes. Set aside to cool.
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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:
- Add a lattice pie crust. Find detailed instructions in my post Making a Lattice Pie Crust.
- 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.
Peach and Blueberry Pie Recipe FAQ
Before filling, brush the bottom crust with an egg wash (1 egg beaten together with 1 tablespoon water). As the pie bakes, the egg will form a barrier between the crust and the filling.
It’s not necessary to peel peaches before baking; it’s personal preference. The skins will soften and bake into the pie, and can provide more color. I prefer removing the skins in this recipe, for a smoother, more even texture.
A custard pie is done when you gently shake the pan (or the rack it’s baking on) and the pie is slightly jiggly in the middle, but not around the outside. And, a knife inserted in the middle should come out clean.
Pie weights are small ceramic or metal balls that are used as a temporary filling to pre-bake pie crusts. They provide enough weight to keep the crust from puffing up during baking.
- 1 cup granulated sugar
- 3/4 cup skim or 2% milk
- 3/4 cup nonfat, plain Greek-style yogurt
- 2 large eggs
- 1/4 teaspoon almond or vanilla extract
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- Pinch of salt
- 1 prepared pie crust (my favorite is Easy Flaky Pie Crust)
- 1 heaping cup fresh blueberries
- 1 heaping cup peeled, sliced, pitted fresh peaches
- Position rack in lower third of the oven and preheat to 400 degrees. Spray a 9-inch pie pan with nonstick cooking spray.
- In medium bowl, whisk together the sugar, milk, yogurt, eggs, and vanilla until well blended. Whisk in the flour, cornstarch, and salt until smooth and set aside.
- On a lightly floured surface, roll pie crust into a 12 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 pie pan on a baking sheet.
- Arrange blueberries in the bottom of the crust and top evenly with the sliced peaches.
- Pour the filling on top (the fruit, especially the blueberries, will float but this won’t affect the final results).
- Bake for 25 minutes, remove from oven and cover edges of the crust with foil or a pie crust shield (see Tip below) to help prevent over-browning.
- Reduce heat to 350 degrees and return pie to the oven.
- Bake 10 to 20 minutes longer or until a knife inserted at the center of the pie comes out clean.
- Let cool for 1 and 1/2 hours.
- Pie will settle during cooling.
- Serve warm or chilled.
Tip for no-burn pie crust edge: To prevent the edges of a pie crust from over-browning before the pie center is done, simply cover it with a pie crust shield. I like the brand Mrs. Anderson’s Pie Crust Shield – easier and more reliable than covering the edge with foil.
Tip for no-soggy crust: If you want to make this, or any, pie ahead of time, brush the bottom of the crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking. This magically forms a barrier between the crust and the filling.
- Category: Desserts, easy entertaining