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Blueberry and Peach custard pie with fresh peaches and blueberries on the side

Peach Blueberry Pie Recipe

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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!

  • Yield: 8 to 10 servings 1x


  • 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


  1. Position rack in lower third of the oven and preheat to 400 degrees. Spray a 9-inch pie pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Arrange blueberries in the bottom of the crust and top evenly with the sliced peaches.two overhead shots, one on left showing blueberrries in pie crust and one on the right showing peaches on top of blueberries
  5. Pour the filling on top (the fruit, especially the blueberries, will float but this won’t affect the final results).pie in oven baking, showing peaches floating in custard filing
  6. 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.
  7. Reduce heat to 350 degrees and return pie to the oven.
  8. Bake 10 to 20 minutes longer or until a knife inserted at the center of the pie comes out clean.
  9. Let cool for 1 and 1/2 hours.
  10. Pie will settle during cooling.
  11. 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.

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Category: Desserts, easy entertaining