The College Housewife » Recipes » sweets » Peach Blueberry Pie

Peach Blueberry Pie

I am here to tell you to make THIS for the fourth of July.. and you won’t regret it.

So this doesn’t have an American flag made of strawberries and blueberries. 

It doesn’t have any red, white and blue sprinkles.

And, it is definitely NOT made with jello. 

So you’re thinking.. why the heck would I made THIS for fourth of July?

Well, mostly because it is like one of the most delicious pies that you will ever taste. 


I don’t say this about a lot of things but I will vouch for my peach-blueberry pie. If I were to enter any pie into a bake off it would be this thing. 

It’s that good. 

This pie isn’t too sweet and it lets the fruit do the talking. Whenever people ask what kind of pie this is I say “peach-blueberry” and they give me a little head tilt like when a dog hears a cat meow. 

It’s not weird I promise! 

Everyone who has ever ate this pie in my little world has really liked it and usually goes back for a second slice either right then and there or for breakfast the next day. 

I won’t lie, this pie is kind of time consuming to make. Homemade crust, boil the peaches, peal the peaches… I know I get it. It’s a crap ton of work but it’s so worth it. 

Besides, what’s more American than pie?! There’s a freakin’ song written about it. 

‘Bye bye miss American pie’

Follow my instructions and tips below and I promise your pie will taste just as good and you will BLOW any other 4th of July desserts out of the park. 

Peach Blueberry Pie

1 Cup of Butter (2 Sticks)
2 1/2 Cups of All Purpose Flour (more for surface dusting) 
1 Tablespoon of Sugar
1/2 Teaspoon of Salt
1/4 Cup of Iced Water
6-7 RIPE Peaches
3 Cups of Fresh Blueberries
1/2 Cup of Granulated Sugar
2 Teaspoons of Cinnamon
1/2 Teaspoon of Salt
3 Tablespoons of Corn Starch
1 Egg
1 Tablespoon of Milk


In a large bowl combine flour, sugar, and salt. With a box grater, shred in your two sicks of butter into flour mixture. With a pastry blender or your hands blend butter and flour until crumbles form. Slowly add in your ice water a little add a time, incorporating with your hands after each pour. The dough can vary consistency because of climate (if you live in a dry climate you may need a little more water or less in a moist climate). Form into two disk shapes, wrap in plastic wrap and refrigerate for at least two hours. 

Roll the dough out on a well floured surface. The dough may seem tough to roll out but apply pressure. You want the dough to stay cold or it will be tough to move into pie dish. Roll your 9-inch dough around your rolling pin and roll over your pie dish. Set Aside


Bring a medium sized pot filled with water to a rolling boil. “Score” your peaches with a pairing knife. Basically putting a small slit in the bottom and top of the peach (see pictures above). This slit will help the pealing process. Drop peaches in boiling water for about two minutes. In a large bowl have an ice bath (half ice / half water) prepared for peaches. Drop the peaches into the ice bath to “blanch” them (stop them from cooking). Repeat with all peaches. 

*Note that the peaches will not peal easily unless they are really ripe, like soft to the touch. 

Cut peaches into slices and mix with blueberries, sugar, cinnamon, salt and cornstarch. Pour into uncooked pie shell. Roll out your other dough disk and design the top of the pie with crust design of your choice. Whisk egg and milk mixture and brush with a pastry brush over pie crust.

Bake at a 350 degree fahrenheit oven for 50-60 minutes until the fruit is bubbling and your crust is golden brown. Service with vanilla bean ice-cream!



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