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Peach, Raspberry and Blueberry Summer Pie - easy, delicious and a great way to use your summer fruit! -

Peach Blueberry Pie

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 pie 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Easy, delicious and the perfect way to use your summer fruit!



Oil Pastry Crust (or a pre-made/store-bought pastry crust works just fine!):

  • 2 cup flour
  • 1 1/2 Teaspoon salt
  • 1/2 cup oil (not olive oil)
  • 5 Tablespoons cold water


  • 2 peaches, peeled and cut into thin wedges
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1 Teaspoon lemon juice
  • 1 Tablespoon lemon zest
  • 1 Teaspoon ground nutmeg
  • 1 Tablespoon butter
  • egg wash (1 egg whisked together with a splash of water)
  • extra sugar
  • foil


  1. Combine oil pastry ingredients and divide into two balls.
  2. Place each between pieces of wax paper and roll out into large circles for pie crust.
  3. For Filling – Add flour and sugar to large mixing bowl and stir to combine.
  4. Add fruit, lemon zest and lemon juice.
  5. Gently fold together and then let sit for 20-25 minutes.
  6. Pour filling mixture into pastry lined pie pan.
  7. Take butter and divide into 5 small chunks, placing them randomly and spread out on top of the filling.
  8. Take top of pie pastry and cut into lattice or other decoration.
  9. Brush top of pie with egg wash and then sprinkle with extra sugar.
  10. gently cover the crust with strips of foil.
  11. Bake at 375 for 25 minutes and then remove the foil.
  12. Then bake for an additional 25 minutes.