Blueberry Peach Pie with a Pat in the Pan Crust
Savor the vibrant flavors of summer with this irresistible Blueberry Peach Pie featuring a stress-free pat-in-the-pan crust! Perfect for bakers of all skill levels, this recipe combines juicy, sun-ripened peaches and sweet, tangy blueberries for a luscious fruit filling that's beautifully accented with hints of cinnamon and a touch of lemon. The crust—made with melted butter and pressed directly into the pie pan—eliminates the need for rolling, making it as effortless as it is delicious. Baked to golden perfection, this pie boasts a bubbling, succulent filling nestled in a crisp, buttery crust. Ideal for backyard barbecues or cozy family gatherings, serve this dessert with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent summertime treat. Keywords: blueberry peach pie, easy pie crust, pat-in-the-pan crust, summer desserts, fruit pies.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 2 tablespoons Milk
- 2 cups Fresh blueberries
- 4 cups Fresh peaches (peeled, pitted, and sliced)
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Lemon juice
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, prepare the crust by combining the flour, sugar, and salt.
Add the melted butter and milk to the dry ingredients and stir until a soft dough forms.
Take the dough and press it into the bottom and sides of a 9-inch pie pan, ensuring an even layer. Set aside.
In a large mixing bowl, combine the blueberries and peach slices.
Add the granulated sugar, cornstarch, ground cinnamon, and lemon juice to the fruit. Gently toss until the fruit is evenly coated.
Pour the fruit filling into the prepared crust, spreading it out evenly.
Dot the top of the fruit filling with small pieces of the unsalted butter (2 tablespoons).
Optionally, sprinkle a light layer of sugar over the top for a glossy and slightly crunchy finish.
Place the pie on the middle oven rack and bake for 55-60 minutes, or until the filling is bubbly and the crust is golden brown.
If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
Remove the pie from the oven and let it cool completely at room temperature, allowing the filling to set.
Slice and serve plain or with a dollop of whipped cream or vanilla ice cream!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 36.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
