Blackberry Peach Pie

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This homemade peach blackberry pie recipe features tender, juicy peaches and sweet and tart blackberries inside a buttery and flaky homemade pie crust. Finish it off with a sturdy double crust, a beautiful lattice top, or a cinnamon streusel topping. Top with peach ice cream or blackberry ice cream for an extra special treat!

This recipe is brought to you in partnership with Bushel and Berry®.

PEACH + BLACKBERRY MAKE THE PERFECT SWEET AND TART COMBINATION

When I found myself wanting to put blackberries into a pie, there was no question that putting them into my beloved fresh peach pie was going to make a fabulous combination.

That peach pie is buttery, gooey, bursting with texture and flavor, and the sweet and tart nature of blackberries seemed the perfect complement to its flavor profile. Plus, peaches and blackberries are in season at the same time where we live, so it felt like the perfect way to combine fruits that might not otherwise typically go together. 

Not only that, but the fact that my peach ice cream recipe is one of the most popular recipes on my site every summer, without fail, and blackberry ice cream turned out to be a delicious decision on my part, I figured this blackberry and peach pie would be a great way to test which ice cream paired better, you know, for scientific purposes.  

Spoiler alert: both were a hit. Both are necessary. Experiment over.

THE CRUST: YOU HAVE OPTIONS

While I will always encourage you to go for gold and make your pie crust from scratch, there is no reason a store-bought pie crust wouldn’t serve you well here. Though there’s nothing quite as delicious as homemade, a store-bought crust will save you a bit of time. 

If you’re feeling really fancy, I love a good lattice top, which lets that gorgeous orange and purple filling shine through. Because this is such a goopy and messy pie (the best kind of pie, in my opinion!), I don’t recommend leaving the top crust off of it. The top crust, whether whole or lattice, helps contain the filling. 

If you don’t want to bother with a top crust but still want a topping, consider adding a streusel on top. The warm spices of cinnamon pair so well with peaches and blackberries!

---

INGREDIENTS IN BLACKBERRY PEACH PIE

Here’s a fun fact: if you want to make your pie crust from scratch, you’ll only need one additional ingredient than listed below, which is vegetable shortening. Otherwise, you’ll already need flour, butter, and sugar for your peach and blackberry pie. 

Here’s what you’ll need:

PIE CRUST: I will always encourage you to make your pie crust from scratch (even if you use another recipe that you love!), but a store-bought one is just fine. Be sure you’re using a two-crust recipe or purchasing two crusts.

FRESH PEACHES AND BLACKBERRIES: this recipe favors fresh peaches and blackberries, but frozen will be just fine. Thanks to Bushel and Berry®, I had fresh blackberries available to me because they were in season when I made this recipe. I particularly like this blackberry plant, Baby Cakes®, because it stays small enough to grow in a patio container and doesn’t have any pesky thorns!

GRANULATED SUGAR: just a touch to sweeten the fruit a bit and encourage the sticky, jammy filling.

CORNSTARCH: this is just to thicken the filling a bit and help it stick together.

BUTTER: though there is butter in the crust, just a touch of butter in the filling makes it ultra smooth and gives the filling a buttery texture and flavor.

LEMON JUICE: fresh is best, but bottled is fine if it’s all you have. Lemon juice will help break down the fruit during pre-cooking and then while the pie is baking in the oven.

ALL-PURPOSE FLOUR: this will help soak up some of the juices in the filling and bind it all together.

EGG + WATER (EGG WASH): for shine on the final baked crust.

COARSE SUGAR (OPTIONAL): for sparkle and a little extra flavor!

HOW TO PEEL ALL THE PEACHES FOR PIE EASILY

I prefer blanching peaches for ease of removing skins. There’s no reason you have to remove the skins, but I don’t love the fuzzy nature of them, even when cooked down and blended into the pie filling.

STEP #1

Bring a large pot of water to a boil. Meanwhile, cut a small X into the bottom of each peach and prepare a large bowl with an ice bath.

STEP #2

When the water is boiling, drop the peaches into the pot and boil for about 1 minute, then remove and immediately plunge into an ice bath. 

STEP #3

When the peaches are cool enough to handle, slide the skins right off with your hands. They are now ready to use. 

HOW TO MAKE BLACKBERRY PEACH PIE

If you’re going to make your pie crust from scratch, you’ll need about 15 minutes to bring it together and about 2 hours to let it chill before using it. Personally, I make my pie crust at least 1 day in advance and keep it in the refrigerator until I need it.

Alternatively, you can make it up to 3 months in advance so you always have one on hand! Just be sure you thaw it overnight in the refrigerator so it’s ready to go when you need it.

PREPARE THE PEACHES AND BLACKBERRIES

STEP #1

Start by chopping 1 peach into small pieces, then slice the remaining 4 or 5 peaches into slices about ½” thick and place them in a large bowl.

STEP #2

Place the chopped peach pieces in a small saucepan with the sugar, cornstarch, butter, and lemon juice, then heat over medium heat while stirring. Allow the mixture to come to a boil, then reduce the heat to low and simmer the mixture for 5 minutes, stirring occasionally.

STEP #3

After the peaches have simmered for 5 minutes, remove the saucepan from heat and pour into the prepared bowl of sliced peaches and stir to combine.

STEP #4

Add 2 Tablespoons of the flour to the peaches and stir again to combine. If peaches seem extra juicy, add an additional Tablespoon of flour.

STEP #5

Add the fresh blackberries to the peaches and stir to combine, then set this mixture aside.

PREPARE THE PIE PLATE

STEP #6

Remove one disc of pie crust from the refrigerator, roll it out to about a 12″ circle, and line a 9″ plate with the crust. Score the bottom of the pie crust.

ASSEMBLE THE PIE

STEP #7

Pour the prepared peach and blackberry filling and any juice at the bottom of the bowl into the prepared pie crust, then spread the filling evenly into the crust. Set the filled pie plate aside.

STEP #8

Roll the second disc of dough into a 12″ circle, then brush the rim of the bottom crust with a little water and drape the top crust over the pie. Press down lightly to seal the crusts and trim off the excess pastry by crimping the edges, then cut 3 slits in the top of the crust to allow for venting. Allow the pie to chill in the refrigerator for 30 minutes.

BAKE THE PIE

STEP #9

Once the pie is fully chilled, it is ready to bake. You will want to bake this pie on a baking sheet as the filling will bubble out (this is a good thing!). Be sure you’re using a pie shield or foil around the edge of the crust to prevent burning. 

HOW DO YOU MAKE A BERRY PIE NOT SOGGY?

While some folks think blind baking the crust is the only way to guarantee a non-soggy pie, I find that pricking the bottom crust with a fork and being sure the pie is baked long enough is sufficient for making the pie gooey and jammy and not soggy.

Checking the internal temperature of the pie may seem like an unnecessary step, but being sure the filling is done is the best way to insure the crust is fully baked and the filling will be nice and sticky (and not wet). 

TOPPING IDEAS

Consider my peach ice cream, blackberry ice cream, or simply some fresh whipped cream (pictured below with banoffee pie).

RECOMMENDED TOOLS

Use a pastry blender for making the pie crust.

This is my favorite ceramic pie plate, but if you’re new to pies, a glass one will help you see the crust browning on the sides and bottom for better monitoring of doneness.

This is my favorite rolling pin. It has held up for years with frequent use.

Use a citrus juicer for the lemon juice.

This is my favorite pastry brush. 

Using a pie shield will help keep the pie crust from burning. You can always use foil if you want to skip another tool, but if you bake a lot of pies, I recommend having a proper shield on hand.

MORE PIE RECIPES