This peach blueberry pie is a fresh take on a custard pie filled with juicy, ripe peaches and blueberries, topped with the butteriest pecan streusel.
Summer is the season for fruit desserts! You might also love this peach cobbler, thick and gooey berry pie, and my easy blueberry coffee cake.
As a fan of custardy desserts (I’m looking at you, panna cotta and coffee crème brûlée), this peach blueberry pie with a creamy custard filling has to be one of my all-time faves. I used to bake it as a coping mechanism when my first daughter was in kindergarten. I had NO idea how to be a school mom, but at least I had pie.
This fresh and easy custard and fruit pie recipe has layers of flavor with the creamiest texture and a buttery, crunchy pecan topping for contrast. It’s seriously irresistible, and light enough for spring or summer baking.
What Makes This Peach Blueberry Pie So Perfect
- Irresistible textures. The #1 compliment I get about this pie is how delicious the textures are! Tender fruit, creamy custard, crumbly topping, and a flaky, buttery pie crust. It’s pretty amazing, I won’t lie.
- No tempering. Unlike some custard recipes, this one doesn’t require tempering the eggs on the stovetop. Just whisk the eggs right into the filling, pour it into the crust, and bake!
- The perfect warm-weather pie. While my pumpkin pie bars and apple crumble are waiting for fall, this delicious blueberry peach pie is perfect for spring or summer when the ingredients are in season. It’s similar to a fruit tart, and it makes a great Easter or picnic dessert.
Reader Review
“This pie is a dream combination of textures with the crust, the fruit, the custard, and the topping. Forget a slice, I want the whole pan and a fork 🙂” – Laura
Here’s What You’ll Need
I recommend getting your hands on some juicy Georgia peaches and the freshest blueberries you can find! I’ve included notes on the ingredients below to get you started. Scroll to the recipe card after the post for the printable recipe details, followed by a step-by-step overview.
- Pie Crust – You can make a pie crust from scratch or use a store-bought crust. My easy homemade pie crust recipe comes together in minutes in the blender.
- Peaches – Fresh peaches, pitted, peeled, and sliced thin. You can also use canned or frozen peaches or peach pie filling. If you’re using frozen peaches, make sure to thaw them completely.
- Blueberries – Again, these can be fresh or frozen and thawed.
- Lemon Zest and Juice – Zest first, then juice your lemon. Bottled lemon juice will work in a pinch.
- Sweetened Condensed Milk – Not to be confused with regular condensed milk or evaporated milk, which is unsweetened. I use fat-free, but you can use whichever sweetened condensed milk you have on hand.
- Eggs – To thicken the custard.
- Butter – Melted and cooled before you start.
- Streusel – Made from flour, brown sugar, chopped pecans, and additional butter.
Tips for a Perfect Pie
- Par-bake the crust. Also called blind-baking, this step is important when baking pies with particularly wet fillings, like the custard in this recipe. Par-baking involves baking the empty pie crust before you add the filling, giving it a head start. This way, it won’t become soggy while the rest of the pie bakes afterward.
- Save time with a store-bought crust. Of course, if you’re using a ready-made pie crust or a store-bought crust that doesn’t require par-baking, you can skip that step and save some time.
- Mix the custard well. I usually spend a good 30 seconds or so beating the custard ingredients together. You want the filling well-combined and smooth so it bakes evenly.
- Don’t underbake the pie. If your pie crust is browning faster than the pie is baking, cover the crust with a pie shield (or foil) and continue baking. An underbaked pie won’t set properly and will turn out runny.
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- Pie Dish: A sturdy 9-inch pie dish is essential for even baking.
- Mixing Bowls: I love these stackable glass ones for easy cleanup.
- Mixer or Whisk: To whip up a smooth custard base.
- Pastry Blender: Perfect for cutting butter into the streusel.
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Par-bake the pie crust. If using homemade pie dough, preheat the oven to 425ºF. Place the pie dough in a 9-inch pie dish and bake for 7 to 8 minutes, or until lightly browned. Remove from oven and set aside.
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If using store-bought pre-baked pie crust, do not bake. Place the pie crust in a 9-inch pie dish.
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Prep. Preheat the oven to 350ºF.
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Add the fruit. In a bowl, combine the sliced peaches, blueberries, and lemon zest; toss to combine. Arrange the fruit mixture on the bottom of the pie crust.
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Make the custard. In your mixer’s bowl, combine sweetened condensed milk, eggs, lemon juice, vanilla, and butter; beat until smooth and combined, about 30 seconds. Pour the custard over the fruit mixture and set aside.
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Add the streusel. In a small mixing bowl, combine the flour, brown sugar, and chopped pecans; using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the streusel topping over the custard.
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Bake. Bake the pie for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and serve. Remove the pie from the oven. Let cool completely for at least 4 hours, or overnight, before slicing.
Calories: 246kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 144mg | Potassium: 154mg | Fiber: 1g | Sugar: 12g | Vitamin A: 410IU | Vitamin C: 4.8mg | Calcium: 21mg | Iron: 1.1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Peach Blueberry Pie
If you’re using a homemade pie crust, you’ll need to preheat the oven to 425ºF to pre-bake it before adding the pie filling. This sets the crust so it holds up against the creamy custard and avoids a soggy bottom. Don’t skip this step!
- First, par-bake the pie crust. Roll out and press your pie dough into a 9-inch pie plate. Bake in a 425ºF oven for 7-8 minutes. Then, lower the oven temperature to 350ºF and set the crust aside while you prepare the filling.
- Add the peach and blueberry filling. Meanwhile, toss the peach slices and blueberries with lemon zest. Arrange the fruit inside the prepared pie crust. I made a scalloped sort-of pattern, but you can be as fancy or fuss-free as you’d like here.
- Make the custard. Afterward, in a bowl, whisk the sweetened condensed milk with the eggs, lemon juice, vanilla, and melted butter. Pour the custard over the fruit filling.
- Add the streusel. In a new bowl, cut the softened butter into a mixture of flour, sugar, and chopped pecans to make a coarse crumb. Sprinkle the streusel generously over the filled pie.
- Bake. Last but not least, bake the pie at 350ºF for 55-60 minutes, or until a toothpick comes out clean. Cool the pie completely overnight before you serve it for neat, clean slices.
Proper Storage
- Store covered. This custard peach and blueberry pie is fine to keep at room temperature for a day or two. After that, keep it in the fridge for up to 3 days. The streusel topping will soften with time, so enjoy those leftovers sooner rather than later!
- Note that this pie isn’t suitable for freezing since the texture changes when it’s thawed.
