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Peach And Blackberry Pie

This sweet and tangy pie is bursting with juicy peaches and blackberries, wrapped in a buttery and flaky pie crust. Perfect for a summer dessert or a weekend brunch.

92% would make again


for 6 servings


  • 2 ½ cups all-purpose flour (310 g)
  • 2 tablespoons granulated sugar
  • salt, to taste
  • 16 tablespoons unsalted butter, chilled and cubed
  • ½ cup buttermilk (120 mL), chilled


  • 1 ½ lb peaches (680 g), pits removed and sliced into 8 wedges
  • 1 cup blackberries (150 g)
  • ½ cup brown sugar (110 g), lightly packed
  • 2 tablespoons bourbon, or 1 tbsp vanilla extract
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1 teaspoon ground cinnamon
  • kosher salt, to taste
  • 1 large egg
  • 2 teaspoons water
  • turbinado sugar

Nutrition Info

  • Calories 596
  • Fat 32g
  • Carbs 66g
  • Fiber 3g
  • Sugar 24g
  • Protein 8g

Estimated values based on one serving size.


  1. Make the crust: Add the flour, granulated sugar, and salt to the bowl of a food processor and pulse to combine.
  2. Add the cubed butter and pulse until the butter is incorporated and broken down to the size of peas.
  3. Add the buttermilk and pulse until the dough just comes together.
  4. Gather the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
  5. Make the filling In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla), cornstarch, lemon zest, cinnamon, and a pinch of salt.
  6. Remove the pie dough from the refrigerator. Divide into two equal portions and roll each out to a ⅛-inch (3 cm)-thick round.
  7. Transfer one round of pie dough to a pie plate and trim the edges, making sure none hangs over the edge. Chill in the refrigerator until ready to use.
  8. Cut the second pie crust 20 ½-inch (1 cm) long strips.
  9. Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust on top with the dough strips.
  10. In a bowl, whisk together the egg and water until well-combined. Brush the top of the crust with the egg wash, then sprinkle with turbinado sugar.
  11. Chill the pie in the refrigerator for 30 minutes.
  12. Preheat the oven to 375˚F (190˚C).
  13. Bake the pie for 50–55 minutes, or until the crust is golden brown.
  14. Let pie sit at room temperature for at least 3 hours before serving.
  15. Enjoy!
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