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Home » Recipes » Pie Recipes

Peach Blueberry Custard Pie

Published: Jul 20, 2020 · Modified: Nov 15, 2021 by Chef Dennis Littley

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When it comes to desserts pies are truly an American Classic, and a Peach Blueberry Custard is at the top of my list of Summertime Desserts. Wouldn’t your family love to sit down to this delicious Peach Blueberry Custard Pie?

slice of peach blueberry custard pie on a glass plate with a stack of peaches behind it
Table of Contents:
  • Audio Player
  • Ingredients to make Peach Blueberry Custard Pie
  • Recipe: Peach-Blueberry Custard Pie

Audio Player



 

Summertime is definitely the best time of year. Everywhere you go you see fresh fruit and vegetables, and summertime food is simply the best. Being a southern boy at heart, I do love my pies, and nothing beats an old-fashioned Peach Pie. I just love walking into the room and smelling ripe peaches. What a great sensation. Then biting into one of those peaches as the juices run down my chin……sigh……now that’s summertime to me.

Peaches, Nectarines, and Plums, the holy trinity of stone fruits, but my favorite summertime pie fruit, has to be peaches! Just a plain peach pie with a scoop of vanilla bean ice cream is a wonderful thing, but make a sweet custard, blend in your fresh peaches and throw a nice handful of blueberries, add in a streusel topping and your tasting down-home goodness.

Ingredients to make Peach Blueberry Custard Pie

I do have a go-to recipe for this pie, it was standard fare in my restaurant days, and it’s also something I have not made in quite a few years.

ingredients to make the filling for pie

Let’s start by gathering the ingredients we need to make the filling for a Peach Blueberry Custard Pie. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Any leftover blueberries can get used up in my tasty blueberry buckle recipe.

ingredients to make a pie crust in glass bowls sitting on a wooden cutting board

Making your own pie crust can be a hassle, but I do recommend giving it a try. If not there are lots of options at your local supermarket. You can choose from frozen or refrigerated premade crusts. And if you do have a favorite pie crust recipe, please feel free to use your own.

Pie crust in a glass pie pan with a layer of sliced peaches in the pie shell

I use a food processor to make my pie crust, it’s a pretty simple process that provides an excellent pie crust. 

The secret to a good pie crust using a food processor is freezing the butter and Crisco pieces before using them and having ice in the water to make sure its as cold as possible.

custard over the layer of peaches in an unbaked pie shell

After placing the peaches in the pie shell, pour the custard filling overtop. It’s okay if a peach or two peaks out of the custard.

blueberries added to custard filling in the pie crust

The last step before baking is adding the blueberries. Now it’s time to start the baking process. 

If you’re not a fan of blueberries, feel free to leave them out.

streusel topping in a glass bowl

While the pie is baking make the streusel topping. Sometimes I add oats into the streusel mix, it adds a nice texture. If you decide to use oats cut the flour and sugar back to ½ cup each and use ½ cup of oats.

fully baked peach blueberry custard pie on a wooden cutting board

After baking for 25 minutes, remove the pie from the oven and top with the streusel topping. Bake for an additional 25-30 minutes or until the streusel is a nice golden brown.

I’m a little lazy about covering the crust with a foil, and you can see the exposed crust got a little too brown. But since my wife never eats the crust I didn’t worry too much, especially since I love to eat that crunchy crust!

I just ordered a set of adjustable pie crust shields, so my finished pies look as pretty as they taste.

slice of peach blueberry custard pie on a glass plate with a stack of peaches behind it

I loved every bite of this delicious pie. The peaches were sweet and fresh, the blueberries added a tartness, the custard added creaminess, and the streusel a crunch that just pushed it over the top!

If you enjoyed this recipe you may also like these:

  • Blueberry Cream Pie
  • No Bake Peach Tart
  • Blueberry Peach Crostata
  • Turtle Pie Recipe
  • Pumpkin Pie Recipe

slice of peach blueberry custard pie on a clear glass plate with a stack of peaches behind it

Peach-Blueberry Custard Pie

Chef Dennis Littley
When it comes to the perfect summertime dessert turn to a true American Classic. Your family will love this delicious blend of peaches and blueberries in a light flavorful custard.
5 from 39 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 25 minutes mins
Cook Time 55 minutes mins
chill pie dough 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 527 kcal

Ingredients
 
 

Pastry for one-crust pie

  • 1 ½ cup all-purpose flour
  • ¼ cup butter chilled
  • ¼ cup shortening chilled
  • ½ teaspoon salt
  • 1 Tablespoon sugar
  • 5-6 Tablespoons ice water

Peach Custard filling

  • 5-6 peaches about 1 ½ lbs peeled and sliced
  • ¾ cup blueberries
  • 8 oz sour cream or Greek yogurt
  • 4 large egg yolks
  • 1 cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract

Streusel Topping

  • 6 Tablespoons butter softened
  • ¾ cup all-purpose flour
  • ¾ cup sugar

Instructions
 

Pastry for one-crust pie

  • I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into ¼ inch pieces.
  • Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
  • Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
  • Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
  • Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
  • Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
  • When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
  • Roll dough from the center to the edge to keep the dough round. The dough should be about 1 ½ inches bigger than your pie dish.
  • Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
  • Keep the dough cold until you are ready to fill it.
  • Preheat oven to 375 degrees

Peach Custard filling

  • Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
  • In a bowl with a wire whisk lightly beat your egg yolks, and add sour cream, sugar, flour, and vanilla extract, just until blended and pour over peaches.
  • Sprinkle blueberries evenly over your pie.
  • Bake pie for 25 minutes, while the pie is baking make your streusel topping.

Streusel Topping

  • with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
  • After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
  • Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
  • If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
  • Remove pie from the oven when done, and place on a cooling rack for one hour.
  • You may serve this pie warm or let it cool completely.

Nutrition

Calories: 527kcalCarbohydrates: 78gProtein: 9gFat: 21gSaturated Fat: 10gCholesterol: 124mgSodium: 163mgPotassium: 271mgFiber: 3gSugar: 49gVitamin A: 788IUVitamin C: 8mgCalcium: 55mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 39 votes (7 ratings without comment)

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    Recipe Rating




  1. denise @ quickies on the dinner table says

    July 22, 2010 at 4:01 am

    I've always loved peaches and blueberries together and the way blueberries bleed their gorgeous colour into everything they touch!

    The tomatoes are gorgeous and those corn fritters are calling out my name!

    Reply
  2. MaryMoh says

    July 21, 2010 at 8:15 pm

    I truly love that pie…mmm. I would love to make. Looks really delicious!

    Reply
  3. Thella says

    July 21, 2010 at 2:14 am

    wow, as always Chef D, your recipe looks yummy! a fellow foodie tagged me as a versatile blogger but hands down, no doubt, that should be you. hence, i pass the versatile blogger award to you 🙂

    Reply
  4. Mary says

    July 21, 2010 at 2:16 am

    I want some of that pie! I love peaches and the local ones are just starting to come into season here. Custardy peach pie is now on my to-bake list!

    Reply
  5. Proud Italian Cook says

    July 21, 2010 at 1:58 am

    That pie looks to die for!!! I'm afraid to make it I might not be able to control myself!

    Reply
  6. Sara (The Saucy Dipper) says

    July 21, 2010 at 1:46 am

    Dessert for breakfast and corn fritters? You have no idea how this makes me feel. A blog post to bookmark for sure.

    Reply
  7. Emily says

    July 21, 2010 at 12:36 am

    Peaches and blueberries are certainly at their best this time of year in Pennsylvania! I was planning to make a cobbler this weekend, but I may have to try your custard pie instead. Yum!

    Reply
  8. Sarah-Jane - SiliconeMoulds.com says

    July 19, 2010 at 9:03 pm

    I've made your sweetcorn fritters tonight – though I sub'd the basil for deseeeded, chopped red chilli.

    Frightfully good !

    Reply
  9. Food FaNaTiC says

    July 19, 2010 at 9:00 pm

    I love your blog! Beautiful photos and delicious recipes. Thanks for sharing!

    Reply
  10. Elin says

    July 19, 2010 at 4:13 am

    Chef Dennis…thanks for the mouth-watering summertime pie custard and the basil corn fritters looks delish too . I love your tomato salad…never thought of using basil leaves …I uses italian parsley most of the time…perfect with the balsamic vinegar..my favourite!!!

    Reply
  11. Wendy Irene says

    July 19, 2010 at 4:01 am

    I have not tried Spectrum Organic Shortening before! Thanks for letting me know about it. I'm gonna keep my eye out 😉 Have a great day!

    Reply
  12. A SPICY PERSPECTIVE says

    July 19, 2010 at 3:06 am

    What a fabulous selection of dishes! The pie looks particularly amazing–I'd always choose dessert over just about anything!

    Reply
  13. fortheloveofyum says

    July 19, 2010 at 2:33 am

    All of your dishes look amazing, so vibrant and colorful. I can almost taste them!

    Lovely site!

    Reply
  14. Lisa Rosenberg says

    July 19, 2010 at 12:12 am

    That pie and the fritters look divine! Funnily enough I was going to ask if you had any good peach recipes as I just went peach picking.

    Do you have any non-dessert peach suggestions?

    Reply
  15. Chef Dennis says

    July 18, 2010 at 9:36 pm

    hi Kelly
    thanks for letting me know you made them, and I am so glad you like them…your pepper sauce sounds like a wonderful accompaniment!
    Dennis

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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