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slice of peach blueberry custard pie on a clear glass plate with a stack of peaches behind it
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5 from 27 votes

Peach-Blueberry Custard Pie

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.
Prep Time25 mins
Cook Time55 mins
chill pie dough1 hr
Course: Dessert
Cuisine: American
Keyword: blueberry pie, peach pie, pie recipe
Servings: 8
Calories: 527kcal
Author: Chef Dennis Littley

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 1/2 lbs peeled and sliced
  • ¾ cup blueberries
  • 8 oz Greek yogurt or sour cream
  • 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 1/4 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 1/2 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 Greek yogurt, 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: 527kcal | Carbohydrates: 78g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 163mg | Potassium: 271mg | Fiber: 3g | Sugar: 49g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg