Go Back

Ginger Peach and Blueberry Pie

Saura Kline
Peach pie with blueberries and ginger!
Servings 10



  • 8 oz cold butter
  • 5-8 Tbsp cold water
  • 2 1/2 cups flour
  • 1 Tbsp sugar
  • 1/2 tsp salt

Ginger Peach Blueberry Filling

  • 6 peaches, peeled and sliced
  • 1/2 cup blueberries
  • 3/4 cup brown sugar
  • 1 tsp salt
  • 2 tsp ginger
  • 3 Tbsp corn starch
  • 1 Tbsp lemon juice

Egg Wash

  • 1 egg
  • 1/4 cup water


  • Preheat oven to 350 degrees F
  • To make the pie crust, put all the ingredients except the water in a food processor. Add water as needed, until the dough comes together. Split dough into 2 rounds and cover with plastic wrap.
  • Chill for 30 minutes.
  • For the filling:

    Peel and slice your peaches. If your peaches are ripe, you can easily peel the peaches by blanching in boiling water, then immediately cooling in an ice bath. The peel should just slide right off. If they’re not quite ripe though, this may not work. In that case, just get a regular ‘ol peeler and peel away.
  • Put the peaches in a bowl, add the remaining ingredients and fold together until the brown sugar, ginger, and cornstarch is completely combined.
  • Roll out your pie dough and cover the base of the pie pan. Trim the sides off the edges, and place your filling inside.
  • Now, take the remaining pie dough and roll out. Take your star cookie cutters and cut out a few of each size and place randomly over pie.
  • To make egg wash, whisk together the egg and water in a small bowl. Brush over the entire top of the crust.
  • Chill pie for 20 minutes before baking.
  • This pie will take about 2 hours to bake. I make a little border with some aluminum foil and place it around the edge of my pies for the first hour of the bake. This way, the edges of the pie crust won't burn while the center of the pie is still cooking.
  • Cool, slice, and party! Happy 4th of July!