Streusel-Topped Peach-Blueberry Pie

Prep 35 min
Total 1 hr 20 min
Ingredients 10
Servings 8

The combination of peaches and blueberries in this streusel-topped pie can’t be beat. Fill a Pillsbury™ pie crust with a mixture of fresh peaches and blueberries tossed in cinnamon-sugar, then top with a buttery crumb topping and bake until bubbly and golden brown. Serve with a scoop of vanilla ice cream for a sweet and summery treat! MORE+ LESS-

By Pillsbury Kitchens

Updated January 15, 2020

Make with

Pillsbury Pie Crust

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained

cup blueberries

1/2

cup powdered sugar

1/3

cup all-purpose flour

1/2

teaspoon ground cinnamon

Topping

3/4

cup all-purpose flour

1/2

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/3

cup butter or margarine

Steps

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1

Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2

Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan.
3

In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
4

Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Expert Tips

Be sure to cool pie completely at room temperature—about 2 hours—before slicing so the fruit filling can set up as it cools.
We do not recommend using frozen fruit for this recipe, as the excess moisture released during making may result in a soggy or undercooked crust.
Serve slices of pie with vanilla ice cream or a dollop of whipped topping, if desired.