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Easy Summer Strawberry & Peach Pie Recipe

peach and straeberry pie

Summer is the time for PIE! Admittedly, I am more of a cake lover than a pie lover, but that's mostly because I never feel like my pie crust is ✨phenomenal✨. It's always just okay. But after checking my fridge and realizing I had more strawberries and peaches than I knew what to do with, I decided to give my pie making abilities another go. After all, I can't get better at making pie crust if I never practice, right?

One thing I love about Summertime is the abundance of seasonal fruits we get to enjoy. The berries are so delectably sweet, the peaches are incredibly juicy and everything just tastes so much better and so much more vibrant. There's nothing I love more in the Summer months than going to the local farmer's market and stocking up on as many fresh fruits and veggies as humanly possible. All I need now is a bike to ride into town with a little basket to store all my goodies. Adding that to my Christmas list for this year.

I could be wrong, but I don't think strawberry and peach is a super common combination for pie. Strawberry and rhubarb maybe or peach and blueberry. But you don't often hear of these two fruits coming together in holy matrimony in a pie. But again, I'm not a pie person. So let me know if I'm wrong in the comments.

Whatever the case, if this pie combo wasn't on your radar before, it definitely should be now. It's so delicious and is a happy medium between the pure indulgence of a peach cobbler and the bright bite of a strawberry scone. It's such an easy option for your 4th of July celebrations or if you're just in the mood for an easy, summer-y sweet treat.

Here's my easy and delicious Summer strawberry and peach pie recipe.

strawberries in a colander

peaches and strawberries in a bowl

I have to say, one thing that made all the difference in making the pie crust, was using a pastry cutter. I used to not really see the value in them until I used it for the first time making this pie, and I realized how very wrong I'd been.

While a fork can get the job done, there's something about that pastry cutter that not only makes it easier on you, but is able to really get those small chunks of butter mixed in with the flour in a way that a fork or your hands simply can't do. If you couldn't tell, I'm now team pastry cutter all the way.

This is an aside, but I notice the same thing with biscuit cutters. Growing up, my mom taught me to cut biscuits or empanada dough with a floured water glass. But something about those thin, sharp edges of the biscuit cutter makes such a cleaner cut and doesn't deflate your dough. But I digress. Back to the pie.

This pie was so good and so easy to make, but there are a few things that I, as an amatauer baker could have done differently, so I'll share those with you to make your process smoother and make your pie even more perfect.


Don't Make the Edges Too Thick - I learned this the hard way when I realized some of my edges weren't completely cooked through!! Paul Hollywood would not have been pleased. Make sure the edge of your crust is thick enough to create the trim, but not so thick that it ends up doughy in the center.

Make Sure Your Edges Are Actually Sealed Together - I didn't realize my edges weren't completely sealed until I saw all of my beautiful pie juice bubbling out from underneath the pie. Again, Paul Hollywood would have immediately called me out on the "soggy bottom" issue. Make sure your slits on top of the pie are large enough to let a lot of heat through AND ensure that your crusts are tightly sealed together.

Use Less Juice- For a slightly less messy pie, use less of the pie juice when transferring the filling to your pie dish. This will help the juice not spill out during the cooking process and create a more well-set pie.

peach and strawberry pie and pie dough

FTC: This post is not sponsored. The description contains affiliate links, if you click on one of the product links, I receive a small commission. This does not affect the price of your purchase. It simply helps support my channel and blog and allows me to continue to make videos. Thank you for the support!


For the crust:

  • 2 ½ cups all-purpose flour

  • 1 tsp salt

  • 1 tbsp sugar

  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes

  • 10 tbsp ice water

For the filling:

  • 3 cups fresh strawberries, hulled and sliced

  • 3 cups fresh peaches, peeled and sliced

  • ¾ cup granulated sugar

  • ¼ cup brown sugar

  • ¼ cup cornstarch

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • Pinch of salt

For the topping:

  • 1 egg, beaten (for egg wash)

  • 1 tbsp coarse sugar (optional)


Prepare the crust:

  • In a large bowl, whisk together the flour, salt, and sugar.

  • Add the cold butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

  • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

  • Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the filling:

  • In a large bowl, combine the strawberries, peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Gently toss to coat the fruit evenly.

  • Let the mixture sit for about 15 minutes to allow the flavors to meld and the juices to release.

Assemble the pie:

  • Preheat the oven to 425°F (220°C).

  • On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges.

  • Pour the fruit filling into the crust, spreading it out evenly.

  • Roll out the second disk of dough and place it over the filling. Trim, seal, and crimp the edges. Cut a few small slits in the top crust to allow steam to escape.

  • Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.

Bake the pie:

  • Place the pie on a baking sheet to catch any drips and bake for 20 minutes.

  • Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbling.

  • If the edges of the crust start to brown too quickly, cover them with foil.

Cool and serve:

Let the pie cool completely on a wire rack before serving to allow the filling to set.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.


 peach and strawberry pie with hydrangeas


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