Blackberry Peach Pie



I promised fruity crisp-like concoctions and Jill does not disappoint. Before the chills begins to stick and sweaters feel far more familiar than flip flops, gather up some peaches and blackberries and make this beautiful Blackberry Peach pastry – it’s not quite a pie, not quite a galette – but original and quite special for a late season dessert. – Maggie

I call this a pie, but it’s more of a cross between the baked French dish, clafoutis, which is cherries covered in a thick flan, or a galette, a sort of freeform pie. Whatever you call it, it’s delicious, easy and perfect. Crammed with fresh fruits and berries, it’s the perennial summer dessert through and through.

At the cottage, I keep the freezer stocked with frozen puff pastry, ready for pies like this when wild raspberries and blackberries come into season.

The month of August blessed us with these beautiful berries.  Most are frozen, to use in kefir smoothies throughout the winter.

Henry and Rocco  are right at our heels, gorging on ripe fallen berries.

Not sure where these berries came from, they just magically appeared one summer, completely covering the whole hillside.

This pie is so easy. Defrost a roll of frozen puff pastry, unroll (with included parchment) and  drop into an 9-inch pie plate. Add in your fruit and drizzle custard mixture overtop.

Bring all four corners of the pastry to centre and pinch together.

Use a pastry brush to sop up whatever’s left in the bowl, and brush lightly over the puff pastry.

Bake for about an hour, until golden brown and the custard sets. If the top starts to brown before it sets, then tent with some foil wrap.

Let cool and stand for about a half hour (if you can wait that long!) before cutting, and serve with a dollop of vanilla ice cream.

Blackberry Peach Pie

Makes: 1 9-inch pie


For the Pie
  • 5 peaches, sliced (skins left on)
  • 1 cup blackberries
  • 1 square sheet of frozen puff pastry
For the Custard Filling
  • 1/2 stick of butter
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla


  1. Preheat the oven to 375 degrees.
  2. Cut up fruit and set aside.
  3. Melt butter in a small bowl using microwave. Add remaining custard ingredients and mix well; the mixture should be thick but still pourable.
  4. Unroll thawed puff pastry (comes frozen in a big square sheet of parchment paper) and place in 9-inch pie plate, including the parchment.
  5. Add peaches and blackberries to pie shell, and drizzle custard mixture all over.
  6. Fold your pastry corners over to centre, brush extra custard mixture to help brown. Sprinkle the pastry with a bit of sugar so that it shimmers like fairy dust.
  7. Bake in 375 degree oven for an hour. If crust becomes too brown before centre is set, then tent with foil, shiny side out.
  8. Let cool and stand a few minutes to allow the juices to settle. Serve with a scoop of vanilla ice cream.
All photos styled and taken by Jill Chen.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.