1.Can I use frozen fruit instead of fresh apricots and blueberries for this pie?
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Yes, you absolutely can! Just thaw frozen fruit fully first, drain off all excess released juice, and toss with an extra 1 tablespoon of all-purpose flour to thicken extra moisture and prevent a soggy crust. Skip pre-sweetened frozen fruit to keep the signature sweet-tart balance, and avoid overmixing to keep fruit pieces intact.
2.How do I keep the bottom crust from getting soggy with all that juicy fruit?
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Great question! First, blind bake your bottom crust for 10 minutes at 400°F lined with parchment and pie weights, then brush the warm crust with a thin layer of beaten egg white to create a moisture barrier before adding filling. Double check your fruit is well-tossed with the all-purpose flour thickener so loose juices don’t pool and soak through the buttery crust.
3.What’s the best way to cut apricots for this pie without making them mushy?
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Stick to ripe but firm apricots first—skip overly soft, overripe fruit that turns mushy as soon as you cut it. Wash and dry fruit fully, slice along the natural seam with a sharp paring knife, twist to separate halves, pop out the pit, then cut each half into 4 even wedges. Toss with sugar and blueberries right before baking to avoid premature juice release.
4.Do I need to peel the apricots before adding them to the filling?
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Nope, you don’t! Apricot skin softens beautifully during baking, adds subtle depth of flavor, a pretty warm orange hue to the filling, and extra fiber. If you strongly dislike the slightly chewy skin texture, blanch apricots in boiling water for 30 seconds, shock in ice water, and slip skins off easily, but this step is totally optional for a delicious final pie.
5.Can I make this pie a day ahead of a summer gathering?
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Absolutely! Let the fully baked pie cool completely to room temperature (this takes 3 to 4 hours, and is critical for the filling to set properly) then cover it loosely with foil and store at cool room temperature for up to 24 hours before serving. Skip immediate refrigeration, as that can make the buttery flaky crust turn soggy and tough faster.
6.How much sugar do I need if my apricots or blueberries are extra ripe and sweet?
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Always taste a piece of each fruit before you measure your sugar! If your apricots and blueberries are exceptionally ripe, sweet, and low on bright tartness, cut the granulated sugar by 2 to 3 tablespoons, and add 1 teaspoon of fresh lemon juice to brighten the flavor. This keeps the signature balanced sweet-tart profile instead of a cloyingly sweet filling.
7.Why does my crust shrink when I bake it for this double crust pie?
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Crust shrinkage almost always stems from two common, easy-to-fix mistakes: overworking the dough, which develops excess gluten that contracts as it bakes, or skipping the chill step for shaped crust (it needs at least 30 minutes in the fridge before baking). Leave a 1-inch overhang when crimping too, to account for any minor shrinkage during baking.
8.Can I use salted butter instead of unsalted for the crust?
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You absolutely can, just adjust the added salt in your crust recipe accordingly! If you swap in salted butter for unsalted, cut any additional fine salt called for in the crust by ½ teaspoon to avoid an overly salty final crust. Keep your butter ice cold when cutting it into the all-purpose flour, too—this is non-negotiable for those signature light, flaky layers.
9.How do I get a golden, shiny top crust?
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Right before you pop the pie in the oven, brush the top crust and crimped edges with a thin wash of heavy cream, beaten whole egg, or egg mixed with a splash of milk, then sprinkle with a light pinch of granulated sugar for crunch. Cut 4 to 5 small slits in the top to let steam escape, and bake until the top is deep, even golden brown and filling bubbles through the slits.
10.My filling is really runny when I cut the pie—what did I do wrong?
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Runny filling almost always comes from one of two easy missteps: either you didn’t let the pie cool long enough after baking (the fruity filling needs 3+ full hours to set as it cools) or you skimped on thickener. If you used extra-juicy ripe fruit, add 1 extra tablespoon of all-purpose flour to bind juices, and never cut into pie early if you want clean, set slices.
11.Can I add other spices or mix-ins to the filling?
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Of course! This fruit filling is super versatile: add ¼ teaspoon of ground cinnamon, a tiny pinch of nutmeg, a splash of pure vanilla extract, or 1 tablespoon of fresh lemon zest to amp up the bright, summery fruit flavor. Just skip heavy mix-ins like chopped nuts or thick jams that will weigh down the delicate fruit balance and make your flaky crust soggy.
12.What’s the best oven temperature to bake this pie so the crust cooks through without burning the edges?
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Bake at 400°F for the first 25 minutes to set the bottom crust, then turn the oven down to 375°F and cover the crimped edges with a pie shield or loose strip of aluminum foil to prevent burning. Bake for another 30 to 35 minutes, until the crust is deep golden and filling is actively bubbling—this guarantees a fully cooked crust without charred edges.
13.Can I freeze this pie for later?
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You can freeze either the unbaked assembled pie or the fully baked, fully cooled pie for up to 3 months. For unbaked frozen pie, bake straight from frozen, adding 15 to 20 minutes to total bake time and keeping edges shielded to prevent burn. For baked frozen pie, thaw overnight in the fridge then rewarm in a 350°F oven for 15 minutes to crisp the crust back up.
14.How do I keep the blueberries from bleeding too much into the apricot filling?
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Toss blueberries very gently when mixing the filling—rough stirring bursts delicate blueberry skins and releases deep purple juice that discolors the bright orange apricot pieces. You can also toss blueberries with a light coating of your measured all-purpose flour first before mixing with apricot wedges, which helps contain released juice and keeps the pretty two-tone color contrast bright.
15.Do I need to use a special pie dish for this recipe?
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You don’t need a fancy specialty dish! A standard 9-inch glass pie plate works best, because it lets you see clearly when the bottom crust is fully golden and cooked through, rather than guessing with an opaque metal or ceramic dish. Avoid deep-dish pie plates unless you scale up filling by 25%, otherwise you’ll end up with a too-shallow pie and excess crust.
16.Can I make this with a store-bought crust if I’m short on time?
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Absolutely! If you’re short on prep time, look for a refrigerated double crust made with real unsalted butter for the closest flavor and flaky texture to homemade, rather than frozen crusts made with shortening that taste flat. Let the crust sit in the fridge for 10 minutes before unrolling to avoid cracking, and crimp edges tightly to seal in juicy fruit filling.
17.How long should I let the butter and flour rest when making the flaky crust?
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After you cut ice-cold unsalted butter into the all-purpose flour until you have pea-sized chunks, and add ice water to bring the dough together, split it into two flat discs, wrap tightly, and chill for at least 1 hour (and up to 2 days) before rolling. This rest period relaxes gluten and keeps butter solid, which creates those iconic light, flaky layers as the pie bakes.
18.What should I serve with this blueberry apricot pie for a summer gathering?
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This bright, sweet-tart pie pairs perfectly with simple, creamy sides that don’t overpower the fresh summer fruit flavor. A dollop of freshly whipped lightly sweetened cream, a scoop of vanilla bean ice cream, or even a tangy drizzle of crème fraîche works beautifully. Serve slices slightly cool or at room temperature, not piping hot, so filling stays set and fruit flavors shine.
19.My apricots are a little underripe and tart—how do I adjust the recipe?
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If your apricots are firm, underripe, and extra tart, add an extra 2 to 3 tablespoons of granulated sugar to the filling, and let the tossed fruit sit for 15 minutes before adding to the crust so sugar can draw out some juice and soften fruit slightly. If you prefer less added sugar, stir in 1/8 teaspoon of baking soda to mellow sharp tartness without extra sweetness.
20.How do I prevent the top crust from bubbling over and making a mess in my oven?
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First, cut 4 to 5 evenly spaced 2-inch slits in the top crust to let hot, juicy steam escape as the pie bakes, which prevents pressure buildup that pushes filling out. Leave a 1-inch crust overhang and crimp edges tightly to seal filling in, and place a rimmed baking sheet on the lower oven rack to catch any stray drips, so you avoid sticky burnt messes on your oven floor.
Y’all, I brought this blueberry apricot pie to my neighborhood block party last weekend and people were literally coming up to me for the recipe before I even set the platter down! I was worried the apricots would be too mushy since I used fresh ones from my farmers market run, but they held up perfectly next to the juicy blueberries. Total game changer for summer pie season—this is SO good, I’m so sick of the same old apple and cherry at every gathering!
Flavor combo is unreal—my whole family devoured half the pie after dinner last night! My kids loved it so much they asked for it again this weekend, I’m only knocking off a star because my crust came out a little soggier than I wanted, even after I let it cool for the full two hours. Might add a little extra cornstarch next time to thicken up the filling more, because the taste is definitely worth a redo.
Just pulled this out of the oven and let me tell you, the smell filling my apartment right now is insane. I added a tiny bit of lemon zest to the filling like I do with all my fruit pies and it makes the blueberry and apricot flavors pop so much more. Can’t wait for it to cool so I can dig in!
Made this for my kids’ end-of-school picnic and it was such a hit! I was a little intimidated by the lattice top since I’ve never nailed one before, but I followed the step-by-step tip in the recipe and it actually looked pretty professional, if I do say so myself. The only heads up is that total time is way longer than you think if you forget about that 2 hour cooling window—learned that the hard way when I tried to cut it too early and filling oozed everywhere 😂
Game. Changer. I’ve been looking for a stone fruit and berry pie recipe that isn’t too sweet, and this hits exactly the right note. I used frozen blueberries and canned apricots because that’s what I had in my pantry (don’t judge!) and it still turned out incredible. No weird soggy crust, no overly sweet filling, just perfect. Will be adding this to my regular meal prep rotation for Sunday dinners!
Just made this for my partner’s birthday since blueberry and apricot are their two favorite fruits, and they said it’s the best pie they’ve ever had. I added a crumb top instead of a full top crust because I’m terrible at rolling out dough evenly, and it was chef’s kiss. 10/10, will make again for every special occasion.
Flavor was great, but I had a really hard time with the bake time? I followed the recipe exactly for my oven, but the top crust got way too dark way before the filling was bubbling like the recipe said it should. Had to cover it with foil for the last 20 minutes, and even then the filling was a little runny. Might need to adjust temp for high altitude? Wait no, Phoenix isn’t even that high up, weird.
Wow, I was so nervous to make this for my in-laws’ Sunday dinner because my mother-in-law makes legendary fruit pies, but even she asked for the recipe! OMG, the balance of tart apricots and sweet blueberries is so perfect, and the crust was flaky exactly like it’s supposed to be. Win for me!
Made this for a small BBQ with friends and everyone raved. I will say, I didn’t have fresh apricots so I used dried apricots that I rehydrated in a little warm water for 20 minutes, and it worked way better than I expected! The flavor was still super bright, and I didn’t have to run to the grocery store last minute. Win win.