1 stick (1/2 cup) unsalted butter, cubed and chilled
1 tablespoon sugar
1/2 teaspoon salt
Water with a few ice cubes
Milk for brushing on crust
1 pint fresh blueberries
2 peaches, sliced
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
In a bowl, cut chilled butter into chilled flour. The goal is to create a crumbly mixture by breaking the butter into smaller pieces and combining them with flour. Once you have finer crumbles, begin adding iced water (a tablespoon or two at a time) and continue mixing until larger clumps are formed.
Turn out onto a floured surface and gently knead dough into a rough disc. Wrap in plastic and let chill for 30 minutes.
Preheat oven to 375°F. In a bowl, toss blueberries, peach slices, sugar, cornstarch, lemon, and vanilla together. Set aside.
Lightly flour your surface, and roll out pie dough into 13-14 inch diameter. Place on parchment-lined baking tray. Leaving a 2-inch border around the edges, place a mound of the filling in the center. Arrange the peach slices to form a circular pattern. Fold and slightly crimp the edges. Brush the edges with milk.
Bake for about 40-45 minutes, or until the filling is bubbling and the crust is golden brown. Allow to cool before slicing and serving.