Peach and blueberry pie
1 cup fresh blueberries
4 cups fresh peaches, peeled and sliced
3/4 cup sugar, plus more if needed
1 1/2 tablespoons all-purpose flour
Large pinch (about 1/2 tablespoon) freshly grated lemon zest
2 teaspoons fresh lemon juice, if needed
1 tablespoon butter, cut in bits
1 large egg beaten with 1 tablespoon cold water (optional)
Put half the fruit in a medium saucepan, setting aside the remaining fruit. Add the sugar, flour and lemon zest and stir to mix. Bring to a gentle boil over medium heat, stirring constantly.
Turn into a bowl and add remaining fresh fruit. Cool slightly and taste, adding more sugar and lemon juice if needed. Cool to room temperature.
Roll out pie dough to fill bottom of deep-dish pie plate. Line plate and fill with cooled cooked fruit filling. Dot top of filling with butter. Roll out remaining dough and lift over the top of the pie. (If needed, fold the dough in half and then into quarters, place over the filling and unfold.) Turn the edge of the top crust under the edge of the bottom crust and make a fluted rim by pressing between your thumb and two fingers. Cut several slits in the top. Brush the top with the egg mixture if desired, and sprinkle with a little sugar.
Refrigerate pie for 20 minutes. Preheat the oven to 375 degrees and place the pie on a baking sheet lined with parchment paper or nonstick foil. Bake 40 to 50 minutes, until the crust is golden and the filling is bubbling. Cool at least 30 minutes before slicing.