Grandma’s Fresh Blueberry Peach Pie

Heat oven to 400ºF.

Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.

For the pie crust, sift flour into a large bowl. Add butter and mix with a fork or pastry blender until mixture resembles small peas. Make a well in the center and add ice water. Mix together, being careful not to overwork the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.

Divide dough in half. On a lightly floured board, roll out one half into a 15-inch circle. Carefully fold in half and place into a 9-inch or 10-inch pie plate. Press evenly onto bottom and sides of pie plate. Evenly spoon the fruit mixture into the pie plate.

Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.

In a small bowl, beat egg and brush over the top of the pie. Bake at 400ºF for 12 minutes. Lower temperature to 350ºF and bake for 30 to 35 minutes.