Peach and Blueberry Pie

To start, you need to measure the required amount of water and vinegar, and briefly place them in the freezer, as we need icy cold water for the batter.

In a bowl, mix the flour with two tablespoons of sugar and salt. You can also place the bowl with the flour in the refrigerator while you weigh and cut the butter, especially if your kitchen is currently hot.

Weigh and cut the cold butter into small cubes.

Rub the flour mixture (with sugar and salt) with butter by hand until it forms large crumbs. It is better not to use a food processor for kneading this dough, as it will create very fine crumbs, and in the end, we will get a dough more similar in texture to sand, but we need layers and "air pockets" that are formed thanks to large chunks of butter in the dough.

Make a well in the flour mixture and add water with vinegar. Use a fork to mix the dough thoroughly and quickly, ensuring that the mixture is evenly moistened.

Transfer the resulting dough onto a floured work surface and divide it into two equal parts.

Knead both portions of the dough until they become more uniform (not for long!), and there may be visible flecks of butter. Shape two thick discs, wrap them in plastic wrap, and let them "rest" in the refrigerator for one hour.

For the filling, mix sugar, flour, cornstarch, cinnamon, and nutmeg in a small bowl.

Wash the peaches, remove the pits, and slice them. Place them in a bowl together with the blueberries.

Add the sugar mixture to the fruits and gently mix with a wooden spoon.

Add the lemon juice to the filling and place the bowl in the refrigerator while we roll out the dough. At this time, preheat the oven to 200 degrees Celsius. Also, prepare a wire rack to place the pie dish on, and place a baking sheet underneath to catch any juice from the filling that may drip onto the oven floor.

Take one of the chilled dough disks and roll it out on a floured work surface. Roll out the dough into a circle with a diameter of 25-27 cm (it may be uneven, but that's okay). To prevent the dough from sticking to the surface, after a few rolls, gently move the dough back and forth. If the dough tears, you can take a small piece from the edge, make a patch, and roll it out a little more.

Carefully transfer the dough to a round pie dish. Place the dish with the dough in the refrigerator and roll out the second piece of dough for the top of the pie.

Then take out the dough from the refrigerator and carefully place the filling on the bottom layer of the dough.

Cover the filling with the second circle of dough, trim the excess and seal the edges. You can shape the edges with your fingers or make fork marks around the circle.

Using a small knife, make five cuts in the lid of the pie to release steam during baking. Beat an egg with a fork and brush the pie with it. Mix two tablespoons of sugar with half a teaspoon of cinnamon and sprinkle it on top of the pie. Now it's time to put it in the oven! Bake the pie for 15 minutes at 200 degrees C, then reduce the temperature to 190 degrees C and bake for another 45-55 minutes.

The finished pie should turn golden brown, and the filling should be bubbling. Let the pie cool for 2 hours after baking, then slice and serve. This fruity pie with peaches and blueberries goes perfectly with plain vanilla or creamy ice cream.