Blueberry Peach Pie

• Cut 10 T. butter into tiny cubes and 10 T. into slices or pats of butter. Chill both in separate bowls.
• Add flour, sugar, salt to a bowl and combine with hands.
• Add in the diced butter cubes and press them into the flour to create coarse crumbs with your hands.
• Once combined, add the larger "pats" of butter and flatten with fingers to coat them with flour. These pieces will stay large to create flaky layers.
• Slowly add water and mix with hands until dough starts to come together. Once it holds together, dump onto work surface and use hands to mold it into a circle. Wrap in plastic and chill 1-2 hours.
• Unwrap dough on a floured surface and dust top with flour. Cut dough in half and stack on top of each other. Cut in half again and stack so you have 4 layers stacked. Use a french rolling pin to slightly bang on the dough. Use hands to mold back into a circle. Roll out to 1 1/2 inches thick. Cut in half and make each one a circle.
• Chill each crust 1-2 hours.
• When almost ready to bake, preheat oven with a cookie sheet inside to 375. I like to let it preheat a while. I also like to use the convection setting.
• Roll first disk out so it is 2 inches wider than your 9 inch pie pan. Fold in half and lay into the pan.
• Add your filling.
• For lattice, roll out second one larger than pan.
• Use a cutter to trim edges and then make 10 lattice strips.
• Lay across pie.
• Brush with egg wash but only on the lattice (not the edges).
• Sprinkle with coarse sanding sugar.
• Bake at 375 for 45-50 mins.
• Let cool before slicing!

Filling

• Toss peaches with 1/4c. sugar and place in a sieve over a bowl for one hour.
• Toss peaches with the berries after the hour in a bowl.
• Add rest of the sugar and other ingredients, combining well.