Step 1

Make the crust: Add the flour, granulated sugar, and salt to the bowl of a food processor and pulse to combine.

Step 2

Add the cubed butter and pulse until the butter is incorporated and broken down to the size of peas.

Step 3

Add the buttermilk and pulse until the dough just comes together.

Step 4

Gather the dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.

Step 5

Make the filling In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla), cornstarch, lemon zest, cinnamon, and a pinch of salt.

Step 6

Remove the pie dough from the refrigerator. Divide into two equal portions and roll each out to a ⅛-inch (3 cm)-thick round.

Step 7

Transfer one round of pie dough to a pie plate and trim the edges, making sure none hangs over the edge. Chill in the refrigerator until ready to use.

Step 8

Cut the second pie crust 20 ½-inch (1 cm) long strips.

Step 9

Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust on top with the dough strips.

Step 10

In a bowl, whisk together the egg and water until well-combined. Brush the top of the crust with the egg wash, then sprinkle with turbinado sugar.

Step 11

Chill the pie in the refrigerator for 30 minutes.

Step 12

Preheat the oven to 375˚F (190˚C).

Step 13

Bake the pie for 50–55 minutes, or until the crust is golden brown.

Step 14

Let pie sit at room temperature for at least 3 hours before serving.

Step 15

Enjoy!