After making the dough, divide it into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
Just before you’re ready to roll out your dough, wash and dry your peaches and berries. Slice the peaches.
Add the sliced peaches and blueberries to a bowl and add the sugar, lemon juice, and tapioca starch. Mix together gently to combine. Set aside.
Roll out your pie dough. Press into the pie pan and place back in the fridge for 30 additional minutes.
Preheat the oven to 425 degrees F.
When the dough has chilled again, pour in the peach blueberry pie filling.
Place the pie plate in the oven and bake for 25 minutes before turning the oven down to 350 degrees F.
While the pie bakes for the first 25 minutes, mix together the crumble ingredients with your hands or a pastry cutter until a nice crumble forms.
Remove the pie from the oven after you’ve set the heat to 350F and sprinkle on the crumble. Bake for an additional 40-45 minutes or until the crumble is golden brown and the filling is bubbling.
Cool on a wire rack almost completely before serving so the filling can set up.
Serve with fresh whipped cream, vanilla ice cream, or both.
the amount of sugar you need depends on how sweet your blueberries and peaches are. For this pie pictured, I used just under 2/3 cup of sugar because my peaches were CRAZY ripe and sweet. If the berries are somewhat tart, or the peaches aren’t crazy sugary, use the full 2/3 cup