Peach-Blueberry Pie

Prepare the Crust:

1. Pulse flour, sugar, and salt in a food processor until combined, 3 to 4 pulses. Add butter; pulse until mostly pea-sized butter pieces remain, about 6 pulses. Add water and vinegar; pulse until dough comes together, about 10 pulses. Turn dough out onto a clean work surface. Divide dough in half. Shape each dough half into a round disk; tightly wrap disks individually in plastic wrap. Refrigerate until chilled, about 30 minutes.

2. Preheat oven to 425°F with rack in lower third position. Remove dough disks from refrigerator. Unwrap 1 dough disk; roll out on a lightly floured work surface into a 12-inch round. Transfer to a 9-inch pie plate, and press firmly into bottom and up sides of plate; crimp edges, if desired. Place dough in refrigerator until ready to use. Unwrap remaining dough disk, and roll into a 12-inch round. Cut dough round into 2-inch-wide strips. Cut 2-inch-wide strips diagonally across strips in dough to form diamond-like trapezoid shapes. Place dough shapes on a parchment paper-lined baking sheet. Place in refrigerator until ready to use.

Prepare the Filling:

1. Stir together blueberries, peaches, sugar, cornstarch, lemon zest and juice, cinnamon, and salt in a large bowl until evenly coated.

2. Remove pie shell and dough shapes from refrigerator. Pour Filling into pie shell. Arrange dough shapes on top in a decorative pattern, discarding any dough trimmings or incomplete diamond shapes (or reserving for another use). Refrigerate assembled pie for 10 minutes.

3. Remove pie from refrigerator; brush dough shapes and dough around pie edge with egg, and sprinkle evenly with turbinado sugar. Place pie on an aluminum foil-lined rimmed baking sheet. Bake in preheated oven until Crust edges and top begin to brown, about 20 minutes. Without opening oven door, reduce oven temperature to 350°F. Continue baking until filling is bubbly, 30 to 40 minutes, covering pie with aluminum foil after 20 minutes to prevent Crust from overbrowning. Transfer pie to a wire rack. Let cool completely, about 3 hours. Serve at room temperature (or, if desired, slightly reheated) with whipped cream or vanilla ice cream, if desired.