Closed Peach and Blueberry Pie

Ingredients:

• 1 serving pie dough, chilled for 30 minutes, see recipe below
• Flour, for working with dough
• 900 g pitted and sliced ​​peaches
• 0.5 l of blueberries
• 1/4 cup sugar
• Juice of 1/2 lemon
• 1.5 tbsp cornstarch
• 2 tbsp. butter, cut into pieces
• 1 egg beaten with a little water
• Vanilla ice cream for serving

Basic pie dough:

• 3 tablespoons of sugar
• 1/4 teaspoon salt
• Finely grated zest of 1 lemon
• 2 cups of premium wheat flour, plus a little more for working with the dough
• 3/4 cup (170 g) chilled unsalted butter, cut into small pieces
• 1 egg yolk
• 2 tablespoons ice water, plus more if needed

Preparation:

1. Shortcrust pastry for the base:
   
   In a large bowl, combine the flour, sugar, salt, and lemon zest. Add the butter and mix with a pastry cutter or your hands until coarse crumbs form. Add the egg yolk and ice water and mix by hand. (Or, pulse the dry ingredients in a food processor, then add the butter, then the egg.)
   
   Test the dough's consistency by squeezing a small amount between your fingers. It should be moist enough to hold together, but not sticky. If it's still crumbly, add a little ice water, 1 teaspoon at a time. Once you've reached the desired consistency, shape the dough into a disk and wrap it in plastic wrap. Refrigerate and chill for at least 30 minutes.
   
   Yield: 1 closed pie or crostata
   
   Divide the dough in half and set one half aside for decoration. Cover it with a towel or plastic wrap to prevent the dough from drying out. On a lightly floured surface, roll out the other half of the dough into a 25 cm (10 in) circle. Loosely roll the dough onto a rolling pin and transfer it to a 23 cm (9 in) pie pan. Press the dough into the bottom and up the sides of the pan. Trim the edges to a height of 1.5 cm (0.5 in).
2. Preheat oven to 205°C. Position a rack in the lower third of the oven.
   
   Toss the fruit with sugar, lemon, and cornstarch. Arrange the fruit on the pie crust and top with pieces of butter. Roll out the remaining dough into a circle 23-25 ​​cm in diameter and arrange it on top of the fruit. Trim and fold the edges into a decorative pattern. Cut 2-3 5 cm (2 inches) slits in the surface of the pie to allow steam to escape and brush the pie with egg wash.
   
   Place the pie pan on a baking sheet and bake for 50-60 minutes until the crust is golden brown and the filling is bubbling (this will be visible through the vents). If the edges are browning too quickly, cover them with aluminum foil. Cool on a wire rack before serving.
   
   Serve with vanilla ice cream.