Yield: 6 servings.

For the crust, yields two:
3 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
1 cup (or 2 sticks) cold, unsalted butter, cut into small cubes
6 to 8 tablespoons ice-cold water

Place cubed butter in the freezer 15 to 30 minutes before making the crust.

Place the flour, sugar, and salt in a food processor and pulse to combine.

Remove butter from freezer and add it to the dry mixture. Pulse the mixture until pea-sized crumbs form. Add the water, 1 tablespoon at a time, pulsing between additions until dough comes together and starts to pull away from the sides of the bowl.

Place dough on clean surface and divide in half. Wrap each half tightly in plastic wrap. Place each half of the dough into separate resealable freezer-safe bags. Place one portion of dough in the refrigerator for 30 minutes. The second portion of dough can be stored in the freezer for up to 6 months.

Remove dough from refrigerator and let come to room temperature for 10 minutes. Roll the dough out to a 12- to 14-inch circle for a 9-inch pie.

Lay crust into pie pan. Refrigerate again for about 15 to 20 minutes before adding the filling.

For the filling:
4 to 5 peaches, peeled, pitted, and sliced (3 cups)
3 cups blueberries
⅔ cup granulated sugar
Juice of one lemon
3 tablespoons arrowroot powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom

For the crumble:
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted, cold butter, cut into small cubes

To a large bowl, add peaches, blueberries, sugar, lemon juice, arrowroot, and spices. Toss gently to combine. Set aside.

Preheat oven to 425°.

Pour fruit filling into prepared and chilled pie crust. Bake for 25 minutes.

In a bowl, mix together the crumble ingredients with your hands, using your fingers to incorporate the butter into the mixture.

Once pie has baked for 25 minutes, remove from oven and reduce temperature to 350°. Sprinkle the crumble on top of fruit.

Return pie to the oven for an additional 40 to 45 minutes or until the crumble is golden brown and the filling is bubbling.

Cool on a wire rack for 1 to 3 hours before serving.

Serve with fresh whipped cream, vanilla ice cream, or both.