Peach-blueberry pie

I thought I'd posted a recipe for a basic fruit pie here before, but it seems I have not.  Pandowdies, cobblers, yes, but a two-crust pie, no.  Frankly, I don't make them too often, opting for the pandowdy (top crust only) or cobbler (sweet biscuit topping), or crisp (breadcrumb and oatmeal topping).   

So, at the request of my cousin Lea, here it is!  I've converted to metric where I could for Lea's sake. 

Fruit filling
6 ripe peaches, peeled, pitted, sliced (about 4 cups by volume)
1 pint blueberries (about two cups by volume, probably about 3/4 lb, or about 350 g)
1 cup sugar (abut 225 g)
Pinch salt (3 g)
2 teaspoon ground cinnamon (5 g?) [canella]
1/4 teaspoon ground nutmeg (2 g?) [noce moscato]
2 tablespoons butter (60 g)
3 tablespoons Minute tapioca, flour, or corn starch (25 g)
Juice of half a lemon

Mix the fruit, sugar, salt, spices, lemon juice, and flour or cornstarch in a bowl.  Let sit 10 minutes. 

Pie crust
3 cups flour (375 g)
1 teaspoons salt (6 g)
14 tbsp. unsalted butter, cubed and chilled (200 g)
½ cup ice-cold water (120 ml)

Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.

Roll out half the dough, and fit into a pie plate.  Turn fruit mixture into the crust.  Dot with butter. Roll out the other half of the dough, and cover the fruit.   Tuck the edges of the top crust under the edges of the bottom crust all around the pie.  Crimp lightly.  Cut a few slits into the top crust as vents.

Bake in a pre-heated 400°F (200°C) for about 1 hour, or until the crust is nicely browned and the juices bubble up a bit.

 Fruit mixed with sugar, tapioca (or flour or cornstarch), spices, salt, lemon juice.

 Turned out into the bottom crust.  Dotted with butter.

 Top crust laid over fruit, edges crimped, vents cut into top crust.

 Golden brown and bubbly.

A slice of perfection!