Deep-dish blueberry and peach pie - delicious. magazine

Ingredients

• 350g plain flour, plus extra to dust
• 1 tsp fine sea salt
• 225g cold unsalted butter, cut into cubes
• 50g icing sugar
• 1 medium free-range egg yolk, plus 1 whole egg, lightly beaten, to glaze
• 1 tbsp lemon juice
• 2 tbsp demerara sugar
• Whipped cream or vanilla ice cream to serve
• For the filling
• 500g blueberries
• 5 tbsp cornflour
• Finely grated zest and juice 2 lemons
• 3 peaches or nectarines, stoned and cut into wedges
• 160g golden caster sugar
• You’ll also need
• Deep 23cm pie dish