Sweet summer peaches and blueberries shine in this peach-blueberry pie recipe. While they can't compete with fresh fruit, thawed frozen peaches and blueberries can be used in a pinch. Just be sure to add more cornstarch (up to double the amount if you're using all frozen fruit) to soak up the extra liquid.
To make ahead: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. The finished pie may be stored, covered, at room temperature for up to 2 days.