1/3cupEuropean Style butter (82% butterfat or greater)(such as Plugra, KerryGold or any from Brittany France) melted
1/3cupall purpose flour
Preheat oven to 450. Dust work surface with flour. Roll out pie crust to fit 9" pie plate. Transfer crust to pie plate. Trim off any excess crust that hangs beyond 1/4"over the edges. Shape edges of crusts with your fingers by pinching your thumb and index finger together on the outside of the crust and using your other index finger to press the pastry into the wedge between your pinched fingers. (see photos above).
Prick the bottom of the pie dough with the tines of a fork. Cover crust with foil or parchment paper and fill with pie weights or dried beans. Blind bake for 6-7 minutes until set, but not browned.
Reduce oven temperature to 350°.
In a large bowl toss peaches and blueberries together. Add fruit to pastry shell.
In a small bowl, add remaining ingredients, mixing with a fork until combined. Pour evenly over fruit.
Bake pie for 1 hour and 10 minutes, until set.
Cool the pie to room temperature. Cover and refrigerate until ready to serve.
Note: European-Style butter has more butterfat(82% or greater) than American butter (80%) -- and it's essential for this pie to set properly. I've made this pie with American butter and the custard tends to be on the runny side. Splurge for the good stuff.