Larks Blueberry Peach Pie

2 cups flour, divided
1/4 teaspoon salt
2/3 cup sugar plus 2 tablespoons, divided
6 ounces cold butter plus 2 tablespoons, divided
3 peaches, peeled, cored and sliced 1/4 inch thick
6 pints blueberries

Using a paddle attachment in a stand mixer, briefly mix 11/2 cups of the flour, the salt and 2 tablespoons of the sugar. Add 6 ounces of the butter and mix on low speed until butter starts to incorporate. Add ice water (1/4 cup to 1/2 cup) just until dough comes together. Remove dough from mixer and knead until smooth. Let rest 30 minutes before dividing in half and rolling into two portions of dough to fit top and bottom of a 9-inch pie plate.
Preheat oven to 350 degrees.
Toss the peaches and blueberries in a bowl with the remaining 1/2 cup flour and the remaining 2/3 cup sugar. Place fruit in uncooked, prepared pie shell. Add the remaining 2 tablespoons butter, cut into small pieces, over top. Cover with remaining portion of dough. Cut slits in top.
Bake pie for one hour or until fruit bubbles.

Makes 1 pie.

— Recipe courtesy of Larks restaurant in Ashland, from the Aug. 1, 2007, Mail Tribune

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