This naturally sweetened Blackberry Peach Pie features sweet ripe peaches and tart blackberries encased in a flaky all-butter pie crust.
Lightly flour your work surface. Remove the dough from the fridge and roll each disk out into 3 mm (⅛ inch) thick, round circles.
Line a 22 cm (9 inch) pie dish with one of the raw crusts. Add the prepared filling to the crust. Set aside.
To create the lattice, use a sharp knife to slice 2 cm (0.7 inch) wide strips from the second piece of raw crust. Starting in the centre of the pie, layer strips of raw crust in decreasing size across the pie vertically. Fold back half of the strips and add remaining strips in the other direction so that they weave over and under. Once the lattice is complete, press the edges of the strips into the bottom crust and trim any hang off edges.
This pie will keep sealed in an airtight container for up to 2 days at room temperature.