Preheat oven to 450 degrees F (230 degrees C).
Dust work surface with flour.
Roll out 9-inch Pie Crust (1) 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.
Prick crust with 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 to 350 degrees F (180 degrees C).
Peel and slice the Peach (4 cup) into wedges.
In a large bowl toss sliced peaches and Fresh Blueberries (2 cup) together.
Add fruit to pastry shell.
In a small bowl, add Butter (1/3 cup), Granulated Sugar (1 cup), Egg (1), 1/2 teaspoon zest of Lemon (1), and All-Purpose Flour (1/3 cup), mixing with a fork until combined.
Pour evenly over fruit.
Bake pie for 1 hour and 10 minutes, until set.