Pastry

1. Place the flour and salt into a bowl and stir to combine.
2. Add the cubed butter and toss through the flour to coat completely in flour.
3. Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
4. Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
5. Press firmly into a disc, wrap and refrigerate for 1 hour.
6. Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
7. Flipping the dough and adding a small sprinkle of flour, where necessary.?Roll the dough around your rolling pin and place into your pie dish.
8. Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
9. Return the dough to the fridge for 20 minutes to chill.
10. Preheat the oven to 220C/425F.

Filling

1. Meanwhile, place the peaches, blueberries, sugar, cornflour and vanilla extract into a bowl and stir to coat evenly with the mixture. Set aside.

Streusel topping

1. Place the oats, flour, sugar and butter into a bowl and combine with your hands until the mixture is clumpy and holding together. Set aside.

Assembly

1. Spoon the fruit mixture into the pie crust nice and evenly.
2. Toss the streusel over the top evenly.
3. Place in the oven and bake for 45 minutes until bubbling and golden, covering with aluminum foil, if the top is browning too much.
4. Remove and allow to cool completely before refrigerating for at least 3 hours.
5. Slice and serve with a scoop of ice cream or pouring cream.
6. Dig in!