Make your favorite 2-crust pie dough. Divide dough in half, shape into flat rounds, wrap in plastic or slide into large Ziploc bags and refrigerate (up to an hour would be good, but if you don't have that much time let it chill while you make the filling).

FILLING:

3 pt. fresh blueberries
3 lg. fresh ripe peaches (peeled and sliced)
1/2 c. sugar
1/4 c. flour
1 tsp. grated lemon peel

Mix all together. Roll out your pie crust. Fill with blueberry mixture. Cover with remaining pie crust. Bake at 400 degrees for 50-60 minutes. Let pie cool before serving.