Line a baking sheet with parchment paper. Roll 1 dough portion into a 12-inch circle; place on parchment paper. Sprinkle both sides with flour.
In a medium-sized bowl, gently combine peaches, blueberries, and 2 tablespoons sugar. Arrange peach mixture in the center of the dough, leaving a 2 to 3-inch border. Moving in one direction, fold edges of dough toward center, pressing gently to seal (dough will partially cover peach mixture). In a small bowl, beat egg and milk. Gently brush egg mixture over edges of the dough and sprinkle with turbinado sugar.
Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove from oven); bake an additional 20 minutes or until lightly browned. Serve warm with vanilla ice cream.
Notes
Recipe Tips ~I prefer using fresh peaches when in season. Be prepared as the juice may overflow but will not ruin your crust. Frozen peaches and blueberries can be substituted. ~I use Pillsbury Refrigerated Pie Crust which has two pieces of dough in one carton. Use one and keep frozen for future use. You can also use your favorite recipe for pie dough. ~For added flavor, top with 1 tablespoon butter pieces prior to baking.