Instructions: Prepare the Crust: In a large bowl, combine the flour, salt, and sugar.Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
Prepare the Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Toss gently to combine. Let sit for about 15 minutes to allow the juices to release.
Assemble the Pie: Roll out the second dough disk into another 12-inch circle. Place it over the filling and trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges to seal.
Bake: Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the crust is golden and the filling is bubbly.
Cool: Allow the pie to cool completely on a wire rack before serving. This helps the filling set.
Serving: Serve the blackberry pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!