Make the blueberry peach pie filling:

1. Combine all ingredients in a large bowl and toss with a fork until the fruit is evenly coated.

Make the decorative pie crust design:

1. Make 1 1/2 batches of your favorite 2 crust pie recipe (my favorite here). Divide into three rounds and chill according to recipe instructions.
2. Roll out one all butter pie crust round on a floured surface and lay it in your pie plate.
3. Spread the blueberry peach filling evenly in the pie plate.
4. Roll out a second pie crust round. Use a knife or a pastry cutter to cut 1-inch strips. For perfect strips, measure and use a ruler as a guide.
5. Layer dough strips over pie filling in one direction so filling is completely covered. Roll out the third round of dough. Cut 2 to 3 one-inch strips to use to make the loose lattice design you see in the photos. Fold every other strip back, place a dough strip and then fold the strips back over, creating an over-under lattice design. Repeat.
6. Trim strips and pinch edges to seal. With the remaining dough, cut out shapes using pie crust cutters. Arrange dough shapes as desired on top of the lattice strips.
7. Brush the pie dough with milk and sprinkle with raw sugar.
8. Bake at 425° Fahrenheit for 30 minutes, without opening the oven, reduce temperature to 350° F and bake for another 30 minutes.

Pro tip: If you are looking for the easiest way to roll out a pie crust, a pie board is the best $30 you will ever spend.