Make the pie dough. In a medium bowl, stir together the 1 1/3 cups flour and salt.
Add the butter and shortening to the dry ingredients. Using a pastry cutter (or two knives), cut in the butter and shortening until pea-size crumbs of dough form.
Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into a ball.
Place the ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Preheat oven to 375 degrees F. Lightly grease baking sheets or line with parchment paper.
Divide prepared chilled pie dough into 4 equal balls. Roll out each ball on a lightly floured surface to about 1/4-inch thick to form a circle 6 or 7 inches wide. Place the crusts on the baking sheets. Refrigerate the crusts while you make the filling.
In a large bowl, gently stir together the peaches, blueberries, 2 tablespoons of sugar, 2 teaspoons flour, and lemon juice until blended.
Wit a pastry brush, lightly brush a little beaten egg around the edge of each pie crust. Spoon the peach and blueberry filling into the center of each pie crust, leaving about a half-inch border around the edge. Lift and overlap the edges of the crust just over the edge of the filling so the filling in the center is not completely covered. Lightly brush the crust of the dough with a little more egg, and sprinkle the crust with the remaining tablespoon of sugar.
Bake the crostatas for 25-35 minutes at 375 degrees F, or until golden brown around the edges. Serve warm or at room temperature.
SNAPPY TIPS: These crostatas are great served a little warm with a scoop of vanilla ice cream or whipped cream. SNAPPY SUBSTITUTIONS: Instead of peaches you could substitute other fruit such as plums, nectarines, or apricots.
Keywords: easy summer crostata, homemade fruit crostata