Peach & Blackberry Pie with Olive Oil Gelato

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Ingredients for a 9 inch (22cm) pie pan

All Butter Pie Crust
2½ cups all purpose flour
1 teaspoon salt
1 tablespoon caster sugar
225g (2 sticks, 1 cup) cold unsalted butter, cut into small cubes
1 cup cold water
¼ cup cider vinegar
1 cup ice

Peach & Blackberry Pie Filling
900g fresh peaches, sliced into 2 cm thick slices (about 4-5 large peaches)
300g fresh or frozen blackberries
½ cup caster sugar (100g)
1 teaspoon vanilla paste or essence
zest and juice of a lemon
¼ cup plain flour (30g)
1 egg for egg wash
demerara sugar for sprinkling