In a large mixing bowl combine flour and butter with a pastry cutter until butter is pea-sized. Beat egg and pour it into the flour mixture. Stir until combined. Add water and vinegar, stirring until dough forms a ball. Cut in two. Place each ball onto a sheet of parchment paper. Slightly flatten with the palm of your hand. Place each in a plastic storage bag. Put one crust in the refrigerator for at least one hour. ***The other crust can be frozen for up to 6 months.

Place peaches into a medium bowl. Pour boiling water over the peaches. Remove to a strainer and let cool enough to handle. Peel the peaches and slice them into a large mixing bowl. Add blueberries, sugar, lemon juice, and cinnamon. Stir until combined.

Combine flour, sugar, cinnamon, nutmeg, and oats in a mixing bowl. Place butter in a microwave-safe bowl and microwave for 10-15 seconds until butter is melted. Let the butter cool slightly.

**Remove pie crust dough from refrigerator 15 minutes before ready to bake the pie. Preheat oven to 350. Grease and flour baking sheet. Roll pie dough out on a floured surface. Spread dough onto the baking sheet evenly making sure to bring the dough up onto the sides of the baking sheet slightly. Spoon fruit mixture evenly over dough with a slotted spoon. Sprinkle streusel mixture over top of the fruit. Pour the melted butter over the top of the entire pie making sure to get into all of the cracks and crevices. Bake for 35-40 minutes or until fruit is tender and crumble topping is golden brown. Remove from the oven and allow the pie to cool completely before cutting.