Prepare the crust: In a food processor, pulse together flour, sugar, and salt. Add cubed chilled butter and pulse until it resembles coarse meal. Add 2 tablespoons ice water and pulse. Add more water as necessary, one tablespoon at a time, until the mixture holds together when squeezed but remains crumbly. Form into a disc, wrap, and refrigerate for at least 1 hour.
Roll out the dough: Dust a work surface with flour, roll out the dough into a 12-13 inch circle, and transfer it to a 10-inch pie dish. Fold the edges and crimp with your fingers. Refrigerate while preparing the filling.
Make the filling: Combine eggs, milk, flour, sugar, melted butter, and vanilla in a bowl. The mixture will be thin.
Assemble the pie: Slice peaches, arrange in the pie crust with half of one peach in the center and the remaining slices around it. Pour half of the filling over, scatter half the blueberries, then add the remaining filling and blueberries.
Bake: Sprinkle with sanding sugar. Bake at 350°F for 35-40 minutes or until set but slightly jiggly. Cool completely.
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