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1
Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400u00b0.
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2
In a large bowl, combine the blueberries, peaches, 1/2 cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
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3
In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
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4
Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
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5
Meanwhile, to make the topping-combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
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6
Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
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7
Sprinkle the milk over the mixture and pulse again briefly.
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8
Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
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9
Remove the pie from the oven and decrease temperature to 375u00b0; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
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10
Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
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11
Slide a large foil-lined baking sheet onto the rack below to catch any drips.
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12
Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
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13
If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
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14
Transfer pie to a wire rack; let cook for at least 2 hours before serving.
