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1
Begin by making the bottom crust: Put a few ice cubes into a cup of water and set aside. Then stir together 1 1/4 cup of the flour, 1/2 tablespoon of sugar and 1/2 teaspoon salt in a wide bowl. Dice a stick of very cold butter and spread it over the flour mixture. Mix the butter into the flour using a pastry cutter, or pulsing the mix in a food processor. Stop when the butter is the size of small peas - this is what makes your crust flaky and delicious! Then drizzle a small amount- about 1/4 cup, of the ice water into the mix, and gather the dough together. You will probably need about 1/2 cup of ice water all together to get the dough to form a ball, but add small amounts at a time! When the mixture can be formed into a ball, make a ball and cover with plastic wrap. Chill in the fridge for at least 1 hour.
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2
While the dough is chilling, start preparing the fruit and crumble. For the fruit slice up the peaches and plums, then put in a bowl with the lemon zest, lemon juice, 1/2 cup sugar, 1/4 cup flour. Mix together and then gently fold in the blueberries. Let sit while you make the crumble.
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3
To make crumble, combine 1 cup flour, 1/3 cup sugar, 1/4 cup brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon. Dice another stick of butter and spread over the top of the flour mixture - mix together using pastry mixer or food processor, or an electric mixer with a paddle attachment. Stop when the butter is the size of peas, and then form into crumbles by bringing the mixture together with your hands and breaking into crumbles.
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4
To assemble, roll out the chilled dough into a 12-inch round, and drape over a 9 or 9.5 inch pie tin. Add the fruit mixture next, and then the crumble on top. Bake at 375F for 50 minutes, and then enjoy, preferably with ice cream on top!
