Cut butter into ½-inch pieces and place in the freezer for 15-30 minutes. Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.

Combine the flour, salt and sugar in the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some pea size pieces of butter. With the processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more water a little at a time. You do not want to add any more water than is absolutely necessary.

Remove the dough from the machine and pour the mixture into two large food storage bags in equal portions. Form the dough into disks, using the bags to make it easier to keep the dough together. Seal the bags and refrigerate for at least 1 hour or for as long as 3 days.

While the dough is refrigerating, make the pie fillings. In a small bowl, combine cream cheese, lemon zest and 2 tablespoons powdered sugar and mix until combined. In a separate bowl, toss together the peaches, blueberries and lemon juice with the remaining 6 tablespoons powdered sugar, cornstarch and thyme leaves. Let sit for a few minutes while you finish preparing your crusts.

Remove dough from the fridge 5 minutes before rolling. Start with the first batch of dough. Lay a piece of waxed paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay another piece of waxed paper on top. Roll the dough into a circle approximately 12 inches wide and 1/8 inch thick. Cut out 10 circles, making each measure 4 inches wide. Place the circles on a parchment lined baking sheet and refrigerate until ready to use. Repeat this step with the second batch of dough and place on a separate parchment lined baking sheet in the refrigerator until ready to use.

While the disks are in the refrigerator, mix together the egg and water to create the egg wash.

Remove the first batch of dough circles from the fridge. With a small ice cream scoop, place cream cheese mixture onto pie crusts, leaving ½ inch to 1 inch around the edges. With a small slotted spoon, place the fruit mixture onto the cream cheese mixture, making sure that the filling is relatively flat and not piled too high. Brush egg wash on edges of pie crusts. Take the second batch of dough circle out of the refrigerator. While still firm, take a small sharp knife and slice a small cross about 1/3-inch in the center of the crusts. Take each crust and place it atop the bottom crusts and filling. Dip your fingers in the egg wash to help moisten and seal the edges when handling the pie crusts. Pinch the edges together to fully seal them. Create a finished look by taking the tines of a fork and pressing all around the edges. Brush the tops of the pies with egg wash and sprinkle with Turbinado or coarse sugar.

Bake in a 375 degree oven for 20-25 minutes. Let sit on the baking sheet until slightly cool before transferring to a wire rack to cool completely.