Sprinkle one pie shell with 1 tablespoon sugar and bake until golden brown, about 12-15 minutes. Set aside to cool.
In a saucepan, heat peaches, ½ cup sugar and 2 tablespoons of butter. (If peaches are too tart, add more sugar.) Cook over medium high heat until peaches are softened.
In another saucepan, do the same with the blueberries. Consistency should remain fairly thick with both fruits.
Pour fruits onto baked pie shells in layers, one fruit per layer. Reserve a few berries and peach slices for top of pie.
Place remaining uncooked pie shell over top of fruit and seal the edges with your fingers. Place reserved fruit in the center for garnish. Sprinkle with 1 tablespoon sugar. Bake for about 25 minutes or until top is golden brown. Serve with good vanilla ice cream!