Classic Peach Pie Crust

There's something about the smell of peaches hitting a hot oven that makes you feel like summer itself is baking. I discovered this pie on a sweltering July afternoon when I'd bought too many peaches at the farmer's market and my friend challenged me to use them all in one dessert. The result was golden, bubbling, and so good that I've made it nearly every summer since.

I'll never forget bringing this to a potluck and watching my usually quiet neighbor take three slices back-to-back, barely saying a word until she finished the last bite. When people ask for the recipe now, I know I've done something right.

Ingredients

• All-purpose flour (2 1/2 cups): The foundation of your crust; keep it cool and don't overwork the dough or your pastry will toughen up.
• Cold unsalted butter (1 cup): Cut into cubes and stay cold, because those little pockets of butter create all those flaky layers you're after.
• Salt (1 tsp): A pinch for the crust dough balances everything and makes the butter flavor pop.
• Granulated sugar (1 tbsp for crust, 3/4 cup for filling): The small amount in the dough adds sweetness without interfering with flakiness.
• Ice water (6-8 tbsp): Add it slowly and watch the dough come together; too much and you've got a tough crust, too little and it won't hold.
• Fresh ripe peaches (6 cups): Use a mix of yellow and white peaches if you can find them; the flavor complexity is absolutely worth the extra hunt.
• Cornstarch (1/4 cup): This is your secret weapon against a soggy filling, absorbing excess peach juice without affecting the taste.
• Lemon juice (1 tbsp): Cuts through the sweetness and sharpens the peach flavor like turning up the volume on a song.
• Ground cinnamon and nutmeg (1/2 tsp and 1/4 tsp): These warm spices whisper in the background, not screaming; measure carefully so they complement rather than overpower.
• Vanilla extract (1 tsp): Rounds out the peach and spice notes with a gentle sweetness.
• Beaten egg (1 egg): Your egg wash creates that gorgeous golden-brown shine and helps the coarse sugar stick.

Instructions

Mix the crust base:

Whisk flour, sugar, and salt in a large bowl. Add cold cubed butter and work it in with a pastry blender or your fingertips until the mixture looks like breadcrumbs with pea-sized butter pieces scattered throughout; those little pockets are what make your crust flaky.

Bring the dough together:

Sprinkle ice water over the flour mixture one tablespoon at a time, tossing gently with a fork until the dough just barely holds together. It should feel shaggy and slightly dry, not wet or sticky.

Chill the dough:

Divide your dough in half, shape each piece into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least an hour (or overnight if you're planning ahead). Cold dough is forgiving dough.

Prepare the peach filling:

Toss your sliced peaches in a large bowl with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Let it sit for 10 minutes so the peaches release their juices and everything gets acquainted; you'll see the mixture start to look a little glossy.

Preheat and roll:

Heat your oven to 400°F. On a lightly floured surface, roll out one dough disc into a circle about 1/8-inch thick and large enough to fit your 9-inch pie dish with a slight overhang.

Line the dish:

Transfer the rolled dough to your pie dish and trim excess, leaving about an inch hanging over the edge so you have something to work with when you seal the edges later.

Fill and top:

Pour the peach filling into the crust, spreading it evenly. Roll out the second dough disc and lay it over the filling, then trim, seal, and crimp the edges with a fork or your fingers until they look finished.

Create steam vents:

Cut several diagonal slits into the top crust or create a lattice pattern so steam can escape and your filling doesn't bubble over inside the oven.

Egg wash and bake:

Brush the top crust with beaten egg and sprinkle with coarse sugar if you like a little sparkle. Slide into the oven and bake for 50 minutes until the crust is deep golden brown and you see the filling bubbling up through the vents; if the edges start browning too fast, cover them loosely with foil.

Cool completely:

This is the hard part, but don't skip it: let the pie cool on a wire rack for at least 2 hours before slicing. The filling needs time to set and firm up, or you'll end up with a delicious but structurally unstable slice.

Pinterest

My sister once bit into a slice still warm from the oven and said, "This tastes like the summer I want to remember," which pretty much sums up why I keep making it. Somehow, a simple pie became the dessert that marks time in our kitchen.

Peach Selection Matters More Than You'd Think

The difference between a good peach pie and a great one often comes down to the peaches themselves. Ripe peaches should yield slightly to pressure but not be mushy, and they should smell fragrant even before you cut into them. A mix of yellow and white varieties gives you deeper, more complex flavor than either type alone, and don't be afraid to chat with whoever's at the farmer's market or produce section about ripeness. I've started picking peaches a day or two before I plan to bake because they continue to soften and sweeten as they sit on the counter.

The Crust Is Worth the Time

Buying a store-bought crust will save you 20 minutes, but making your own changes the entire eating experience. The smell as it bakes, the way the butter creates those crispy layers, the knowledge that you made it from scratch, all of it adds up to something that feels special. The key is keeping everything cold and not overworking the dough; treat it gently and it will reward you with flakiness that store-bought versions sometimes struggle to match.

Serving and Storage Wisdom

Serve warm slices with vanilla ice cream or whipped cream, but don't overlook room temperature or even chilled slices the next day; the pie is genuinely good at every temperature. Store covered on the counter for a day or two, or wrapped well in the refrigerator for up to four days. It also freezes beautifully if you want to make it ahead for a gathering.

• If you're short on time, store-bought pie crust works in a pinch and honestly still tastes delicious.
• Leftover pie makes an unexpectedly good breakfast with coffee the morning after.
• A scoop of melting ice cream on top is not optional; it's the only way to eat it.

Pinterest

This pie is less a recipe and more an invitation to slow down on a summer afternoon and make something warm and beautiful. Serve it with the people you love, and watch it disappear.

Recipe FAQs

→ How do I ensure a flaky crust?

Use cold butter cut into flour until coarse crumbs form, and chill the dough thoroughly before rolling out to maintain flakiness.

→ Can I use different types of peaches?

A mix of yellow and white peaches adds complexity and depth to the filling's flavor profile.

→ What is the purpose of cornstarch in the filling?

Cornstarch thickens the peach juices during baking, preventing a runny filling and ensuring a smooth consistency.

→ Why add lemon juice to the filling?

Lemon juice balances sweetness and enhances the natural peach flavor with a bright, subtle acidity.

→ How can I prevent the crust edges from overbrowning?

Cover the edges with foil partway through baking to shield them while the filling cooks through.