BEST Fresh Peach Pie Recipe with All Butter Pie Crust (2024)

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Nothing says summer like a fresh peach pie with all butter pie crust. This recipe is for the best pie you’ll ever eat! I dare you to have just one piece.

I’m losing my mind right now. It’s officially peach pie season and I can’t get enough. We buy peaches by the bushel to satisfy my cravings and I will literally sit down and eat four peaches in a row, no problem. I’ve been craving peaches for months, basically since September. I’m over the moon happy with the fact that peaches are everywhere now!

Peach season means I get to start making peach pies again. For a few years, I tried to freeze peaches so that we could enjoy peach pies in the dark winter months, but it just wasn’t the same. So here is my first peach pie of the summer made with love and with thankfulness that I have the next few months to indulge in peach goodness. Hello, old friend.

This peach pie was made with my all-time favorite all-butter pie crust from Four & Twenty Blackbirds Bakery’s Pie Book. You can find the instructions on this post here.

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★★★★★5 from 10 reviews

Nothing says summer like a fresh peach pie with all butter pie crust. This recipe is for the best pie you’ll ever eat! I dare you to have just one piece.

Author: Kelly Egan
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 8 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

Scale

For Peach Pie Filling:

6 cups sliced peaches
1 1/2 tablespoons lemon juice
1 1/4 cups sugar
1/3 cups flour
1 teaspoons cinnamon
1/4 teaspoons nutmeg
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing

For All Butter Pie Crust:

2 1/2 cups unbleached all-purpose flour (312 grams)
1 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 pounds (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
1/4 cup cider vinegar
1 cup ice

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Instructions

For the peach crust filling:

Combine peaches, sugar, flour, and spices in a bowl and toss to coat.
Roll out one all-butter pie crust round (recipe here) and place it in your pie plate.
Spread the coated peaches evenly in the pie plate.
Roll out the second pie crust round and cover your pie dish. Trim the edges to approximately 1 inch and roll the dough up and crimp to seal to form thecrust edge.
Coat the pastry dough with egg wash, cut some steam vents using a knife and sprinkle with sugar.
Bake at 425° Fahrenheit for 30 minutes, without opening the oven, reduce temperature to 350° F and bake for another 30 minutes.

For the all butter pie crust:

Full instructions for all butter pie crust

Pro tip: If you are looking for the easiest way to roll out a pie crust, pie boardis the best $30 you will ever spend.

Craving a fresh slice of peach pie? Pin this recipe for later:

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Comments

Lovely Letters says
June 11, 2014 at 4:36 pm

Ok… is there anything you can’t do!? This is unreal. I want all butter everything and I think pie crust is a good place to start!
xx Katie
lovely letters
Reply
- Kelly says
  June 22, 2014 at 5:56 pm
  
  You are too sweet! Pie crusts are definitely best with butter!
  See Also
  Scotcheroos... Old School Classic Rice Krispies Bar Cookies - 52 Cookie recipes Salsa Roja - Restaurant Style Salsa Recipe for the Instant Pot Potato Casserole Recipe - Food.com Easy Christmas Cookie Recipes!
  Reply
Sarah @ Snixy Kitchen says
June 11, 2014 at 6:21 pm

My heart almost exploded when I saw the bins of stone fruit at the market. I am going crazy for them. Peach pie is one of my favorites and this one looks delish! Love the lattice top crust!
Reply
- Kelly says
  June 22, 2014 at 5:56 pm
  
  Love me some stone fruit! 🙂
  Reply
Sarah Cook says
June 25, 2014 at 10:32 am

Mmmmmmm! This looks sooooo good! That crust just looks like it would melt in your mouth.
Reply
- Kelly says
  June 30, 2014 at 8:59 am
  
  Absolutely! I’m actually making it again today because I just can’t get enough!
  Reply
Preeti says
July 12, 2014 at 11:38 pm

I think the pie crust recipe is a bit off… it includes apples??? And cinnamon, allspice, nutmeg… Sounds like the recipe for apple pie. 🙂
Reply
- Kelly Egan says
  July 14, 2014 at 10:34 pm
  
  Oh my goodness Preeti!!!! Thanks so much for catching my “cut and paste” error from my apple pie post! I meant to cut and paste the dough ingredients and instead I did the filling! Thanks for pointing this out!
  ★★★★★
  Reply
  - Preeti says
    July 15, 2014 at 4:05 pm
    
    Haha – no worries love! Although maybe it’s time to try a double pie recipe?? 😀
    I am going to make a peach pie this week. California peaches are AMAZING.
    Reply
    - Kelly Egan says
      July 15, 2014 at 4:12 pm
      
      Oh great! I’ve made 3 peach pies in the last month! I can’t get enough. Plus the dozens that I’ve eaten a la carte…..
      ★★★★★
      Reply
- Delladot says
  July 20, 2017 at 12:09 pm
  
  Wonder what recipe you’re reading?
  Reply
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  - Kelly Egan - A Side of Sweet says
    July 20, 2017 at 7:15 pm
    
    Hi – This is actually a recipe that has been passed down in my family. my mom taught me to make it when I was little!
    ★★★★★
    Reply
Anne at Left Brain Craft Brain says
August 3, 2014 at 1:26 am

This looks sooooo good! My daughter is a stone fruit fanatic so we always have some in the house during the summer.
Reply
Kelly Egan says
August 4, 2014 at 9:02 pm

Thanks Anne! Speaking of, I just came home with a humongous bag of peaches! Got a get them while they are in season!
★★★★★
Reply
Dave says
June 12, 2016 at 9:33 pm

We grew up with this made as a cobbler with layers of crust inside and on top.
Reply
- Kelly Egan - A Side of Sweet says
  June 13, 2016 at 7:12 am
  
  Sounds heavenly! I’d love to try it! Do you use a regular pie dough? Any tips for me before I make one?
  ★★★★★
  Reply
leslie connor says
October 27, 2016 at 3:54 am

If i don’t have fresh peaches, can i use canned?
Reply
- Kelly Egan - A Side of Sweet says
  October 27, 2016 at 8:42 am
  
  Hi Leslie – I can’t say for sure because I’ve never tried, but I suspect it would be ok. Just taste whatever the peaches are packed in, you may need to add less sugar if they are packed in syrup. Let me know how it turns out so I can share that info with my readers!
  Reply
Teresa Antosyn says
October 28, 2016 at 1:27 pm

Hi Kelly, I just made a peach pie with butter crust….it is the best…
So you used fresh peaches for this recipe? …mine were fresh, but frozen and I thought they were slightly mushy….
thanks, Teresa 🙂
Reply
- Kelly Egan - A Side of Sweet says
  October 28, 2016 at 7:10 pm
  
  Hi Teresa – I’ve never used frozen fruit so I’m not completely sure. We really only make this with fresh, peak season peaches! My suspicion is the mushiness might be something to do with the freezing process, or maybe they used lower quality fruit for freezing? I highly recommend pinning this recipe and bringing it back out next summer when the peaches are at their best!
  Reply
Agness of Run Agness Run says
July 17, 2017 at 8:54 am

Such an awesome and delightful dessert! I will have to try it out soon, Kelly!
Reply
- Kelly Egan - A Side of Sweet says
  July 17, 2017 at 9:36 am
  
  You have too!!! It’s the best summer dessert!
  ★★★★★
  Reply
Sally Davison says
July 25, 2018 at 2:32 pm

Wow, what a delicious pie! Since I felt challenged making the pie crust, I ordered the pie board you recommended. My husband is raving over how superb this pie is. I can see with the pie board coming soon, I’ll be making pies more often!
★★★★★
Reply
- Kelly Egan - A Side of Sweet says
  July 25, 2018 at 2:35 pm
  
  Sally – you made my day! I’m so glad you loved this pie. The pie board is seriously life changing. The more you use it the more flour gets worked into the fabric and the better it works. I just scrape it with a knife when I’m done and only wash it if there are spills!
  ★★★★★
  Reply
Stephanie says
June 14, 2019 at 1:47 pm

Hi! I want to try this for father’s day as the peaches just got ripe! Do you think I could lattice the crust and have it taste/cook the same? I’ve made pies but wanted to try a “fancier” look for him this year. Can’t wait to taste it!
Reply
- Kelly Egan - A Side of Sweet says
  June 14, 2019 at 3:28 pm
  
  Yes absolutely! I do that all the time!
  ★★★★★
  Reply
  - Stephanie says
    June 15, 2019 at 8:07 pm
    
    This might be a silly question, but do you leave the skins on the peaches?
    Reply
    - Kelly Egan - A Side of Sweet says
      June 16, 2019 at 10:11 am
      
      Yes! Easy peasey!
      ★★★★★
      Reply

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BEST Fresh Peach Pie Recipe with All Butter Pie Crust (2024)

FAQs

Why do you put butter under a pie crust? ›

Fat helps make pie crust flaky. Getting the ratios right is very important to a flaky pastry as opposed to a tough pastry or crumbly pastry. Butter is highly preferred for flavor and how it helps brown which develops the caramelization that tastes so good.

See Details ›

What is the secret to a great pie crust? ›

Cold butter is the key to flaky crusts. Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.

Tell Me More ›

What does butter do to pies? ›

Once you've rolled out and folded your pie dough, those distinct bits of butter will steam as the dough bakes, creating the pockets of air that puff up into distinct layers. If the butter is too warm, it will combine too well into the flour, making the dough hard to work with and the final crust tough or cracker-like.

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Do you need to peel peaches for pie? ›

For perfect pie filling, be sure to buy peaches at the peak of ripeness; the skin should easily bruise with the lightest amount of pressure. Many bakers prefer to remove the skins from peaches when using them for pie filling, as some find the skin's texture unpleasant and are put off by its slightly bitter flavor.

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What are 2 disadvantages of using all butter in pie crust? ›

The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily. Butter is a firmer fat, so if it's too cold, your dough will be more difficult to roll out.

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Why is my all butter pie crust tough? ›

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don't need to make sure it's a perfectly uniform ball. “As long as the dough is mostly holding together, you don't need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

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Is pie crust better with butter or Crisco? ›

Shortening is better at crumbly crust, butter is better at flaky. But you can get either from both. There are obvious differences in flavor, and butter can give you a very nice chewiness in a crust while still being tender. Butter also tends to shrink and lose shape/detail more when it bakes.

Read On ›

What does adding an egg to pie crust do? ›

But let's not underestimate the egg wash, a small but important step that gives the crust its shine. Lending countless baked goods (pie crust, pastries, breads, and more) a glistening golden shell, an egg wash also helps seal the dough, providing a protective barrier from the heat of the oven.

Read On ›

Which butter is best for pies? ›

The higher fat percentage in European butters, like Kerrygold and Plugra, is ideal if you're working with pastries where the quality of your dough is directly effected by the quality of your butter. Both Kerrygold and Plugra scored high when making pie dough and had a luscious mouthfeel when tasted solo.

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Should you butter pie crust before baking? ›

Pie and tart doughs have so much butter in them that they almost self-grease as they bake. The butter melts and turns into steam and browns the bottoms making them crispy. If you add more grease into that situation, the texture of your pie crust may change in the oven.

Should you butter a pie crust? ›

The dough is relatively easy to work with and roll out, and it holds its shape in the oven. The secret lies in using a combination of butter and shortening; butter not only imparts a rich flavor but also contributes to the crust's flakiness, while shortening ensures it maintains its shape and enhances the texture.

Get More Info Here ›

How do you make peaches taste better? ›

Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.

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What kind of peaches are best for pie? ›

Peaches come in two different broad varieties: clingstone and freestone. Clingstone peaches have pits that cling to the flesh, making them difficult to remove. But freestone peaches have pits that fall right off, making them ideal for baking.

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What is the easiest way to peel peaches for a pie? ›

Though using one might work just fine for firm peaches, a ripe, juicy peach won't hold up to the peeler, and you'll likely lose a lot of the tasty flesh in the process. The best way to peel a peach is to actually place it in boiling water for about 30 seconds, then simply remove the loosened skin using your fingertips.

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Do you butter bottom of pie pan before putting crust? ›

Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done. Using too much, or the wrong kind, can change the texture of your pie dough.