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
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  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
  See Also
  Easy Apple Pie Recipe
  - 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? ›

Butter plays a key role in creating the delicate flakiness of the pie crust, and only if the butter is incorporated correctly and COLD when it goes into the oven.

Read On ›

What is the secret to a good pie crust? ›

Use Very Cold Butter or Fat

Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky.

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.

Learn More Now ›

Can you add butter to premade pie crust? ›

For a slightly richer tasting crust, brush lightly with melted butter. Refrigerate until firm before filling the crust as desired. Repeat the dusting and rolling process with the second crust, and drape it over the pie filling. Crimp the top and bottom crusts together.

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

Despite the great taste of butter, some bakers don't like to use it for pie crusts because it's difficult to handle. “Butter is harder to work with than shortening because it melts at a lower temperature,” Huntsberger said. It can be hard to get a flaky pie crust with butter if the butter isn't handled very carefully.

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.

Know More ›

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. So you definitely don't want to overdo it.

Get More Info Here ›

How do you elevate a store bought pie crust? ›

Add a sprinkle of sugar: Sprinkling a little bit of sugar over the crust before baking can give it a slightly sweet and caramelized flavor. Experiment with spices: Try adding a pinch of spices such as cinnamon, nutmeg, or allspice to the crust before baking to give it a little extra flavor.

Is it OK to have chunks of butter in pie crust? ›

You knead bread dough to develop and stretch the gluten. In pie crust, you don't want gluten to form so you don't want to mix too much and overwork the dough. For a flaky crust, cut the butter so that chunks of butter about the size of walnut halves remain. The chunks of cold butter create the layers in the dough.

How do you keep butter from leaking from pie crust? ›

Keep everything cold.

This helps to stop the butter from melting and means your dough is nice and easy to work with.

See Details ›

What does dot with butter mean? ›

Dot with butter means to literally, place "dots" of butter on top of the filling and under the top crust. This extra step makes the pie's filling a little bit more delicious and rich, but doesn't do much else. Your Grandma did it and you should, too.

Read The Full Story ›