How to Make a Perfect Peach Pie and Homemade Pie Dough

Ingredients

• 1 1/4 cup Unsalted Butter (Divided: 4 tbsp grated, 16 tbsp cubed; keep chilled)
• 2.5 cups All-Purpose Flour (Divided: 1.5 cups first, 1 cup later)
• 0.75 cup Granulated Sugar (2 tbsp for dough, 1/2 cup for macerating peaches, 2 tbsp for pectin mixture)
• 1 teaspoon Table Salt (Divided between dough and peach mixture)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 1 teaspoon Lemon Zest (Grated, fine zest)
• 3 pounds Ripe Peaches (Peeled, pitted, quartered, then cut into thirds)
• 1 tablespoon Corn Starch (Sprinkled over peach pieces before cooking)
• 2 tablespoons Low‑Sugar Fruit Pectin (Helps thicken the juice without making it jelly‑like)
• 0.25 teaspoon Ground Cinnamon (Adds warm spice note)
• 0.5 pinch Ground Nutmeg (Freshly ground if possible)
• 0.5 cup Ice Water (Very cold; add in two 1/4‑cup portions)
• 1 tablespoon Water (For light mist before sprinkling sugar on lattice)

Instructions

1. Grate and Chill Butter

   Grate 4 Tbsp of the butter, shape it into a small block, and place it in the freezer until very firm (about 5 minutes).

   Time: PT5M

2. Combine Dry Ingredients

   In a large bowl, whisk together 1½ cups flour, 2 Tbsp granulated sugar, and 1 tsp salt until evenly distributed.

   Time: PT2M

3. Incorporate Cubed Butter

   Add the remaining 16 Tbsp cold butter (cut into ½‑inch cubes) to the flour mixture and pulse in the food processor 40‑50 seconds, scraping down the sides once, until the butter is coated and the mixture resembles coarse crumbs.

   Time: PT1M

4. Add Additional Flour

   Add the remaining 1 cup flour and pulse 4‑5 times until the largest pieces are about 1 inch.

   Time: PT2M

5. First Water Addition

   Drizzle ¼ cup ice‑cold water over the mixture and toss with a spatula until just combined.

   Time: PT3M

6. Second Water Addition and Form Dough

   Add the remaining ¼ cup ice water, toss again, and press the mixture together until a cohesive dough forms.

   Time: PT3M

7. Divide and Chill Dough

   Divide the dough into two equal portions, shape each into a 5‑inch disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (up to 2 days).

   Time: PT2H

8. Rest at Room Temperature

   Remove the discs from the fridge and let them sit uncovered for 10 minutes to become pliable.

   Time: PT10M

9. Roll Bottom Crust

   On a lightly floured surface, roll one disc into a 12‑inch circle, keeping the thickness even.

   Time: PT5M

10. Transfer to Pie Plate and Chill

    Gently lift the rolled crust onto a 9‑inch metal pie plate, trim excess, loosely cover with plastic wrap, and refrigerate for 30 minutes.

    Time: PT30M

11. Roll Lattice Dough

    Roll the second disc into a 13 × 10½‑inch rectangle; this will be cut into lattice strips.

    Time: PT5M

12. Chill Lattice Dough

    Cover the rectangle with plastic wrap and chill for 30 minutes.

    Time: PT30M

13. Cut Lattice Strips

    Using a ruler as a guide, cut the chilled rectangle into eight strips, each 1¼ inch wide.

    Time: PT5M

14. Chill Strips

    Lay the strips on a parchment‑lined baking sheet, cover loosely, and refrigerate for 30 minutes.

    Time: PT30M

15. Prepare Peaches

    Peel, pit, quarter, and then cut each quarter into thirds, yielding bite‑size pieces.

    Time: PT15M

16. Macerate Peaches

    In a large bowl combine the peach pieces with ½ cup granulated sugar, 1 Tbsp lemon juice, 1 tsp lemon zest, and 1⁄8 tsp salt. Toss gently and let sit at room temperature for 1 hour.

    Time: PT1H5M

17. Drain and Reserve Juice

    Place a colander over a bowl, pour the macerated peaches through, and collect about ½ cup of juice. Return the drained peach pieces to the bowl.

    Time: PT5M

18. Prepare Thickening Mix

    Sprinkle 1 Tbsp corn starch over the peach pieces, whisk in 2 Tbsp low‑sugar pectin, 2 Tbsp granulated sugar, ¼ tsp cinnamon, and a pinch of nutmeg.

    Time: PT5M

19. Cook Filling

    Heat a skillet over medium heat, add the peach mixture and the reserved ½ cup juice, whisk continuously and cook for 5 minutes until the mixture is just thickened and less cloudy.

    Time: PT5M

20. Preheat Oven and Baking Sheet

    Place a heavy baking sheet on the middle rack and preheat the oven to 425°F.

    Time: PT10M

    Temperature: 425°F

21. Assemble Pie

    Spoon the hot peach filling into the chilled bottom crust, flatten gently, then arrange the chilled lattice strips over the top in a woven pattern. Trim excess dough, fold edges under, and pinch to seal. Lightly mist the lattice with water and sprinkle 1 Tbsp granulated sugar.

    Time: PT10M

22. Bake Pie

    Place the pie on the preheated baking sheet. Bake at 425°F for 20 minutes, then reduce temperature to 375°F, rotate the pie, and continue baking for 30 minutes until the lattice is golden and the filling is bubbling.

    Time: PT50M

    Temperature: 425°F then 375°F

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g