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Perfect Pie Crust Peach Pie


You know it's summer when peaches are ripe and it's peach pie season! Serve this peach pie warm with a big scoop of vanilla ice cream.

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Rate this recipe 4.5/5 (28 Votes)


  • CRUST:
  • 2 cup flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2/3 cup butter-flavored shortening, chilled
  • 1/3 cup ice water
  • 3 tablespoons flour
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 3 to 4 cups sliced peaches
  • 1/2 teaspoon almond extract


Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Sift flour, salt, and sugar together. Cut in shortening, be gentle, don't over-do it. You want the mixture to be light and crumbly. When you have crumbles that are a little smaller than pea-sized, add water 1 tablespoon at a time. If you pinch some of the crumbly dough and it barely holds together it's ready. If the dough doesn't hold together, add a little more water and continue to mix.

Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 balls, cover with plastic wrap and chill in the fridge for at least an hour or so (preferably overnight) This pie crust recipe could be for 2 crusts, or a top and bottom crust. On a floured board or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan.

Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust press down with fingers or a fork. Sprinkle all over with sugar before baking.

Combine the dry ingredients, then stir in peaches and almond extract. Pour the filling into the unbaked pie crust. Top with the 2nd crust and make slits in the top for the moisture to release.

Bake at 375°F until crust turns golden brown, about 35-40 minutes.

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