Peach Pie in a Pastry Shell

For Peach Pie in a Pastry Shell, the counter starts with all-purpose flour, kosher salt, and shortening frozen or very cold. Portion it for 12 people.

Count on 45 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Pie Crust

• 2 ¼ cup all-purpose flour
• 1 teaspoon kosher salt
• 14 tablespoons shortening frozen or very cold
• ⅓ cup water ice cold

For the filling

• 5 cups peaches peeled and chopped (~7 peaches)
• 1 cup sugar
• 5 tablespoons unsalted butter melted
• ⅓ cup all-purpose flour
• 1 egg

How the cooking goes

Make homemade pie crust

1. Use the instructions in the homemade Crisco pie crust post to make a tender shortening crust! You can also use a store-bought crust, just be sure to have two as this is a double crusted pie.

Rolling the dough

1. Roll out both top and bottom crusts to ¼ inch thick. If it cracks, it is a little too cold. Let it sit out for 5-8 minutes. If using an all butter pie crust or vodka pie crust, roll thinner to 1/8th inch.

Make filling & assemble

1. Warm the oven to 350°F.
2. Peel and chop your peaches. Place peaches in the bottom pie shell.
3. Whisk together sugar, butter, flour and egg until the texture looks smooth. Pour mixture over the top of the peaches. Do not stir, as the flavors will meld during baking.
4. Cover with top crust and cut vents, or lattice the crust decoratively. For more instructions on latticing see this how to lattice pie crust tutorial. Crimp your top and bottom crusts together.
5. Set the dish on a rimmed sheet pan and bake in a preheated oven for 1 hour and 10 minutes or until the filling is bubbling in the center and the crust is deep gold. Let it cool prior to slicing and serving.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Blueberry Pie in a Pastry Shell and Fruit Tart in a Pastry Shell.